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Wild Rice and Turkey Casserole

Wild Rice and Turkey Casserole
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We loved this extravagant combination of wild rice, mushrooms, turkey, and almonds. A very special way to use holiday leftovers.

Yield: 6 to 8 servings

  • 1 cup wild rice
  • 1/4 cup (1/2 stick) butter
  • 16 ounces mushrooms, sliced
  • 1/2 cup chopped onion
  • 1-1/4 cups heavy cream
  • 3 cups diced cooked turkey
  • 1/2 cup blanched sliced almonds
  • 3 cups chicken broth
  • salt and pepper to taste

Wash the rice thoroughly. Place in a large saucepan and cover with water. Bring to a boil, then remove from the heat and set aside for 1 hour. Drain.

Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.

In a large skillet, melt the butter. Add the mushrooms and onion and saute until browned, about 8 minutes. Add to the rice, along with the remaining ingredients, and mix well. Spoon into the casserole and bake for about 1 hour, until the rice is tender.

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