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Ingredients

3 (10.5 ounce) cans condensed chicken broth 2 cups water ½ cup finely chopped green onions ½ cup uncooked wild rice 8 slices bacon ½ cup margarine ¾ cup all-purpose flour ½ teaspoon salt ¼ teaspoon poultry seasoning ⅛ teaspoon ground black pepper 2 cups half-and-half cream 1 ½ cups cooked, diced turkey meat 2 tablespoons dry sherry

Nutrition Info

409 calories carbohydrate: 17 g cholesterol: 55.6 mg fat: 29.8 g fiber: 0.8 g protein: 17.9 g saturatedFat: 10 g servingSize: - sodium: 1137.4 mg sugar: 0.8 g transFat: : - unsaturatedFat: : -

In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.

9 servings

You can use long grain white rice for all or part of the wild rice, but reduce simmering time to 20 to 30 minutes.