Wild Rice and Turkey Casserole

By Yankee Magazine

May 23 2002

We loved this extravagant combination of wild rice, mushrooms, turkey, and almonds. A very special way to use holiday leftovers.


6 to 8 servings


1 cup wild rice
1/4 cup (1/2 stick) butter
16 ounces mushrooms, sliced
1/2 cup chopped onion
1-1/4 cups heavy cream
3 cups diced cooked turkey
1/2 cup blanched sliced almonds
3 cups chicken broth
salt and pepper to taste


Wash the rice thoroughly. Place in a large saucepan and cover with water. Bring to a boil, then remove from the heat and set aside for 1 hour. Drain.

Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.

In a large skillet, melt the butter. Add the mushrooms and onion and saute until browned, about 8 minutes. Add to the rice, along with the remaining ingredients, and mix well. Spoon into the casserole and bake for about 1 hour, until the rice is tender.