Wild Turkey Rice Bake Recipe

4.5 1 2
Wild Turkey Rice Bake Recipe
Wild Turkey Rice Bake Recipe photo by Taste of Home
Publisher Photo

Wild Turkey Rice Bake Recipe

Read Reviews
4.5 1 2
Publisher Photo
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."
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 55 min.
MAKES:
8 servings
TOTAL 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 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.
Originally published as Wild Turkey Rice Bake in Taste of Home December/January 2002, p60

Nutritional Facts

1 each: 279 calories, 8g fat (3g saturated fat), 56mg cholesterol, 1332mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 23g protein.

  • 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
  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.
  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. Yield: 8 servings.
Originally published as Wild Turkey Rice Bake in Taste of Home December/January 2002, p60

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MY REVIEW
chilisw17 User ID: 1758188 98192
Reviewed Feb. 12, 2012

"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!"

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