November 27, 2007

Turkey Wild Rice Casserole

I needed something to do with some of fthe leftover turkey from Turkey Day so I came across this recipe in my old grade school cook book - yet again this book is proving to be the best addition to my recipe entrouage.

Adam LOVED this reciep, he's still raving about it 3 days later and can't wait to eat the leftovers tomorrow night. I thought it was good - but a little heavy.

Turkey & Wild Rice Casserole

1 cup wild rice (I actually doubled this to 2 cups uncooked - using the Trader Joe's brown and wild rice mix and I'm glad I used the 2 cups uncooked, it would have been way too little rice for all of the meat mixture to follow)

1T olive oil and cooking spray

1 lb. fresh sliced mushrooms

2 carrots sliced

3 stalks of celery sliced

1/2 onion chopped

2 tsp. salt

1/4 tsp. pepper

3 cups cooked turkey diced

1/2 cups slivered almonds

3 cups chicken stock - reduced sodium and fat

1 1/2 cups light cream

2 T sherry or lemon juice

1/4 cup dried cranberries

Cook rice according to package directions. let cool.

In a large skillet or dutch oven heat oil/pam and sautee all of the vegetables until tender. Then add all of the remaining ingredients and simmer until slightly thickened. The one thing I did add here was about 2 tsp of dried sage for some flavor and that really helped.

Spray a casserole dish - you'll need a large 13x9 or something, and preheat your oven to 350. Place rice in bottom of casserole and then top with the meat mixture. Cover and bake for 20 minutes and then uncover and and cook another 10-15 minutes until thickened.

1 comment:

Claudia said...

This looks awesome & way better than the turkey noodle soup I ended up making with my leftover turkey. I will archive this and keep it handy for next year, thanks.