| • | Take a large pot and mix chicken broth, water, green onions and wild rice in it.
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| • | Cook it on normal heat up and bring in it to a boil.
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| • | Reduce the heat up and simmer until rice is tender for about 35 to 40 minutes.
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| • | Meanwhile, cook the bacon in a large skillet on normal heat up until crisp.
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| • | Allow it to cool and crumble, keep aside.
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| • | Melt the margarine in a normal saucepan on medium-low flame.
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| • | Add flour, salt, poultry seasoning and pepper, mix well.
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| • | Cook, until smooth, stirring continuously.
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| • | Stir in half-and-half and cook until thick for about 2 minutes.
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| • | Now stir half-and-half mixture into the rice mixture.
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| • | Stir in turkey, bacon and sherry and heat up through.
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