New Twist Turkey Tetrazinni

1 large vidalia onion (large dice)
4 carrots (peeled and large dice)
4 ribs celery (large dice)
3 cloves garlic (peeled and minced)
7 - 8 medium button mushrooms (8 oz - large dice)
1 can or 1/3 lb cut green beans
3 1/2 cups diced cooked light turkey meat
2 cups 99% fat free chicken broth
1 1/2 cups 2% milk
1 oz white wine
1 tsp kosher salt
1/2 tspn white pepper
1/8 tsp ground cayanne pepper
4 tsp chopped fresh chives (for garnish)
5 cups cooked white rice (short grain)
5 cups cooked brown rice (medium grain)

Preheat a 4.5 quart dutch oven on the range top over medium-low heat.
add the canola oil and butter, heat until buter is melted.
Sweat onion, carrot, celery, garlic and 1/2 tsp salt in oil and butter until onions are soft and translucent.
Add 3 tbs flour and fold until the flour coats the vegitables and absorbs the liquid in the pot.
Add white wine, green beans, and mushrooms.
Cook about 2 minutes more constantly stirring.
Add chicken broth, milk, and cayanne pepper.
Cook another 10 - 15 minutes until liquid is thick.
Taste and add the additional salt if necessary.

Serve over 1/2 cup brown and 1/2 cup white rice.

Pot should yield 10 - 12 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user BENNYBOB042901.