Turkey Creole In Rice Ring Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Onion1 , chopped
 Green pepper1⁄2 Medium, chopped
 Canned sliced mushrooms3 Ounce, undrained
 Celery stalks2 , diced
 Butter/Margarine2 Tablespoon
 Canned tomatoes19 Ounce (1 Can, 2 1/3 Cups)
 Bay leaf1
 Seasoned salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Monosodium glutamate1⁄2 Teaspoon
 Worcestershire1 Teaspoon
 Sugar1 Teaspoon
 Diced cooked turkey1 1⁄2 Cup (24 tbs)
 Cornstarch1 Tablespoon
 Water1 Tablespoon
 Uncooked long grain rice2 Cup (32 tbs)
 Chopped parsley1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2233 Calories from Fat 317

% Daily Value*

Total Fat 36 g55.5%

Saturated Fat 18.5 g92.7%

Trans Fat 0 g

Cholesterol 205.3 mg

Sodium 3650 mg152.1%

Total Carbohydrates 376 g125.2%

Dietary Fiber 16.1 g64.2%

Sugars 14.8 g

Protein 100 g199.6%

Vitamin A 129.7% Vitamin C 239.3%

Calcium 32.9% Iron 68.7%

*Based on a 2000 Calorie diet

Directions

Cook first 4 ingredients in butter for 5 minutes.
Add tomatoes, seasonings, and sugar.
Simmer, uncovered, for 10 minutes.
Remove bay leaf", add turkey, and heat.
Blend cornstarch and water.
Stir into hot mixture and cook, stirring constantly, until slightly thickened.
Cook and drain rice.
Add parsley, and mix lightly.
Pack into oiled 2-quart ring mold.
Un-mold on hot platter; fill with Turkey Creole.
Good with frozen asparagus, cottage-cheese salad, and pineapple upside-down cake.
Makes 6 servings.
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