Wild Rice and Turkey Casserole

A Hearty, Satisfying Meal


It's finally fall, y'all! And in the fall, when you want to wrap yourself up in a blanket and look at the leaves, the casserole is king. And this particular casserole is my favorite of alllll the casseroles. This is one of those recipes that doesn't actually sound all that great in theory (plus, it isn't the most photogenic meal of all time), but once you have made it, you can't get enough. Most of the recipes I include on this website have been tried and tested by yours truly. This one, however, is special. I first had this meal with my in-laws before I had even married into the family. Sometimes meals just taste special because of the atmosphere, but this one has definitely held up over time. It is hearty, comforting, and not actually terrible for you. Except for maybe the cream and butter.
It's not salad, but we aren't rabbits. We gotsta have comfort food every once in a while.

Ingredients

1 cup wild rice, washed
6 Tbs. butter
1 lb. fresh, sliced mushrooms
1/2 cup chopped onion
1 tsp. salt
1/4 tsp. fresh pepper
3 cups cooked turkey, in bite sized pieces. (You can either buy a rotisserie turkey at the store, or bake the turkey breasts yourself, beforehand. You may also substitute chicken in instead.)
1/2 cup sliced almonds
3 cups chicken broth
1 1/2 cups heavy cream
2 Tbs. white wine

Directions

Disclaimer: Some of these pictures aren't great. I'm not a photographer and also, this was happening:

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Gather up all of your ingredients and measuring cups.

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Cover wild rice with water in a saucepan and bring to a boil.

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Remove from heat. Let soak for 1 hour. Make sure you do this long enough for most of the rice to open up. Meanwhile, you can prep your turkey, onion and mushrooms.

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Drain the rice. This is an ugly photo, but I wanted you to be able to see what the rice should look like.

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Melt 3 Tbs. butter in a dutch oven. Add mushrooms and onions and sautée over medium heat until lightly browned.

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Add the rice and all remaining ingredients except the butter.

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Cover and bake at 350 degrees for 1 hour. Remove the cover, and let cook another 20 minutes without a cover. Stir the mixture and dot with remaining butter for an additional 20 minutes of cooking without a cover so the liquid can evaporate.

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Garnish with Parmesan and serve with a vegetable or salad and some yummy yeast rolls.

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Ingredients

1 cup wild rice, washed
6 Tbs. butter
1 lb. fresh, sliced mushrooms
1/2 cup chopped onion
1 tsp. salt
1/4 tsp. fresh pepper
3 cups cooked turkey, in bite sized pieces
1/2 cup sliced almonds
3 cups chicken broth
1 1/2 cups heavy cream
2 Tbs. white wine

Directions

Cover wild rice with water in a saucepan and bring to a boil. Remove from heat. Let soak for 1 hour. Make sure you do this long enough for most of the rice to open up. Drain the rice. Melt 3 Tbs. butter in a dutch oven on the stovetop. Add mushrooms and onions and sautée over medium heat until lightly browned. Add the rice and all remaining ingredients except the butter. Cover and bake at 350 degrees for 1 hour then remove the cover and put it back in the oven for 20 minutes. Stir the casserole and dot with remaining butter for an additional 20 minutes of cooking. Garnish with Parmesan.



Sources: Pepper Mate // Dutch Oven // Recipe Cards // Measuring Cups