Turkey Wild Rice Dish Food

WILD TURKEY RICE BAKE

Steps:

• 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.

TURKEY AND WILD RICE SOUP

Steps:

• Melt 1 tablespoon butter in a medium dutch oven over medium-high heat. Add the mushrooms and cook, stirring once or twice, until well browned, about 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons butter and cook until melted. Add the leeks and carrots and season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the leeks are softened, about 3 minutes.
• Add the thyme and stir to combine. Add the chicken broth, lemon zest, bay leaves and 3 cups water. Bring to a boil, then reduce the heat to medium to maintain a simmer. Add the turkey and wild rice; simmer until the rice is just tender, 13 to 15 minutes.
• Add the spinach and simmer until wilted, about 1 minute. Discard the bay leaves and lemon zest and stir in the lemon juice; season with salt and pepper. Divide the soup among bowls.

TURKEY WILD RICE CASSEROLE

Steps:

• In a small saucepan, bring the water, wild rice and onion to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender. Meanwhile, in another saucepan, saute carrot and celery in butter and oil until tender. , Combine the flour, sage, 1/4 teaspoon salt and pepper; stir into carrot mixture until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in rice. Transfer to a 2-qt. baking dish coated with cooking spray. , Place turkey over rice mixture. Combine the parsley, paprika and remaining salt; sprinkle over turkey. Cover and bake at 350° for 60-70 minutes or until a thermometer inserted into turkey reads 170°. Slice turkey; serve with rice.

THANKSGIVING WILD RICE

Steps:

• In a large sauce pan, combine the wild rice, 4 cups of the stock and salt to taste. Bring to a boil over high heat. Reduce the heat to maintain a gentle simmer, cover, and cook until tender, about 60 minutes. Drain and transfer the rice to a large bowl. In a medium saute pan, heat 1 tablespoon of the butter over medium heat and add the sausage meat. Cook, breaking it up with a wooden spoon, until it loses its raw color, about 10 minutes. Drain off excess fat, and stir the sausage meat with the rice. In the same pan, heat 2 tablespoons of the butter over medium-low heat, add the onions, and cook until golden, about 15 minutes. Add the thyme and cook 2 minutes more. Stir the onion mixture with the rice. Preheat the oven to 350 degrees F. Melt the remaining butter in the same pan, over medium heat, and add the mushrooms. Cook until wilted and lightly browned, about 10 minutes. Add to the rice. Add the parsley and 3/4 cup of stock. Season the rice mixture with salt and pepper to taste. Transfer the mixture to a 9- x 13-inch casserole dish, cover with foil, and bake until heated through about 30 minutes. Serve.
• Copyright 2001 Television Food Network, G.P. All rights reserved.

SMOKED TURKEY WITH WILD RICE

Steps:

• For the stock: Remove the skin from the turkey. Remove the meat from the bones, cut the meat into a medium dice and reserve for later use. Place the bones in a large stock pot. Add 3 gallons water, the chicken base and liquid smoke. Simmer for 4 hours then strain through cheesecloth. Cool and then skim off the fat from the top of the liquid.
• For the soup: Roast the red peppers. Place the peppers under the broiler until the skins become charred. Then place the peppers in a container and cover with a lid. Sweat the peppers until the skin peels off easily. Remove the skin and seeds. Dice the peppers, celery, carrots and onions. Set aside.
• Cook the wild rice in 8 cups water for approximately 1 hour.
• To assemble, melt the butter in large pot. Add the diced carrots, celery and onions. Cook for 5 minutes. Add the flour and cook another 5 minutes. Add the 3 gallons of turkey stock and simmer about 15 minutes. Place in a blender and puree the vegetables. Put the puree back into the pot and add the diced turkey, roasted peppers and rice. Stir in the half-and-half.
• Serve while hot.

ROAST TURKEY WITH WILD RICE STUFFING

Steps:

• Dilute the chicken stock with the water.
• Rinse the wild rice in several changes of cold water and drain.
• Put the rice in a medium saucepan, add 5 cups of diluted chicken stock and bring to a boil over moderately high heat.
• Cover, reduce the heat to low and cook slowly, stirring occasionally, until the rice is tender and the stock absorbed.
• The cooking time may vary from 35-60 minutes.
• If the rice is not done and the stock has boiled away, add another cup of stock; if the rice is done but stock remains, uncover and boil over high heat until evaporated.
• (The rice can be cooked up to 1 day ahead. Let cool, then cover and refrigerate.) In a large bowl, toss the cooked rice with the water chestnuts, water cress, scallions, almonds, and proscuitto.
• Season with pepper and salt, if needed.
• Let the stuffing cool thoroughly.
• In a medium saucepan, cover the turky neck, heart and gizzard with 4 cups of water.
• Add the onion, celery and a pinch of salt.
• Bring to a boil over high heat.
• Reduce the heat to low and simmer for 90 minutes, skimming occasionally.
• Strain the broth and set aside; you should have about 3 cups.
• Reserve the turkey gizzard and heart.
• Meanwhile, preheat the oven to 325 degrees.
• Spoon the stuffing into the check and neck cavities of the bird.
• Fold the neck skin over the stuffing and secure with skewers.
• Truss the bird with twine.
• Season the turkey liberally with salt and pepper and rub the butter all over.
• Wrap any leftover stuffing in a foil packet.
• Place the turkey, breast side down, on a foil-lined rack, in a roasting pan and roast for 2 hours.
• Turn the turkey breast-side up and roast for about 2 hours longer, basting often with the pan juices.
• Ten minutes before the roasting time is up, add the turkey liver to the pan.
• The bird is done when an instant-read thermometer inserted into the inner thigh registers 170 degrees.
• Transfer the turkey to a warm platter, reserving the liver.
• Let the bird rest for 30 minutes before carving.
• Heat the extra stuffing in the oven for about 25 minutes.
• Meanwhile, make the gravy.
• Pour all the juices into a large measuring cup.
• Spoon about 3 tablespoons of fat from the juices into the pan and set it over two burners.
• Stir the flour into the pan and cook over moderate heat for 1 minute, scraping up any browned bits.
• Whisk in 1 cup of the reserved turkey broth until smooth.
• Whisk in the remaining broth and simmer until thickened.
• Degrease the remaining juices in the measuring cup and stir them into the gravy.
• Chop the gizzard, heart and liver finely and stir into the gravy.
• Season with salt and pepper.
• Pour into a warmed gravy boat and serve alongside the carved turkey.

TURKEY WILD RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Prepare rice according to package directions.
• Combine rice, turkey, mushrooms, carrot, broccoli and 1/2 cup swiss cheese in a 2-quart baking dish.
• Combine half and half, sherry and pepper.
• Fold into turkey mixture.
• Cover with remaining swiss cheese.
• Sprinkle with parmesan cheese.
• Bake for 30 to 40 minutes or until hot and bubbly.

CROCK POT TURKEY WITH MUSHROOM WILD RICE

Steps:

• Spray the inside of a medium-large slow cooker with cooking spray (this is optional, but it helps with clean-up later).
• Add the rice, garlic, marjoram, pepper, parsley, soup, and broth to the cooker.
• Mix well.
• Stir in turkey and vegetables.
• Cover and cook on low for 6-8 hours, or until the wild rice is tender and the liquid has been absorbed.

WILD RICE TURKEY DISH

Steps:

• Prepare rice according to directions.
• In a large bowl, combine rice, turkey, soup, water chestnuts, onion, water, and soy sauce.
• Pour into a greased 2-qt casserole dish. Cover and bake at 350 for 20 minutes.
• Meanwhile, use a food processor to crumble bread slices. Sprinkle over casserole and spray with a light coat of butter spray.
• Bake uncovered for an addition 10-15 minutes, until bubbly.

WILD RICE CASSEROLE

Steps:

• Place rice in a strainer or sieve and rinse with cold water for about 1 minute, scouring rice with fingers; drain.
• Place rice in a saucepan with the broth and salt; bring to a boil, reduce heat, cover, and cook for 40-45 minutes or until tender and most of liquid is absorbed.
• If when tender, any liquid remains, drain it.
• Cook the mushrooms, onion, celery, green pepper, and garlic in butter in a skillet until the onions are tender, about 5 minutes.
• Mix together the rice, vegetables, and cheese, and spread in a greased 2-quart casserole.
• Cover the pan and bake at 325F for 35-45 minutes or until the casserole is heated through nicely.
• Garnish with toasted almonds before serving.