 |
Prep Time: 40 Minutes Cook Time: 55 Minutes |
Ready In: 95 Minutes Servings: 8 |
|
Wild rice, turkey and vegetables are combined in a savory sauce and topped with golden crumbs in this hearty dish from Margaret Hill of Roanoke, Virginia. Cooked wild turkey can be a little dry, but not when it's prepared this way, she assures. I never have leftovers. Ingredients:
1 package (6 ounces) long grain and wild rice mix |
1 teaspoon chicken bouillon granules |
1 cup hot water |
3-1/2 cups cubed cooked wild turkey |
1-1/2 cups chopped celery |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (8 ounces) sliced water chestnuts, drained |
1 jar (6 ounces) sliced mushrooms, drained |
1/2 cup chopped onion |
1/4 cup reduced-sodium soy sauce |
1 cup soft bread crumbs |
2 tablespoons butter, melted |
Directions:
1. Prepare rice according to package directions; place in a large bowl. Dissolve bouillon in hot water; add to rice. Stir in the turkey, celery, soup, water chestnuts, mushrooms, onion and soy sauce.
2. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 55-60 minutes or until heated through. Yield: 8 servings.
|
|