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Wild Rice and Turkey Casserole

Wild Rice and Turkey Casserole
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Yield: 6 to 8 servings

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  • 1 cup wild rice
  • 1/4 cup (1/2 stick) butter
  • 1 pound fresh 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


Rinse the rice thoroughly. Place in a large saucepan and add enough water to cover by several inches. Bring to a boil, then remove from heat. Cover and set aside for 1 hour. Drain.

Preheat the oven to 350°F. Grease a 2-quart casserole. In a large skillet, melt the butter, add the mushrooms and onion, and sauté for 8 minutes, or until browned. Add the rice and remaining ingredients to the skillet and mix well. Spoon the mixture into the casserole and bake for 1 hour, or until the rice is tender.
Updated Wednesday, April 2nd, 2014

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