Turkey and Wild Rice Casserole |
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Prep Time: 120 Minutes Cook Time: 120 Minutes |
Ready In: 240 Minutes Servings: 6 |
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A great dish for leftover turkey! This makes leftover turkey as good as the first time around!! It is DH's favorite for after holiday cooking. Hoping you enjoy! :-) Ingredients:
1 cup wild rice, washed |
water |
6 tablespoons butter |
1 lb fresh mushrooms, sliced |
1/2 cup chopped onion |
2 teaspoons salt |
1/4 teaspoon fresh ground black pepper |
3 cups cooked turkey, cut into small bite-sized pieces |
1/2 cup sliced almonds |
3 cups turkey broth or 3 cups chicken broth |
1 1/2 cups heavy cream |
2 tablespoons dry sherry or 2 tablespoons white wine or 1 tablespoon fresh lemon juice |
Directions:
1. Cover rice with water in a saucepan and bring to a boil.
2. Remove from heat.
3. Let soak 1 hour, then drain.
4. Melt 3 tablespoons of butter in skillet.
5. Add mushrooms and onion and saute over medium heat until lightly browned.
6. In a large bowl combine rice, mushroom mixture and all remaining ingredients except butter.
7. Turn into a buttered 2 quart casserole.
8. Cover and bake at 350 degrees for 1 1/4 hours.
9. Remove the cover, dot with remaining butter and bake uncovered an additional 20 minutes.
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