Hey Debbie!!
This recipe is from a cookbook called Weekend. and was originally written for chicken... in anycase...its a good one.
Here is one of my favorite recipes for using up leftover Turkey. I really like a completly different tasting meal when I am using up left overs... this really is a delicious casserole.
Chicken with Wild Rice and Cherries----serves 4 large main course meals...or 8 if served with a salad etc...
1 cup raw wild rice
4 Tb. butter (3+1)
4 Tb. flour
2 1/2 cups chicken stock
1/2 pound mushrooms sliced (about 2 cups)
1 tsp. lemon juice
1 Tb. minced shallots or onion
3/4 cup half-and-half or evaporated skim milk
Pinch of ground nutmeg
salt to taste
2 cups cooked, cubed boneless turkey breast
1/2 cup dried cherries
1. Rinse and drain wild rice. Place rice in a saucepan with 2 1/2 cups water. Bring to boil. Cover, lower heat and simmer for 1 hour, until tender. Drain.
2. Preheat oven to 350 F.
3. To make the sauce, melt 3 Tb. of the butter in a medium-size saucepan; add flour and blend. Whisk in stock, and let simmer for 15 minutes.
4. Melt the remaining 1 Tb. of butter in a medium-size skillet. Add the mushrooms and lemon juice. When the mushrooms are tender, add the shallots and continue to cook until most of the liquid has evaporated. Add the mushroom mixture to the sauce. Add the Half-and-half, nutmeg, salt and pepper. Continue to simmer for 15 minutes. Blend turkey, cherries, rice and sauce in a casserole. cover loosely and bake for 45 mins.
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