Turkey And Wild Rice Casserole
Be the first to rate this recipe
A home-kitchen version of turkey and wild rice casserole, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 c. wild rice
- 6 Tbsp. butter
- 1 lb. fresh mushrooms, sliced
- 1/2 c. chopped onion
- 2 tsp. salt
- 1/4 tsp. pepper
- 1/2 c. sliced almonds
- 3 c. cooked turkey, cut into small pieces
- 3 c. chicken or turkey broth
- 1 1/2 c. heavy cream
- 2 Tbsp. white wine or 1 Tbsp. fresh lemon juice
Method
Cover rice with water and bring to a boil.
Remove from heat. Let soak for 1 hour, then drain.
Melt 3 tablespoons butter in a skillet.
Add mushrooms and onion and saute over medium heat until lightly browned.
In a large bowl, combine rice, mushrooms, onion and all remaining ingredients, except butter.
Turn into a buttered 2-quart casserole.
Cover and bake at 350° for 1 1/4 hours. Remove cover; dot with remaining butter.
Bake, uncovered, for an additional 20 minutes.
Makes 4 to 6 servings.
Rate:
