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RECIPES/Entrees
This a great way to use left over turkey. This recipe also is for a large group, but you can always cut it down. My boys thought this was an awesome meal.
Turkey Pom-poms
INGREDIENTS
4 celery ribs, chopped
1 large onion, finely chopped
1 cup butter, cubed
2 cups all-purpose flour
3 teaspoons poultry seasoning
1 teaspoon salt
1 teaspoon pepper
2 cartons (32 ounces each) chicken broth
2 cups nonfat dry milk powder
1/4 cup chicken bouillon granules
16 cups cooked long grain rice
12 cups chopped cooked turkey
8 cups (32 ounces) shredded cheddar cheese
10 cups soft bread crumbs
3 tablespoons paprika
10 jars (12 ounces each) chicken gravy
Instructions
In a large Dutch oven, saute celery and onion in butter until tender. Combine the flour, poultry seasoning, salt and pepper; stir into vegetable mixture until blended. Gradually stir in broth until blended. Add the milk powder and bouillon. Bring to a boil; cook and stir 1-2 minutes or until very thick. Cool. Cover and refrigerate for at least 3 hours.
Stir the rice, chicken and cheese into the sauce mixture. Combine breadcrumbs and paprika in a shallow baking pan. Shape 1/4 cupfuls of chicken mixture into 2-in. balls; roll in crumb mixture.
Place 3 in. apart on lightly greased baking sheets. Bake 400° for 25-30 minutes or until heated through and golden brown. Heat the gravy; serve with pom-poms.
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RECIPE FACTS

Servings: 40-45

Nutritional information per serving

No nutrition information available

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