Emeril Lagasses Turkey Basmati And Wild Rice Casserole Recipes

EMERIL LAGASSE'S TURKEY, BASMATI AND WILD RICE CASSEROLE

Steps:

• In a small bowl, combine the white rice, wild rice, pecans and dried fruits and season to taste with salt and pepper. Set aside.
• In a medium saucepan melt 6 tablespoons of the butter and whisk in the flour. Cook, stirring, for 2 minutes - do not allow the flour to color. Add the milk in a slow but steady stream, whisking constantly, until completely incorporated. Cook until thickened, 4-6 minutes. Whisk in the egg yolks and season with the salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of Essence.
• Preheat the oven to 350 degrees F. Grease a 9 x 13" casserole lightly with butter. Spread half of the rice mixture over the bottom of the casserole, top with half of the turkey, then spoon half of the sauce over the top. Top with the remaining rice mixture, then with the remaining turkey, and then spoon the remaining sauce over the top. Sprinkle with the Gruyere and cheddar cheeses and bake, uncovered, until golden brown and bubbly and heated through, 40 to 45 minutes.

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.