Sunday, January 10, 2010

Turkey Pom-Poms

This is a recipe that I got at a Relief Society recipe exchange a couple summers ago.  I tried it for the first time last night with left-over Thanksgiving turkey that was in my freezer.  It was pretty easy and my kids really LOVED them (especially my 5 year old son, I lost track of how many he ate).  They certainly aren't fancy. 

The two on the right were rolled in seasoned bread crumbs, the two on the left were not. 

I made a half batch of the recipe below and it made about 25 2" diameter pom-poms.  Also, I ended up adding a lot more cooked rice than it called for in order to be able to form into balls (maybe I didn't let the mixture thicken enough??).  I was thinking that you could probably just put the mixture into a casserole dish with some seasoned bread crumbs on top, a cracker or potato chip topping, or additional cheese and serve it like that, too.

1 cup sliced celery
1/2 cup chopped onion
1 cup butter
3/4 cup flour
1/2 TBS poultry seasoning
1 TBS salt
4 cups broth or water
1 cup dry milk powder
6 cups cooked rice
5 cups diced turkey or chicken
2/3 cup grated cheese

Saute celery and onion in butter until transparent. Blend in flour and seasoning. Remove from heat. Add broth. Sift dry milk slowly into mixture. Beat until smooth. Return to heat. Stir until it thickens. Mix sauce with rice, turkey, and cheese. Form into balls. Can roll in bread crumbs if you like. Cook in greased baking dish for 30 minutes at 425 degrees F. They freeze well.

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