At this time next week, the first influx of houseguests will have arrived at our house. Its going to be a whirlwind 10 days, with my Colorado sister and her husband arriving first for King Turkey Day, and another guest from Texas shortly thereafter. The Coloradoans will depart after the local festivities, but then more Texans will arrive for a wedding celebration the following weekend.
Whew. My mind spins just thinking about it. And, of course, there has been some frenzied cleaning going on in anticipation of all these visitors.
Ive also been trying to think ahead to some menu planning. With thoughts of Turkey Day already in my head a couple weeks ago, I saved most of the meat from a turkey we cooked on the grill. This casserole seems like a goodMinnesotathing to serve to our out-of-state guests.
Turkey & Wild Rice Casserole
Preheat oven to 350 degrees.
Heat ¼ cup butter in a large skillet over medium heat. Add ½ cup chopped onion and sauté until translucent, 5 to 7 minutes. Sprinkle with ¼ cup flour and stir to blend. Add 1½ cups chicken stock and 1½ cups half-and-half cream; bring to a simmer, whisking frequently. Simmer gently for five minutes, whisking often, then add salt and pepper to taste. Add 1 cup sliced mushrooms, 3 cups diced cooked turkey and 2 tablespoons chopped fresh parsley.
Lightly spray a two-quart casserole with oil. Spread 3 cups cooked wild rice in the bottom of the casserole; spoon turkey mixture on top, then sprinkle with 1 cup grated cheddar cheese.
Bake for 30 minutes or until hot bubbling.
Makes 8 servings.