1/3 C. Onion, finely chopped
6 T. Butter
1/2 C. Flour
4 C. Chicken broth
1 C. St. Maries Blend, cooked according to package directions
1/2 C. Carrots, grated
1 C. Jennie-O™ Roasted Turkey Breast, cooked, cubed
3 T. Almonds, slivered
1/2 tsp. Salt
1 C. Half and Half
2 T. Dry Sherry Wine
In large saucepan, sauté onion in the butter. Add flour, stirring constantly until bubbly; gradually stir in broth. Add wild rice blend, carrots, turkey, almonds and salt; simmer 5 minuters. Add half and half and sherry; heat through.
Yield: 6 servings.
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