Turkey And Wild Rice Potage

Recipe Ingredients

2 tablespoons	30ml	Butter or margarine
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Onion - diced (large)
1/4 cup	15g / 0.5oz	All-purpose flour
3 cups	711ml	Turkey or chicken broth
2 cups	292g / 10oz	Diced cooked turkey
1 cup	160g / 5.6oz	Cooked wild or brown rice
2 cups	292g / 10oz	Fresh chopped parsley
2 tablespoons	30ml	Dry sherry - (optional)
1 teaspoon	5ml	Tabasco pepper sauce
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

In 3-quart saucepan, over medium heat, in hot butter and oil, cook onion until tender, stirring occasionally. With slotted spoon, remove onion to plate.

Into drippings remaining in saucepan, with wire whisk, stir flour until well blended. Cook, stirring constantly, about 5 minutes until mixture is dark brown.

Gradually stir in turkey broth; over medium-high heat, cook until mixture thickens slightly and boils. Add cooked turkey, cooked rice, parsley, sherry, Tabasco pepper sauce, salt and cooked onion; simmer 5 minutes to blend flavors, stirring occasionally.

This recipe yields 4 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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