Difficulty:
Easy
Cost:
$1-$50
Average rating:
This is a simple recipe that uses the convenience of a canned turkey, therefore, eliminating the time for having to cook a turkey.

Turkey with all the trimmings knows no season. Feature it roasted and stuffed as the highlight of a Christmas sit down dinner or smoked at a Fourth of July barbecue party.

Small cans of boneless turkey are welcome additions to the kitchen shelf and are always handy for sandwich making or combining with canned soups or other convenience foods in casseroles and main dishes. Because the canned turkey does not need to be refrigerated until opened, they are an excellent emergency food.

At party time canned turkey is easily turned into enticing spreads for crackers or canapés. Canned turkey is an excellent choice for the salad mixture in a pinwheel sandwich or a layered sandwich loaf. A trip through the gourmet section of the store will also yield canned smoked turkey pate for party use.

Step 1:

Ingredients:

  • 1 cup long grain rice
  • 3 tablespoons butter or margarine, melted
  • 1 10 ½ ounce can condensed onion soup mix
  • 1 1/3 cup water
  • ½ cup chopped green pepper
  • ½ cup diced celery
  • 2 5-ounce cans boned turkey (or cut up pieces of leftover turkey)
  • 1 3-ounce can sliced mushrooms, drained
  • 2 slices processed American cheese, halved diagonally
  • Sliced ripe olives
Step 2:

Add the rice to the melted butter or margarine in a large skillet, and brown over medium heat, stirring occasionally so the rice will not stick to the pan.

Step 3:

Blend in the onion soup mix and the water and continue to cook for an additional 10 minutes. Add the green pepper and the celery and cook, covered, until the rice is fluffy and tender, about 10 to 15 minutes, stirring occasionally.

Step 4:

Add the turkey and the sliced mushrooms and mix well. Transfer this turkey and rice mixture to a greased 1 ½ quart casserole.

Step 5:

Bake at 350 degrees until completely heated through, about 15 to 20 minutes. Remove the casserole from the oven and top with the halved cheese slices, forming a pinwheel design, and return it to the oven for a few minutes until the cheese begins to melt.

Step 6:

Garnish with the sliced ripe olives.

Makes approximately 6 servings.

This is a simple recipe that uses the convenience of a canned turkey, therefore, eliminating the time for having to cook a turkey. But if you have leftover turkey, you can easily use the leftovers in this recipe just as well. Nowhere does leftover turkey provide such dividends in good eating as in main dishes.

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