Pilgrim Turkey


Method: Brown rice lightly in 2 tablespoons oil. Add broth and cook gently, uncovered, until rice is tender and all liquid is absorbed. Add more broth if necessary. Put rice in baking dish, cover with sliced turkey. Sauté liver in 1 tablespoon oil and chop coarsely. Add with currants and nuts to the drippings and pour over turkey and rice. Bake at 35OF. to heat through, about 15 to 20 minutes.

Ingredients: 1 cup natural brown rice, 3 tablespoons vegetable oil,   2 cups chicken or turkey broth, 500g cooked turkey, boned and sliced ; 1/2 cup turkey drippings, fat removed; 1 turkey liver; 1/4 cup currants or sundried raisins; 1/2 cup pine nuts or slivered almonds or coarsely chopped walnuts


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