The Hungry Canary

1990 Community Recipe · Mother's Cookbook Collection

Turkey Rice Scallop

Contributed by Mrs. Richard B. Guard to the Christmas community recipe collection.

Jump to Ingredients

Gather

Scallop Ingredients

  • ⅓ cup long-grain rice
  • 2 cups chicken broth
  • 2½ cups diced, cooked turkey
  • ⅓ cup chopped celery
  • ¼ cup chopped pimento
  • 2 eggs, beaten
  • ¾ teaspoon salt
  • ⅛ teaspoon pepper
  • ⅛ teaspoon poultry seasoning

Onion Sauce

  • ¼ cup minced onion
  • 3 tablespoons butter
  • 3 tablespoons flour
  • ¼ teaspoon salt
  • 1 cup chicken broth
  • ½ cup milk

Prepare

Directions

  1. Cook ⅓ cup long-grain rice in 2 cups chicken broth for 10 minutes, until nearly tender.
  2. Combine with turkey, celery, pimento, eggs, salt, pepper, and poultry seasoning.
  3. Transfer to a greased 10-by-6-inch baking dish and bake at 325°F for 45 minutes, or until set.
  4. Onion sauce: Cook minced onion in butter until tender but not brown.
  5. Blend in flour and salt. Add chicken broth and milk. Cook and stir until thickened and bubbly.
  6. Serve the turkey rice scallop with the onion sauce.

Kitchen Notes

Corrected from a second, clearer photograph of the original. The earlier transcription mistakenly listed parsley and a 350°F oven; the original specifies pimento and 325°F. Original yield: 6 servings. Cook the egg-containing casserole until the center is fully set and reaches 165°F.

Historic source transcription, not an independently tested adaptation.

Original Source

Submitted by Mrs. Richard B. Guard. Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 11. From Mother's cookbook collection.