Wild Rice & Turkey Casserole
Wild Rice & Turkey Casserole
Submitted by Denise Walburg, Fustini's Holland
Meat and Poultry
Ingredients
- 1/2 cup chopped onion
- 1/4 cup + 2 tablespoons Fustini’s Sage & Wild Mushroom olive oil (divided)
- 1/4 cup flour
- chicken broth (added to liquid from mushrooms to make 2 cups)
- 1 ½ cups half & half
- 1 cup uncooked combination wild rice and regular rice
- 1 - 2 ounce jar pimento, drained and chopped
- 2 tablespoons parsley flakes
- 1 - 6 ounce can of sliced mushrooms
- 3 cups cooked turkey
- 1/2 cup slivered almonds
- salt and pepper to taste
Directions
- In large pan cook and stir onion in 2 Tbsp of Fustini&rsquo,s Sage &, Mushroom olive oil over low heat. Add remaining oil and flour, cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in chicken broth, the liquid from the mushrooms and half &, half. Return to stove, heat to boiling, stirring constantly. Boil and stir 1 minute. Add mushrooms, turkey, rice, pimento, parsley, salt &, pepper.
- Pour into 2 quart casserole, cover and bake at 350 for 1 hour. Uncover, sprinkle with almonds. Bake 15 minutes longer until rice is tender.
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