Wild Turkey Rice Bake Recipes

TURKEY WILD RICE CASSEROLE

Steps:

• 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. Meanwhile, 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. Stir in rice. Transfer to a 2-qt. baking dish coated with cooking spray. , Place turkey over rice mixture. Combine the parsley, paprika and remaining salt; sprinkle over turkey. Cover and bake at 350° for 60-70 minutes or until a thermometer inserted into turkey reads 170°. Slice turkey; serve with rice.

WILD RICE AND TURKEY CASSEROLE

Steps:

• Heat oven to 350°F. Mix all ingredients, including seasoning packet from rice mix, in ungreased 2-quart casserole.
• Cover and bake 45 to 50 minutes or until rice is tender. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed.

TURKEY AND WILD RICE CASSEROLE

Steps:

• In 3-quart saucepan, heat water, brown rice and wild rice to boiling . Reduce heat; cover and simmer 40 to 50 minutes or until rices are tender. If necessary, drain.
• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In very large bowl, mix pasta sauce, sour cream, broth, Parmesan cheese, thyme and pepper until well mixed. Stir in rice mixture, turkey and vegetables. Spoon into baking dish.
• In small bowl, mix bread crumbs and oil; sprinkle over turkey mixture.
• Bake uncovered 40 to 50 minutes or until edges are bubbly and bread crumbs are lightly browned.

TURKEY WILD RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Prepare rice according to package directions.
• Combine rice, turkey, mushrooms, carrot, broccoli and 1/2 cup swiss cheese in a 2-quart baking dish.
• Combine half and half, sherry and pepper.
• Fold into turkey mixture.
• Cover with remaining swiss cheese.
• Sprinkle with parmesan cheese.
• Bake for 30 to 40 minutes or until hot and bubbly.

SLOW-COOKER TURKEY-WILD RICE CASSEROLE

Steps:

• In 10-inch skillet, cook bacon over medium heat until almost crisp. Add turkey, carrots, onion and celery; cook about 2 minutes, stirring frequently, until turkey is browned.
• Spoon mixture into 3 1/2- to 4-quart slow cooker. Add remaining ingredients; mix well.
• Cover; cook on Low heat setting 5 to 6 hours or until rice is tender, turkey is no longer pink and liquid is absorbed.

TURKEY RICE CASSEROLE

Steps:

• In a 2-qt. microwave-safe dish, combine the onion, celery and butter. Cover and microwave on high for 1-1/2 to 3 minutes or until butter is melted. Stir in milk. Cover and cook on high for 3-5 minutes or until milk is steaming (do not boil). Stir in rice. Cover and let stand for 2 minutes., Add the turkey, soup, stuffing cubes, chilies and 1/2 cup cheese. Cover and microwave on high for 3-6 minutes or until heated through, stirring once. Sprinkle with remaining cheese. Cover and let stand for 5 minutes.

TURKEY-WILD RICE CASSEROLE

Steps:

• In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until almost crisp. Stir in turkey, carrots, onion and celery. Cook about 2 minutes, stirring frequently, until turkey is brown.
• Spoon turkey mixture into 3- to 4-quart slow cooker. Stir in remaining ingredients.
• Cover; cook on Low heat setting 5 to 6 hours.