Turkey & Wild Rice Casserole (Leftover Turkey) Recipe
A wonderful recipe to use up your leftover holiday turkey! Wild rice, fresh mushrooms make a delicious casserole topped with Swiss cheese and almonds.
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.recipezazz.com.
Cooking tools:
- Saute pan
- Saucepan
- Baking dish
- Mixing bowl
- Spoon
- Aluminum foil
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1 1/4 cups Long Grain and Wild Rice (I use Ludenberg's Wild Blend Rice)
- 3 cups water
- 2 cups cooked cubed turkey
- 1 can (10 ounce) condensed cream of mushroom soup, undiluted
- 1 cup half and half
- 1/2 cup chicken stock
- 2 tablespoons butter
- 8 ounces fresh button mushrooms (quartered)
- 1 medium yellow onion (diced)
- 2 celery ribs, diced
- 3 garlic cloves, minced
- salt
- fresh black pepper
- 2 sprigs fresh thyme (or 1/4 teaspoon dried)
- 5 Swiss cheese slices
- 1/3 cup slivered almonds
- fresh parsley (optional)
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