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In 3-quart saucepan, over medium heat, in hot butter and oil, cook onion until tender, stirring occasionally. With slotted spoon, remove onion to plate. Into drippings remaining in saucepan, with wire whisk, stir flour until well blended. Cook, stirring constantly, about 5 minutes until mixture is dark brown. Gradually stir in turkey broth; over medium-high heat, cook until mixture thickens slightly and boils. Add cooked turkey, cooked rice, parsley, sherry, TABASCO sauce, salt and cooked onion; simmer 5 minutes to blend flavors, stirring occasionally. Busted by Karen Sonnessa
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|Serving Size: 1 Serving (1442g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 940 (41%)|
|Amt Per Serving||% DV|
|Total Fat 104.5g||139 %|
|Saturated Fat 29.7g||149 %|
|Monounsaturated Fat 38.4g|
|Polyunsanturated Fat 27.7g|
|Cholesterol 732.5mg||225 %|
|Sodium 1426mg||49 %|
|Potassium 3835.9mg||101 %|
|Total Carbohydrate 80.3g||24 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 70.8g|
|Protein 243.4g||348 %|
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Calories per serving: 2269
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