Turkey and Wild Rice Casserole

Category: Holidays, Side Dishes
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Makes 4-6 servings


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


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)

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One Response to “Turkey and Wild Rice Casserole”

  1. Dorothy Griffiths Says:

    I lost this page from my cookbook and I am so happy to get this recipe I have made it for 30 years great at this time of the year

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