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Wild Turkey Rice Bake Recipe

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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."

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Wild Turkey Rice Bake Recipe

Prep: 40 min. Bake: 55 min.

Yield: 8 Servings

40 55 95

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 reduced-sodium 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.

Nutritional Facts 1 serving (1 each) equals 279 calories, 8 g fat (3 g saturated fat), 56 mg cholesterol, 1,332 mg sodium, 28 g carbohydrate, 3 g fiber, 23 g protein.

Originally published as Wild Turkey Rice Bake in Taste of Home December/January 2002, p60

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Reviews for Wild Turkey Rice Bake (1)

Wild Turkey Rice Bake

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Reviewed on Feb. 12, 2012 by chilisw17

My husband loves this recipe! I ate one serving, he ate the rest before I could pack up the left overs for my lunch the next day! This is a wonderful way to use left over turkey!