Source: American Baby

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Recipe Summary test

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
20
Yield:
1-1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan. cook turkey portion in enough boiling water to cover for 15 minutes or until turkey is no longer pink (internal temperature should be 170°F). Remove from saucepan; cool. Reserve the water the turkey was cooked in. Finely chop the turkey.

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  • In a small bowl combine the turkey with the cooked rice. Add just enough of the reserved cooking liquid to moisten. Use within 1 day, or freeze up to 1 month.

To Freeze:
  • Spoon finished food into ice cube trays. Cover with waxed paper and freeze until firm. When ice cubes are frozen, remove cubes from tray and store in a resealable plastic freezer bag or freezer container. Label package with contents and date. Use within 1 month. Before serving, let thaw in the refrigerator overnight.

To Serve:
  • Heat thawed mixture to lukewarm in a small dish set in a pan of hot water. Stir before serving. Always sample a small bite to make sure the food is not too hot.

Nutrition Facts

12 calories; cholesterol 5mg; carbohydrates 0.5g; protein 2g; niacin equivalents 1.4mg; vitamin b6 0.2mg; folate 8.1mcg; vitamin b12 0.1mcg; sodium 4mg; potassium 21mg; iron 0.2mg.
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