Wine Baked Turkey Casserole

Using both chicken broth… and chicken stock?

Possibly a typo. Generally speaking, the distinction is that broth is made with meat, and stock is made with bones. But I can’t think of any recipe I’ve seen where you needed both.

From the box of C.C. from Ceres, California.

Wine Baked Turkey Casserole

1 c. uncooked rice
3 Tbsp. butter
4 Tbsp. flour
1-1/2 [c.] chicken or turkey stock
2 c. bouillon or chicken broth
1/2 c. white table wine, chablis or any white wine
4 oz. can stem mushrooms, undrained
1-1/4 c. grated American–Cheddar cheese grated
1/4 c. chopped parsley
1 tsp. grated onion
dash thyme
salt and pepper
2 c. turkey, diced or chicken, cooked white

Steam rice until done. Melt butter and stir in flour. Add stock and wine. Cook and stir until thickens. Add undrained mushrooms.

1/2 c. cheese–stir over low heat until melt. Add parsley, thyme and poultry seasoning. Seasonings.

Combine sauce with turkey or chicken. Put all in greased casserole. Sprinkle cheese on top. Finish [looks like flourish, but that makes no sense] with paprika.

375 deg. 30 minutes. Bake till brown and bubbly. 5-6 persons.

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