Turkey and California Apricot Rice Bake

Ingredients:

Yield: 96

Onion, finely chopped

2 1/2 lbs

Garlic, chopped

2 1/2 oz.

Chicken or turkey stock

5 qts.

Raisins

12 oz.

California Apricot halves, drained & quartered 

2 cans

Salt

3T

Red or green bell pepper, diced

2 1/2 lbs.

Vegetable oil

8 oz.

Brown rice

3 lbs. 12 oz.

Sweetened, flaked coconut

5 oz.

Curry powder 

1/3 cup

Ground black pepper

4t

Sliced, cooked turkey

12 lbs.

In rondeau, sauté 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:

Butter

1 1/2 lbs.

Curry powder

1t

Ground black pepper  

1 1/2t

Flour

12 oz.

Salt

1T

Chicken stock

6 qts.

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 three hotel pans (12x20x2-inch).

Arrange turkey slices in 2 overlapping rows, topping each slice with 1/2 cup rice mixture.

Cover evenly with sauce.

Bake, uncovered, at 400°F for about 30 minutes, until heated through and sauce bubbles.