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Turkey Wild Rice Casserole

November 26, 2011

One of the things that I love about my extended family (and there are oh so many things to love about them!) is that we are a strictly potluck bunch at holidays and other gatherings.  The person who hosts the holiday is never stuck with all the cooking – in fact, there were years when I hosted when the twins were babies and everybody else brought the food.  What’s not to love about that?

The downside of potlucking, though, is that you don’t necessarily end up with the good leftovers from the meal.  Late Thursday night I was ready for a turkey sandwich on smooshy white bread – with Miracle Whip and a little salt.  Sadly, it didn’t happen. And my favorite Turkey Wild Rice Casserole didn’t happen the next day, either.


Today I’m cooking a turkey, just so I can have the great leftovers. Really, it might be the best part of a holiday meal, don’t you think?  This Turkey Wild Rice Casserole is an adaptation of a recipe from The Best of Byerly’s, published in 1985.  I’m going to make it this coming week, using a gluten-free substitute for the flour.

*** edited to add: I made this casserole subbing oat flour for the all purpose flour and it turned out GREAT!

Turkey Wild Rice Casserole

¼ cup butter

½ pound sliced mushrooms

6 tablespoons all purpose  or oat flour

1 cup chicken or turkey broth

1 (12 ounce) can evaporated skim milk

3 cups cooked wild rice

1 teaspoon salt

4 cups chopped cooked turkey

1 (2 ounce jar) sliced pimento, drained

1 (8 ounce) can sliced water chestnuts, drained

½ cup sliced almonds (optional)

Melt butter in large skillet; sauté mushrooms until tender.  Blend in flour.  Gradually stir in broth and evaporated skim milk.  Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir for 1 minute.  Stir in rice, salt, turkey, pimento and water chestnuts.  Pour mixture into an oiled casserole dish.  Sprinkle with almonds.  Bake, covered, at 350 for 30 minutes.  Uncover and bake 30 minutes longer, until bubbly in the center.

One Comment leave one →
  1. November 26, 2011 12:13 pm

    Oh man that looks good!

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