Wild Turkey Rice Bake
TOTAL TIME: Prep: 40 min. Bake: 55 min.
YIELD: 8 servings.
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."
Ingredients
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1 package (6 ounces) long grain and wild rice mix
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1 teaspoon chicken bouillon granules
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1 cup hot water
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3-1/2 cups cubed cooked wild turkey
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1-1/2 cups chopped celery
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 can (8 ounces) sliced water chestnuts, drained
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1 jar (6 ounces) sliced mushrooms, drained
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1/2 cup chopped onion
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1/4 cup reduced-sodium soy sauce
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1 cup soft bread crumbs
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2 tablespoons butter, melted
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 each: 279 calories, 8g fat (3g saturated fat), 56mg cholesterol, 1332mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 23g protein.
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