Round Two: Turkey Casserole

SpoonFed: Via MyRecipes

turkey_and_wild_rice_casserole

Ingredients

  • 1 (6-ounce) package long-grain and wild rice (such as Uncle Ben’s)
  • 1 ounce French bread or other firm white bread, cubed
  • 1 tablespoon butter, melted and divided
  • 3/4 cup (3 ounces) grated fresh Parmesan cheese
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 (8-ounce) package presliced mushrooms
  • 1 1/2 cups chopped cooked turkey
  • 1 cup turkey gravy
  • 1/2 cup 2% low-fat milk
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup chopped fresh parsley
  • 3/4 teaspoon minced fresh or 1/4 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 3/4 cup whole-berry cranberry sauce

Preparation

  1. Preheat oven to 325°.
  2. Prepare rice according to package directions, omitting fat and seasoning packet. Set aside.
  3. While rice cooks, place bread in a food processor; pulse 15 times or until fine crumbs measure 1/2 cup. Add 1 teaspoon butter to processor; pulse until combined. Add cheese to processor, and pulse until combined.
  4. Heat a large skillet over medium-high heat. Add 2 teaspoons of butter, onion, garlic, and mushrooms; sauté 7 minutes or until onion is tender. Stir in turkey and next 7 ingredients (through pepper). Add cooked rice; stir.
  5. Spoon rice mixture into a 1 1/2-quart casserole coated with cooking spray. Sprinkle with breadcrumb mixture. Bake at 325° for 30 minutes or until golden brown. Serve with cranberry sauce.
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