Gourmet Turkey Casserole
Source of Recipe
The Turkey Store's A Fresh Approach Cookbook
List of Ingredients
1 pk Boneless fresh turkey breast roast about 2 lb
2 tb Margerine
1 c Onion chopped
3/4 c Carrots diced
3 cl Garlic minced
8 oz Mushrooms fresh, sliced about 2 cups
1/4 c Cornstarch
2 c Milk
14 1/2 oz Chicken broth
2 tb Dry white wine or applejuice
1/3 c Parmesan grated, to 1/2c
2 ts Rosemary
1 1/2 c Wild rice cooked
1 1/2 c White rice cooked
14 oz Can artichoke hearts, -drained, quartered Recipe
Cook turkey breast roast as directed on package; cool. Cut enough turkey into cubes to make 2 1/2 cups. Refrigerate remaining turkey for another use. Heat oven to 350. Lightly greast 3 quart casserole. Melt margerine in large saucepan over med high heat. Add onion, carrots, and garlic; cook and stir 5 mins. Add mushrooms; cook 1 minute. Set aside.
Place cornstarch in med saucepan; gradualy add milk, chicken broth and wine, stirring until well blended. Cook and stir over medium high heat until mixture bubbles and thickens. Remove from heat; stir in Parmesan cheese and rosemary. Stir turkey, rice, artichokes, and milk mixture into mushroom mixture; mix well. Spoon into greased casserole. Cover. Bake at 350¼F for 45-60 mis or until thoroughly heated. Serves 6.
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