Turkey and Wild Rice Casserole | Blue Flame Kitchen

Ingredients

• 2 cups finely grated Havarti cheese, divided
• 1 cup panko
• 4 cups cooked long grain and wild rice mix or cooked wild rice
• 4 cups cubed cooked turkey
• 1 cup walnuts, toasted and chopped
• 1/2 cup chopped dried Mission figs
• 1/2 cup dried currants
• 1/4 cup salted butter
• 1 cup chopped celery
• 1 cup chopped onions
• 1 tbsp finely chopped garlic
• 1/4 cup all-purpose flour
• 4 cups milk (2%)
• 2 tsp dry mustard
• 1 tsp freshly ground pepper
• 1 tsp rosemary, crumbled
• 1 tsp sage, crumbled
• 1 tsp salt