Turkey Almond Custard
|Long grain and wild rice||6 Ounce (1 Package)|
|Water||2 1⁄2 Cup (40 tbs)|
|Canned chicken gravy||10 1⁄2 Ounce (1 Can)|
|Half and half||1⁄2 Cup (8 tbs)|
|Eggs||4 , beaten|
|Dry mustard||1 Teaspoon|
|Poultry seasoning||1⁄2 Teaspoon|
|Diced cooked turkey||2 Cup (32 tbs)|
|Sliced green onion||1⁄3 Cup (5.33 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
Preheat oven to 350°F (177°C).
Butter a shallow 2-quart casserole.
Cook contents of rice and seasoning packets with water and butter or margarine according to package directions; keep warm.
Combine gravy, half and half, eggs, dry mustard, salt and poultry seasoning.
Stir in cooked rice, turkey, onion and half of the almonds.
Pour into buttered casserole.
Bake until custard is set, 30 to 35 minutes.
Sprinkle remaining almonds over top after 15 minutes baking.
Let stand 10 minutes before cutting.