Turkey Rice Almondine Food

ALMOND TURKEY CASSEROLE

Steps:

• Cook noodles according to package directions; drain. Cook broccoli according to package directions; drain. Place noodles and broccoli in a large bowl; set aside., In a large saucepan, melt the butter. Stir in the flour, salt, mustard and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. remove from the heat; stir in cheese until melted. Add the turkey; pour over noodle mixture., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

CRESCENT-TOPPED TURKEY AMANDINE

Steps:

• Preheat oven to 375°. In a large saucepan, combine first six ingredients; heat through. Transfer to a greased 2-qt. baking dish. Unroll crescent dough and place over turkey mixture. , In a small bowl, combine cheese, almonds and butter. Spoon over dough. Bake, uncovered, 30-35 minutes or until crust is golden brown and filling is bubbly.

TURKEY RICE

Steps:

• Combine leftover turkey leg, thigh, and breast meat in a stockpot over high heat; add chicken broth and onion. Bring to a boil, reduce heat to medium-low, and cover. Simmer, flipping turkey pieces over halfway, until meat falls off the bone, about 1 hour.
• Transfer turkey pieces to a bowl and let cool until safe to handle.
• Meanwhile, bring broth to a boil and stir in rice. Season with black pepper, cayenne, and salt. Reduce heat to medium and let rice simmer until it starts to plump up, about 10 minutes.
• Pick turkey meat off the bone and chop into small pieces. Stir into the rice, adding more broth as needed. Cook over medium-low heat until rice reaches desired tenderness, 10 to 15 minutes.
• Smash green onions, red pepper, and cilantro together for the salsa. Taste and season turkey rice as desired, then scoop into serving bowls and top with salsa.

CRUNCHY ALMOND TURKEY CASSEROLE

Steps:

• In a large bowl, combine the soup, mayonnaise, sour cream, onion, lemon juice, salt and pepper. Stir in the turkey, rice, celery, water chestnuts and almonds. , Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Combine topping ingredients; sprinkle over turkey mixture. Return to oven; bake until bubbly and golden brown, another 10-15 minutes.

TURKEY WILD RICE SOUP

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender., Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.

BROWN RICE ALMONDINE

Steps:

• Cook and stir onion in hot margarine until tender.
• Add broth, lemon juice and garlic powder.
• Bring to boil.
• Stir in rice.
• Return to boil.
• Reduce heat to low; cover and simmer 5 minutes.
• Remove from heat.
• Stir in green beans, almonds and dill; cover.
• Let stand 5 minutes.

TURKEY ALMONDINE

Steps:

• Combine the rice, turkey, soup, mayonnaise, celery, onion, and salt in a 13"x9" baking pan.
• Distribute cornflakes, almonds, and melted butter on top. Bake at 350*F. for 30 minutes. Enjoy!

WILD RICE ALMONDINE

Steps:

• Heat the olive oil in a large skillet over medium heat.
• Add the onion, chives, shallots and green pepper and sauté until soft.
• Stir in the rice and sauté 2 to 3 minutes more.
• Add the almonds, water chestnuts and mushrooms.
• Turn the mixture into a casserole dish.
• Stir in the boiling chicken broth and season with salt and pepper, to taste.
• Cover the casserole and bake in a 350 degree oven for 1 hour and 15 minutes, or until the liquid is absorbed and the rice is tender.

RICE ALMONDINE

Steps:

• Combine chicken broth or vegetable broth, parsley flakes, minced onion and oregano leaves in a heavy non-reactive saucepan over high heat.
• Bring to a boil and stir in rice and butter.
• Cover pan and reduce heat to medium low; cook 20 minutes.
• Remove from heat and let stand 5 minutes.
• Fluff rice with a fork and gently toss in toasted almonds and serve with chicken, pork or fish with a green vegetable.
• For Vegetarian meals do not use chicken broth use vegetable broth and margarine instead of butter.
• Enjoy!

CHICKEN AMANDINE

Steps:

• In a large saucepan, saute onion in butter until tender. Add rice with contents of seasoning packet and broth. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Uncover; set aside to cool. , In a large bowl, combine the chicken, green beans, soup, 1/2 cup of almonds, pimientos, pepper and garlic powder. Stir in rice. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bacon and remaining almonds. Cover and bake at 350° for 30-35 minutes or until heated through.

TURKEY RICE ALMONDINE

Steps:

• 1. In a greased 9 X 13 inch baking dish, combine the rice, turkey, soup, mayonnaise, celery, onion and salt.
• 2. Sprinkle cornflakes, almonds and melted butter evenly over top.
• 3. Bake, uncovered, in a 350 degree oven for 30 minutes.

CREAMY WILD-RICE SOUP WITH SMOKED TURKEY

Steps:

• Melt butter in a dutch oven over med high heat; add carrot and next 5 ingredients; saute 8 minutes or until brown.
• Stir in broth scraping pan to loosen browned bits.
• Stir in turkey and rice; cover and simmer 1 hour 15 minutes or until rice is tender.
• Combine flour and milk in a small bowl stirring with a whisk.
• Add flour/milk mixture to pan and cook over medium heat about 8 minutes or until thick.
• Stir in sherry and salt.