Turkey Rex

This dish can be made with fresh turkey (or chicken), and also is a great way to use leftover holiday bird. If you use cooked turkey, then season and add it toward the end of the cooking time, so it doesn't overcook.

• Ready In: 45 mins
• Serves: 4-6
• Yields: 8 cups

Ingredients

• 2  teaspoons salt
• 2  teaspoons onion powder
• 1  teaspoon sweet paprika
• 1  teaspoon garlic
• 1  teaspoon mustard
• 1⁄2 teaspoon white pepper
• 1⁄4 teaspoon ground nutmeg
• 1⁄8 teaspoon cayenne
• 1  lb turkey breast or 1  lb chicken breast, cubed
• 1  cup onion, chopped
• 3⁄4 cup red bell pepper, chopped
• 3⁄4 cup yellow bell pepper, chopped
• 3⁄4 cup green bell pepper, chopped
• 3  cups fresh mushrooms, sliced
• 2 1⁄2 cups  chicken stock, defatted
• 10  tablespoons  nonfat dry milk powder
• 3  tablespoons all-purpose flour
• 1⁄2 cup fat-free cream cheese
• 6  cups cooked long-grain rice

Directions

1. In a bowl mix the first 8 ingredients.
2. Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350º, about 4 minutes.
3. Sprinkle all surfaces of the diced turkey evenly with 2 teaspoons of the mixed seasonings and rub it in well. Spread the seasoned turkey cubes evenly over the bottom of the pot and cook, turning as necessary, until they are browned on all sides, about 3 to 5 minutes. Add the onions, peppers, mushrooms, and the remaining Poultry Magic. Cook, stirring occasionally, for 4 minutes.
4. While the mixture is cooking, place 1 cup of the stock, the dry milk, and the flour in a blender, and process until smooth and creamy. Transfer this mixture to the pot and add the remaining stock. Cook just until is comes to a gentle boil, about 3 minutes. Lower the heat and simmer 4 to 6 minutes. Turn off the heat. Remove 1 cup of the liquid from the pot and place it in the blender, add the cream cheese, and blend. Stir this mixture back into the pot and serve immediately over the rice.