Turkey Rice Broccoli Casserole

• 2 turkey legs or 1 leg and 1 wing
• broth
• water
• 1/2 tsp. turmeric for yellow color
• 1 large onion, chopped
• 2 large stalks celery and leaves, chopped
• 2 medium or 1 large stalk fresh broccoli, cut in 3/8-inch slices (split bottoms of stalks 4 ways before slicing)
• 1 c. plain rice
• 2 cans cream of mushroom soup

1. Roast turkey until meat falls off bone.
2. Remove meat from bone and cut in bite sizes.
3. Add enough water to broth to make 2 1/4 to 2 1/2 cups.
4. Add turmeric, onion, celery and broccoli.
5. Put rice on top of broccoli.
6. Be sure to push rice just under the broth. Cover and bring to a boil and cook 10 to 15 minutes or until rice is just done.
7. Add soup. Put in casserole and put grated cheese on top.
8. Bake at 350u0b0 until hot and cheese melted.

turkey, broth, water, turmeric, onion, stalks celery, broccoli, rice, cream of mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=744797 (may not work)