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James Beard’s Turkey and Rice Casserole


Serves 6

4 Tbs. olive oil
2 small onions, chopped
1⁄2 lb. sliced mushrooms
3 cup diced, cooked turkey
1 cup leftover stuffing
2 Tbs. chopped parsley
2 tsp. salt
1⁄2 tsp. pepper
1 Tbs. curry powder
1 cup uncooked rice
2 1⁄2 cup turkey or chicken stock

Heat 3 Tbs. of the olive oil in a large skillet, and sauté the onions until they are translucent. Add the mushrooms, and sauté until they soften. Combine the onions and mushrooms in an oven-safe casserole with the turkey, stuffing, parsley, salt and pepper.

Heat the remaining 1 Tbs. of olive oil in the same skillet and add the curry powder and the rice. Sauté the rice until it is well coated, then add to the casserole. Pour in the chicken stock. Cover the casserole and place in a preheated 375-degree oven and cook until the rice is tender and all the liquid is absorbed, about 45 minutes. Serve warm.
(Rebecca Ets-Hokin)

J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.

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