Exotic Turkey & Rice for 100 People in a Maca Dutch Oven
2 1/2 lbs. Onion, finely chopped
2 1/2 oz. Garlic, chopped
5 qt. Chicken or Turkey stock
12 oz. Raisins
2 cans (#10) Apricot halves, drained & quartered
3 Tbsp Salt
2 1/2 lbs. Red or Green Bell Pepper, diced
8 oz. Vegetable oil
3 lbs. 12 oz. Brown Rice
5 oz. sweetened, flaked Coconut
1/3 cup Curry Powder
4 tsp ground Black Pepper
12 lbs. sliced, Cooked Turkey
In your 17” Maca Dutch Oven, saute onion, bell pepper and garlic in oil until soft. Add stock and bring to a boil. Stir in rice, raisins, coconut, apricots, curry powder, salt and pepper. Return to boil. Cover and simmer about 45 minutes, until liquid is absorbed and rice is tender; set aside.
Sauce:
1 1/2 lbs. Butter
1 tsp Curry Powder
1 1/2 tsp Ground Black Pepper
12 oz. Flour
1 Tbsp Salt
6 qt. Chicken Stock
Melt butter in saucepan; stir in flour, curry powder, salt and pepper. Cook, stirring for 5 minutes. Do not brown. Whisk in stock. Cook until mixture is thickened and coats the back of a spoon, about 20 minutes. Cool, set aside.
To assemble:
Spread 1 cup sauce on bottom of 17” Maca Dutch Oven.
Arrange turkey slices in 2 overlapping rows or more, topping each slice with 1/2 cup rice mixture. Cover evenly with sauce.
Bake at 400°F for about 30 minutes, until heated through and sauce bubbles.
Exotic Turkey & Rice for 100 People in a Maca Dutch Oven
