Cheap Stock Pot

Turkey and Rice Casserole With Fresh Mushrooms, Broccoli and Cheese

What to do with the leftover turkey at Christmas and Thanksgiving? Why not use it to make a healthy and delicious turkey casserole? Winter is just the right time for home-made, slow baked, old-style cottage comfort food. Even after stuffing ourselves we still yearn for hearty, earthy food made from fresh ingredients, like turkey, wild rice and harvest vegetables. This is a delicious casserole that can be put together any time of year. Whole turkeys are generally inexpensive and roasting one during the summer can mean putting together a number of different dishes, everything from sandwiches, to salads, soups to this casserole which is enough to make a meal or be an excellent side dish.

This delicious casserole combines turkey with two types of rice, sauteed mushrooms, broccoli, carrots and celery. Well seasoned, the meat and vegetables are combined with a wine and cheese sauce, and baked to a golden brown finish. Cooking the rice takes about a half hour, and could be done in advance, even the night before. The casserole can be finished under the broiler for a minute or two, if desired.

Turkey and Rice Casserole with Fresh Mushrooms, Broccoli and Cheese

Ingredients:

1/4 cup Wild Rice, cooked tender in chicken stock

1-3/4 cups Long Grain Rice, cooked tender in chicken stock

2 tablespoons Extra Virgin Olive Oil

2 cups sliced Fresh Cremini or Button Mushrooms

1/2 cup Fresh Broccoli Florets

1 small White or Yellow Onion, chopped

1/4 cup grated Carrot

1/4 cup sliced Celery

4-5 cups Turkey, cooked and diced

1 (2 ounces) jar Diced Pimientos, drained

1 teaspoon Coarse Salt

1/2 teaspoon Fresh Ground Black Pepper

1/2 teaspoon Dried Oregano

5 tablespoons All-Purpose Flour

3 cups Whole Milk

1/4 cup White Wine or Chicken Stock

2 cups Shredded Swiss Cheese

2 cups Shredded Cheddar Cheese, divided

Preparation:

1. Preheat oven to 350 F.

2. Add extra virgin olive oil to large skillet.

3. Saute sliced mushrooms, broccoli florets, chopped onion, grated carrot and sliced celery over medium heat until tender.

4. Stir in the cooked turkey, cooked rice, pimientos, coarse salt, fresh ground black pepper and dried oregano.

5. Add flour, whole milk, wine or stock, to large saucepan. Stir to combine.

6. Bring to a boil over high heat, reduce to medium and while constantly stirring, cook 2 minutes, or until thickened.

7. Stir in the Swiss cheese and 1 cup of the cheddar cheese. Continue stirring until melted.

8. Add the wine and cheese sauce to the turkey mixture. Stir to combine.

9. Transfer to a greased 13″ x 9″ x 2″ casserole dish.

10. Sprinkle remaining cheddar cheese over the top.

11. Bake, uncovered, at 350 degrees F., for 25-30 minutes or until heated through and cheese is golden brown.

Beautiful and practical, Le Creuset enamel-on-steel stockpots are designed to coordinate with Le Creuset’s classic enameled cast iron cookware. Made of heavy gauge carbon steel, these kitchen essentials are enameled in vibrant Le Creuset colors. Truly the perfect addition to your Le Creuset collection. The enamel-on-steel construction of Le Creuset’s stockpots provides uniform heating for slow simmering or cooking pasta. Its tight-fitting lids seal the flavorful bouquet of time-seasoned and caring creations. The steel rims prevent chipping and the enamel interior won’t absorb odors or flavors..

This 16-quart stockpot from Le Creuset is an essential piece of equipment for any serious home cook, especially those with large-scale needs. Designed to coordinate with Le Creuset’s classic line of enameled cast-iron cookware, the stockpot and lid are made of carbon steel coated with enamel; the pot has a steel rim to prevent chipping. It heats quickly and evenly–essential when reducing stocks–and the white enamel interior prevents the pot from absorbing odors and flavors so that your beef bouillon doesn’t taste like the last fish stock you prepared. The glossy, colorful exterior makes it attractive enough to go from the stove directly to your table. This stockpot’s sturdy construction, fine craftsmanship, and timeless design ensure that it will be an item you’ll have in your kitchen for a long time. –Pamela Zytnicki

• 16-quart stockpot made of heavy-gauge carbon steel with porcelain-enamel finish
• Loop side handles ensure a secure grip when lifting or transporting
• Tight-fitting domed lid with a stay-cool knob traps heat, moisture, and nutrients
• Hand wash only; safe for use on all heat sources, including induction
• Measures approximately 12-1/5 by 12-4/5 by 11-1/2 inches

With winter full upon us, cooking hearty soups is a good way to keep our families well fed and warm. While soups and stews, the meat is great as a main component of a large selection, creamy soups, vegetables, and should not be overlooked.

One of the favorites at my house is cream of broccoli. It is extremely easy to make, especially if you have a food processor or blender stick. And it's cheap, too. I keep all my broccoli paraphernalia, including pipes andfreeze until I have enough to do to soup. About 4 cups sets enough for a hearty meal for me and my husband.

You want to be sure, remove as much of the hard shell as you can, and it is best to do it before you freeze the trimmings. You can, of course, leave it to you and protects your soup after cooking, but I think that an unnecessary step that does not add any variation thereto.

Here is a very simple recipe for a creamy, pureed vegetable soup. Any vegetable that will be pleasingInstead of the broccoli, of course. I've had good luck with cauliflower and carrots, although using these soups the vegetables and not the ingredients.

The basic recipe is the vegetable and equipment at a good, heavy pot. Cover the vegetables with chicken broth, and cook until the vegetables are soft. Puree the vegetables and stock in your food processor, blender, mixer, or us with a stick. Thin the soup with a little broth or water if it thick.

Another, and still is very good, can – in a little butter or olive oil in soup pot until you reach the vegetables and liquid flavor by lightly sauteing chopped onion, celery and garlic – or all.

You do not need to use chicken broth as the liquid. A good vegetable stock works very well, as well as pure water, although I do not think that the soup is so warm and tastefully decorated only with water. I think the sense of beef broth to try this recipe, but chicken> Share is only test on my favorite flavor, so my good will, variations on the track.

The soup is quite simply wonderful as it is, but if you get only a little cream, maybe 1 / 4 cup, a lovely Finish to the texture of the soup.

This soup is elegant enough to impress company with, either as a starting point or during entering. Make sure some of the small florets of broccoli used as a supplement to save. You can either sprinkle on top of the soupuncooked, boil or overheat for a few minutes, or in the microwave just to soften. You want them to keep the deep color, are reflected on the beautiful light green soup.

An excellent accompaniment to the soup has some really good chewy-textured bread. At my house we often have garlic bread. A warm baguette with fresh butter from a jump of olive oil is also excellent served.

This soup is good any time of the year. For the summer can be made a bit thinner, and it tastesvery well served at room temperature. Hot is called what in the winter. You can expect to hear raves from your family, if it is served.