Dive into a culinary encore that transforms Thanksgiving leftovers into a symphony of flavors with this Turkey and Wild Rice Casserole. This delightful dish captures the essence of holiday indulgence, blending tender shreds of turkey with the wholesome richness of wild rice.
As you embark on this gastronomic journey, envision the nutty aroma of wild rice mingling with the savory remnants of yesterday’s feast. Each forkful unveils a medley of textures and tastes, creating a comforting casserole that’s both familiar and refreshingly new.
This casserole is more than a mere encore; it’s a culinary crescendo that beckons you to savor the essence of Thanksgiving for a second act. Join us in turning leftovers into a gourmet performance with this Turkey and Wild Rice Casserole!
Ingredients:
- 2 cups long-grain wild rice
- 1 onion, chopped
- 2 tablespoons butter or margarine
- 1/2 cup flour
- 9 ounces mushrooms, sliced, canned (reserve liquid)
- 3 cups half and half, OR 1 cup half & half plus 2 cups broth
- 6 cups cooked turkey, chopped
- 1 cup slivered almonds, toasted
- 1/2 cup pimiento, diced
- 4 tablespoons parsley, chopped
- salt and pepper, to taste
- bread crumbs
Directions:
- Prepare rice according to package directions.
- Saute onions in butter (about 5 minutes) and remove from heat. Stir in flour.
- Drain mushrooms, save liquid. Combine mushroom liquid with cream and enough liquids to make 4 cups. Stir slowly into flour mixture. Return mixture to heat and cook and stir until thick.
- Add rice, mushrooms, turkey, toasted almonds, pimiento, parsley, salt and pepper. Put in a 9 x 12 x 2 – inch casserole, top with buttered breadcrumbs and bake 40 minutes at 350 degrees.
Serve warm. This may be prepared the day before.