Serves: 8
Total Calories: 371

3 cups cooked turkey or chicken, cut in large chunks
3 1/2 cups cooked brown rice
1 cup chopped onion
1 cup sliced celery
1 cup chopped green pepper
3 tablespoons margarine, divided
1 (10 3/4-ounce) can cream of mushroom soup
1/2 cup dry white wine or chicken broth
1 (4-ounce) can sliced mushrooms, undrained
1 teaspoon dried sage leaves, crumbled
1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
dash pepper
1 (4-ounce) can pimientos, drained and chopped
1 cup herb-seasoned croutons

Combine turkey and rice in Dutch oven or a 2 1/2-quart casserole. Set aside.

Sauté onion, celery, and green pepper in 2 tablespoons of the margarine for 8 minutes, stirring frequently, until tender-crisp. Stir in soup, wine or broth, mushrooms, sage, thyme, salt, pepper, and pimientos. Pour mushroom-vegetable mixture over turkey and rice in casserole or Dutch oven. Stir with large spoon to combine.

Heat remaining 1 tablespoon margarine until melted. Toss croutons in melted margarine. Spoon around edge of Dutch oven. Bake with coals on top and underneath Dutch oven for 35–40 minutes, or in 350° conventional oven for 40–45 minutes, until bubbly.

Nutritional Facts:

Serves: 8
Total Calories: 371
Calories from Fat: 59

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