Instructions: In 3-quart saucepan, over medium heat, in hot butter and oil, cook onion until tender, stirring occasionally. With slotted spoon, remove onion to plate.

Into drippings remaining in saucepan, with wire whisk, stir flour until well blended. Cook, stirring constantly, about 5 minutes until mixture is dark brown.

Gradually stir in turkey broth; over medium-high heat, cook until mixture thickens slightly and boils. Add cooked turkey, cooked rice, parsley, sherry, Tabasco pepper sauce, salt and cooked onion; simmer 5 minutes to blend flavors, stirring occasionally.

This recipe yields 4 servings.

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