Turkey Dinner For A Crowd Recipe
Ingredients
| 1 2-pound boneless turkey roast thawed 8 slices bacon | ||
| Onion | 1 Cup (16 tbs), chopped | |
| 2 10-ounce packages frozen chopped spinach, cooked and drained | ||
| 3 cups cooked regular rice | ||
| Celery | 1/2 Cup (16 tbs), sliced | |
| Pimiento | 1/4 Cup (16 tbs), chopped | |
| 2 10 3/4 ounce cans condensed cream of mushroom soup | ||
| Dairy sour cream | 1 Cup (16 tbs) | |
| Soft bread crumbs | 1 1/2 Cup (16 tbs) | |
| Butter | 2 Tablespoon, melted | |
Directions
Prepare roast according to package directions.
Slice into twelve slices.
Set aside.
Cook bacon till crisp; drain.
Reserve 1/4 cup drippings.
Crumble bacon; set aside.
Cook onion in drippings till tender.
Mix bacon, onion, spinach, rice, celery, and pimiento.
Mix soup and sour cream; stir half into rice mixture.
Turn into 13x9x2-inch baking dish.
Arrange turkey slices atop.
Spoon remaining soup mixture over.
Mix bread crumbs and butter; sprinkle atop.
Bake at 350°, 35 to 40 minutes.
Slice into twelve slices.
Set aside.
Cook bacon till crisp; drain.
Reserve 1/4 cup drippings.
Crumble bacon; set aside.
Cook onion in drippings till tender.
Mix bacon, onion, spinach, rice, celery, and pimiento.
Mix soup and sour cream; stir half into rice mixture.
Turn into 13x9x2-inch baking dish.
Arrange turkey slices atop.
Spoon remaining soup mixture over.
Mix bread crumbs and butter; sprinkle atop.
Bake at 350°, 35 to 40 minutes.
Chef
