© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 tsp butter or stick margarine
1 c chopped carrot
1 c chopped onion
1 c chopped green onions
1 tsp chopped fresh rosemary, OR 1/4 tsp dried rosemary
1/4 tsp black pepper
3 Cloves garlic, minced
2 16-oz cans fat-free, less-sodium chicken broth, OR 32-oz TURKEY BROTH
1-1/2 c SMOKED DARK TURKEY, chopped
1 c uncooked wild rice
1/3 c flour
2% reduced fat milk 2-3/4 c
2 tbsp dry sherry
1/2 tsp salt
Melt the butter in a Dutch oven over medium-high heat. Add carrot, onions, rosemary, pepper and garlic. Saute 8 minutes or until browned. Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Stir in sherry and salt.
Yields 8 1-cup servings.
Total Calories 203
Total Fat 3 g
% Daily Total Fat 16
Cholesterol 25 g
Sodium 540 mg
Total Carbohydrates 28 g
Protein 15 g