|1||cup||scallions, spring or green onions||chopped|
|1 1/2||cups||turkey||cooked, cubed*|
|8||slices||bacon||cooked crisp, and crumbled|
In a large sauce pan combine chicken broth, rice and onions.
Bring to a boil, reduce heat and simmer 40 minutes.
In a medium sauce pan or skillet melt butter.
Stir in the flour, salt and pepper, cook 1 minute stirring until smooth and bubbly.
Slowly stir in the milk and cook until slightly thickened.
Slowly stir the milk mixture into the rice mixture, add remaining ingredients and heat gently, do not boil.
First published: 1996-01-27 last updated: 2013-04-20
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