Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

Turkey and wild rice casserole with carrots and celery.

Ingredients Nutrition

Directions

  1. In medium saucepan, combine wild rice, onion, and water.
  2. Bring to a boil.
  3. Reduce heat to low; cover and simmer about 1 hour or until rice is tender and water is absorbed.
  4. Melt margarine in another medium saucepan over medium heat.
  5. Add carrots and celery; cook 3 minutes.
  6. Stir in the flour, 1/4 tsp of salt, sage, and pepper.
  7. Cook until the mixture is bubbly, stirring constantly.
  8. Gradually add the broth and milk, tiring constantly until the mixture boils and thickens.
  9. Remove from the heat.
  10. Heat the oven to 350°F.
  11. In ungreased 12 x 8-inch 2 quart glass baking dish, combine the cooked rice mixture and sauce mix well.
  12. Place turkey breast tenderloins over rice.
  13. Sprinkle with remaining 1/4 teaspoon of salt, parsley, and paprika; cover with foil and bake at 350°F for 45 to 6o minutes or until the turkey is no longer pink.
  14. To serve, remove turkey from baking dish; place on cutting board and cut the turkey crosswise into 1/2 inch slices; place the slices over the rice mixture.

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