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Exotic Turkey and Rice Bake

2 1/2 lbs. onion, finely chopped
2 1/2 oz. garlic, chopped
5 qt. chicken or turkey stock
12 oz. raisins
2 cans (#10) apricot halves, drained & quartered
3 Tbsp salt
2 1/2 lbs. red or green bell pepper, diced
8 oz. vegetable oil
3 lbs. 12 oz. brown rice
5 oz. sweetened, flaked coconut
1/3 cup curry powder
4 tsp ground black pepper
12 lbs. sliced, cooked turkey

In rondeau, saute onion, bell pepper and garlic in oil until soft.
Add stock and bring to a boil. Stir in rice, raisins, coconut, apricots,
 curry powder, salt and pepper.

Return to boil. Cover and simmer about 45 minutes, until liquid is absorbed
 and rice is tender; set aside.

Sauce

1 1/2 lbs. butter
1 tsp curry powder
1 1/2 tsp ground black pepper
12 oz. flour
1 Tbsp salt
6 qt. chicken stock
Melt butter in saucepan; stir in flour, curry powder, salt and pepper. 
Cook, stirring for 5 minutes. Do not brown.
Whisk in stock. Cook until mixture is thickened and coats the back of a spoon, 
about 20 minutes. Cool, set aside.

To assemble:

Spread 1 cup sauce on bottom of three hotel pans ( 12x20x2-inch).
Arrange turkey slices in 2 overlapping rows, topping each slice with 1/2 cup rice mixture.
Cover evenly with sauce.
Bake, uncovered, at 400F for about 30 minutes, until heated through and sauce bubbles.

Serves 96