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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Perfect for leftover turkey. Ingredients:
1 lb pork sausage |
2 (4 ounce) cans mushrooms, stems and pieces |
2 onions, chopped |
1 (6 ounce) can chopped water chestnuts |
1/2 cup milk |
1/4 cup flour |
2 1/2 cups chicken broth |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon oregano |
1/2 teaspoon marjoram |
1/2 teaspoon thyme |
3 3/4 cups chicken broth |
1 1/2 cups rice, made without flavor packet (mixture wild and white) |
3 cups cut up turkey |
Directions:
1. Brown sausage, remove from skillet.
2. Saute mushrooms, onions, and water chestnuts in drippings.
3. Drain grease leaving 4 tablespoons.
4. Stir in flour.
5. Gradually stir in milk and 2-1/2 cups chicken broth.
6. Cook until thickened.
7. Add salt, pepper, and spices.
8. Boil 3-3/4 cup chicken broth.
9. Add rice, simmer covered until done.
10. Combine with turkey, pour sauce over and mix.
11. Bake in a casserole dish at 350 deg. for 30 minute.
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