Leftover Turkey and Wild Rice Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3/5 cup Rice- Royal Blend Texmati White, Brown, Wild & Red Rice Rice Select (dry) 1 tbsp olive oil 1 medium Onions, raw, chopped2 carrots Carrots, , chopped 2 Celery stalks, , chopped 1 lb fresh mushrooms, chopped3 cup chopped or diced Turkey1/2 cup Cranberries, dried, sweetened (craisins) 1/2 cup Sour Cream 1/2 cup unsalted turkey broth1/2 cup Parmesan Cheese, shredded 1/4 tsp Nutmeg, ground 1/4 tsp Pepper, black 1/2 tsp Salt
Preheat oven to 350* F.
Cook 3/4 cup dry wild rice according to package. Set aside.
Meanwhile, heat olive oil in large skillet. When hot, cook onions, carrots, and celery until beginning to get tender. Add in mushrooms and cook until all veggies are tender.
Combine wild rice, veggies, turkey and cranberries in large bowl.
Whisk together sour cream, turkey broth, parmesan cheese, nutmeg, S & P in a small bowl. Pour over rice mixture and stir until well combined.
Put in 9 x 13" baking dish. Bake uncovered for 30 minutes.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CHANGINGBALANCE.
Cook 3/4 cup dry wild rice according to package. Set aside.
Meanwhile, heat olive oil in large skillet. When hot, cook onions, carrots, and celery until beginning to get tender. Add in mushrooms and cook until all veggies are tender.
Combine wild rice, veggies, turkey and cranberries in large bowl.
Whisk together sour cream, turkey broth, parmesan cheese, nutmeg, S & P in a small bowl. Pour over rice mixture and stir until well combined.
Put in 9 x 13" baking dish. Bake uncovered for 30 minutes.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CHANGINGBALANCE.
Nutritional Info Amount Per Serving
- Calories: 247.1
- Total Fat: 8.3 g
- Cholesterol: 46.2 mg
- Sodium: 345.8 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 2.4 g
- Protein: 21.7 g
Member Reviews