Prep 2 hrs
Cook 2 hrs
A great dish for leftover turkey! This makes leftover turkey as good as the first time around!! It is DH's favorite for after holiday cooking. Hoping you enjoy! :-)
- 1 cup wild rice, washed
- 6 tablespoons butter
- 1 lb fresh mushrooms, sliced
- 1⁄2 cup chopped onion
- 2 teaspoons salt
- 1⁄4 teaspoon fresh ground black pepper
- 3 cups cooked turkey, cut into small bite-sized pieces
- 1⁄2 cup sliced almonds
- 3 cups turkey broth or 3 cups chicken broth
- 1 1⁄2 cups heavy cream
- 2 tablespoons dry sherry or 2 tablespoons white wine or 1 tablespoon fresh lemon juice
- Cover rice with water in a saucepan and bring to a boil.
- Remove from heat.
- Let soak 1 hour, then drain.
- Melt 3 tablespoons of butter in skillet.
- Add mushrooms and onion and saute over medium heat until lightly browned.
- In a large bowl combine rice, mushroom mixture and all remaining ingredients except butter.
- Turn into a buttered 2 quart casserole.
- Cover and bake at 350 degrees for 1 1/4 hours.
- Remove the cover, dot with remaining butter and bake uncovered an additional 20 minutes.
This is very good! But, I ended up having to add rice to it. It was very soupy. I had to cook it uncovered longer than suggested, just to get the mixture thicker. Next time I will increase the rice amount and cut back on the heavy cream and or broth. My husband loved the flavor.
Not favorable all around the table.My hubby doesn't like nuts, my daughter doesn't like mushrooms and the 20month old doesn't like chewing turkey yet. I love all three but realized after I put the salt in that I would be using bouillon to make my broth and the results then was way too salty. I'm also not keen on food looking all the same color on my plate.