Turkey and Wildrice Casserole

4 reviews, 4.8 star(s). 100% would make again

Ready in 2 hours

This recipe was adapted from a recipe given to me from a Belgian friend. The origin of the recipe is unknown.


1 cup uncooked wildrice
1/2 cup red onion; diced
1/2 c unsalted butter
1/2 c Flour
1 6-oz can sliced mushrooms
1 1/2 cups cream or 1/2 and 1/2
3 cups cooked turkey; diced
1/2 c pimento
2 tbsp fresh parsley; snipped
1 tbsp fresh rosemary; chopped
1 1/2 cups turkey stock
1 salt and pepper to taste
1/2 cup slivered blanched almonds
1/2 cup french fried onions

Original recipe makes 8



To cook rice: bring 6 cups water to boil, add 1 tsp salt and 1 c wild rice. Turn down to a low boil and boil for 45 mins. Drain rice well. Meanwhile, in a saucepan over med hi heat saute onions in butter until tender; stir in flour. Cook until bubbly. Gradually add stock then cream to onion, stirring constantly until mixture boils; cook and stir 1 minute. Add rice, mushrooms, turkey, pimento, herbs, salt and pepper. Pour into greased 2 quart casserole. sprinkle with almonds. Bake at 350 degrees for 40 minutes. Add french fried onioins and bake 10 more minutes.

Verified by stevemur
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Calories Per Serving: 1122 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Added to other review used chicken stock.
starunq3 1y ago

Very filling. I used onion mix instead of turkey stock and cream. tastes superb with cranberry sauce on top!!
mom2littles 1y ago

Very good! And good use of leftover turkey!! I used Rice Roni for rice, just made as box said. Made several times all flavors of rice sooo good!
Christy49rs 3y ago

[I posted this recipe.]
TheKitchenWitch 6y ago

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