"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

TURKEY WILD RICE CASSEROLE Recipe

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This recipe for TURKEY WILD RICE CASSEROLE, by , is from Kristin's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristin Brunsting
Added: Wednesday, November 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cups water
1 cup uncooked wild rice
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1 tbsp butter
1 tbsp canola oil
3 tbsp all-purpose flour
1/2 tsp rubbed sage
1/2 tsp salt, divided
1/8 tsp pepper
3/4 cup reduced-sodium chicken broth
1/2 cup fat-free milk
2 turkey breast tenderloins (3/4 pound each)
1 tsp dried parsley
1/8 tsp paprika

Directions:
Directions:
1. In a small saucepan, bring the water, wild rice and onion to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender.

2. In another saucepan, saute carrot and celery in butter and oil until tender. Combine the flour, sage, 1/4 teaspoon salt and pepper; stir into carrot mixture until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and stir in rice.

3. Transfer to a 2 quart baking dish coated with cooking spray. Place turkey over rice mixture. Combine the parsley, paprika and remaining salt; sprinkle over turkey.

4. Cover and bake at 350 for 60-70 minutes or until a meat thermometer inserted into turkey reads 170. Slice turkey; serve over rice.

Number Of Servings:
Number Of Servings:
6 Servings

 

 

 

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