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Turkey and Wild Rice Casserole

Updated February 23, 2016
(1 Votes)

0 Comments

Cookbook

Beard on Birds

Published by Running Press

This image courtesy of Joseph DeLeo

Cooking Methodbaking

CostModerate

Easy

Total Timeunder 4 hours

Kid FriendlyYes

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, peanut free, soy free

Mealdinner, lunch

Taste and Texturechewy, meaty, nutty, savory, umami

Type of DishThanksgiving Leftovers, casserole

Ingredients

  • 1 cup wild rice
  • 1 pound mushrooms, sliced
  • 1 onion, chopped
  • 6 tablespoons butter
  • 3 cups diced, cooked turkey
  • ½ cup sliced almonds, blanched
  • 2 teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • 3½ cups turkey or chicken broth
  • 1 cup heavy cream
  • 3 tablespoons freshly grated Parmesan cheese

Instructions

Wash the rice thoroughly and cover with boiling water. Let soak for 1 hour. Drain well.

Preheat the oven to 350°F.

Sauté the mushrooms and onion in 3 tablespoons butter for 10 minutes. Place in a buttered ovenproof casserole, along with the rice, turkey, almonds, and salt and pepper. Add the broth and cream; mix lightly. Cover and bake in the preheated oven for 1½ hours. Remove the cover, sprinkle with the cheese, and dot with the remaining butter. Increase the heat to 450°F and bake for 5 minutes longer.

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I made this recipe with leftover turkey. I did not soak the wild rice. The package instructions did not mention soaking or rinsing the rice before cooking. Generally I would use about 2.5 cups of liquid to 1 cup of wild rice. The total for this recipe is 4.5 cups of liquid. I left out a 1/2 cup of broth at the end as I felt the rice had plenty of liquid to cook through. I did used left over turkey breast (chopped), which absorbed a lot of the broth and cream. I also made sure to cook the onions and mushrooms, over medium high heat, until all the liquid evaporated. The recipe does not note this step, but mushrooms can be very watery. I baked my casserole in a deep 9X13 buttered casserole and it turned out great!

I made this recipe with leftovers turkey. I did not soak the wild rice. The package instructions did not mention soaking or rinsing the rice before cooking. Generally I would use about 2.5 cups of liquid to 1 cup of wild rice. The total for this recipe is 4.5 cups of liquid. I left out a 1/2 cup of broth at the end as I felt the rice had plenty of liquid to cook through. I did used left over turkey breast (chopped), which absorbed a lot of the broth and cream. I also made sure to cook the onions and mushrooms, over medium high heat, until all the liquid evaporated. The recipe does not note this step, but mushrooms can be very watery. I baked my casserole in a deep 9X13 buttered casserole and it turned out great!

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