Listen to ShowsSimply layer in a casserole pan the following Thanksgiving leftovers:
You warm this through at 350 for 30 min and slice similar to lasagna. I love this and look forward to this every year.
Makes 4-6 servings
Ingredients
1 cup of wild rice washed
6 T of Butter
1 lb of fresh mushrooms
½ cup chopped onion
2 t of salt
¼ t of black pepper
3 cups cooked turkey cut into small pieces
½ cup sliced almonds
3 cups chicken or turkey broth
1 ½ cups of heavy cream
2 T of dry sherry, or white wine or 1 T of lemon juice
Preparation
Cover rice with water, bring to a boil. Remove from heat and let stand for 1 hour then drain. Melt 3 T butter in skillet. Add mushrooms and onion and sauté over med heat until lightly browned. In a large bowl combine rice, mushroom mixture and all remaining ingredients except butter. Turn into a buttered 2 quart casserole. Cover and bake at 350 for 1 hour and 15 min. remove the cover, dot with remaining butter an bake uncovered for an additional 20 min.
(From The Colorado Cache Cookbook – The Junior League of Denver, Copyright 1978)
Ingredients
12 oz. bag cranberries
4 tsp. fresh cilantro, chopped
1/3 cup lime juice
½ tsp. salt
¼ tsp. pepper
2 minced jalapenos
2 Tbsp. grated onion
½ cup sugar.
Preparation
Blanch cranberries in boiling water until they pop. Drain, and then put in food processor. Add remaining ingredients and blend. Chill. Serve with tortilla chips or crackers.
(Recipe from Gwyn Wood, November 2003)
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