© 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
1 tbsp butter
4 Each green onions, sliced
2 Stalks celery, chopped
3 c COOKED TURKEY, chopped
1/2 c dried apricots, chopped
1/2 tsp fresh ginger root, peeled and grated
2 c TURKEY BROTH
2 c instant rice
1/2 c currants
1/4 c fresh parsley, chopped
Melt butter over medium heat in large skillet. Saute onions and celery in butter. Add turkey, apricots, ginger and turkey broth.
Bring to a gentle boil; stir in rice and currants. Remove from heat, cover and let stand 5 minutes. Toss with parsley.
Serve with steamed snow peas and a crisp salad.
280 Total Calories
3 g Total Fat
1 g Saturated Fat
60 g Cholesterol
180 mg Sodium
521 mg Potassium
35 g Total Carbohydrates
3 g Dietary Fiber
8 g Sugars
25 g Protein
20 % Daily Protein
35 % Daily Vitamin C
4 % Daily Calcium
15 % Daily Iron