Turkey and Wild Rice Potage

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  • 2 tablespoons butter or margarine
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 1/4 cup all-purpose flour
  • 3 cups turkey or chicken broth
  • 2 cups diced cooked turkey
  • 1 cup cooked wild or brown rice
  • 2 cups chopped fresh parsley
  • 2 tablespoons dry sherry, optional
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1/4 teaspoon salt


Heat butter and oil in a 3-quart saucepan over medium heat. Add onion and cook until tender, stirring occasionally. With a slotted spoon, remove onion to a plate.

Stir flour into drippings remaining in saucepan with a wire whisk until well blended. Cook, stirring constantly, about 5 minutes until mixture is dark brown. Gradually stir in turkey broth and cook over medium-high heat until mixture thickens slightly and boils.

Add turkey, rice, parsley, sherry (if desired), TABASCO® Sauce, salt and cooked onion; simmer 5 minutes to blend flavors, stirring occasionally.

Makes 4 servings.

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