Turkey and Wild Rice Casserole

Turkey and wild rice casserole with carrots and celery.

• Ready In: 2 hrs 30 mins
• Serves: 6

Ingredients

• 1  cup  of uncooked wild rice, rinsed
• 1⁄2 cup  chopped onion
• 3  cups water
• 3  tablespoons margarine or 3  tablespoons butter
• 1⁄2 cup  chopped carrot
• 1⁄2 cup  chopped celery
• 3  tablespoons all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried sage
• 1⁄8 teaspoon pepper
• 3⁄4 cup chicken broth
• 1⁄2 cup milk
• 2  fresh turkey breast, tenderloins (1/2 to 3/4 pound)
• 1  teaspoon dried parsley flakes
• 1⁄8 teaspoon paprika

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.