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Ingredients

Ingredient Checklist

Directions

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  • 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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Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
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; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 5 mg cholesterol; 4 mg sodium. 21 mg potassium; 0.5 g carbohydrates; 0 g fiber; 0 g sugar; 2 g protein; 0 RE vitamin a; 0 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 0 mg calcium; 0 mg iron;

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