Wild Turkey Rice Bake
Taste of Home
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Wild rice, turkey and vegetables are combined in a savory sauce and topped with golden crumbs in this hearty dish from Margaret Hill of Roanoke, Virginia. "Cooked wild turkey can be a little dry, but not when it's prepared this way," she assures. "I never have leftovers."
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 40 min. Bake: 55 min.
Ingredients:
- 1 package (6 ounces) long grain and wild rice mix
- 1 teaspoon chicken bouillon granules
- 1 cup hot water
- 3-1/2 cups cubed cooked wild turkey
- 1-1/2 cups chopped celery
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 jar (6 ounces) sliced mushrooms, drained
- 1/2 cup chopped onion
- 1/4 cup soy sauce
- 1 cup soft bread crumbs
- 2 tablespoons butter, melted
Directions:
Prepare rice according to package directions; place in a large bowl. Dissolve bouillon in hot water; add to rice. Stir in the turkey, celery, soup, water chestnuts, mushrooms, onion and soy sauce.
Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 55-60 minutes or until heated through. Yield: 8 servings.