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Turkey Creole In Rice Ring

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  Onion 1 , chopped
  Green pepper 1⁄2 Medium, chopped
  Canned sliced mushrooms 3 Ounce, undrained
  Celery stalks 2 , diced
  Butter/Margarine 2 Tablespoon
  Canned tomatoes 19 Ounce (1 Can, 2 1/3 Cups)
  Bay leaf 1
  Seasoned salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Monosodium glutamate 1⁄2 Teaspoon
  Worcestershire 1 Teaspoon
  Sugar 1 Teaspoon
  Diced cooked turkey 1 1⁄2 Cup (24 tbs)
  Cornstarch 1 Tablespoon
  Water 1 Tablespoon
  Uncooked long grain rice 2 Cup (32 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)

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.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Turkey
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Your rating: None
Average: 4 (18 votes)

Nutrition Rank

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 mg68.4%

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

Turkey Creole In Rice Ring Recipe