Wild Rice Turkey Dish Recipes

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WILD RICE STUFFING FOR TURKEY



Wild Rice Stuffing for Turkey image

This is an old family recipe. If you like wild rice, try this with your turkey! You won't be disappointed! (This recipe will stuff a 12 lb. bird. Can be easily doubled for larger bird. You can stuff it and cook it in the bird, or cook it in a dish as stated below.)

Provided by MCBETH24

Categories     Side Dish     Stuffing and Dressing Recipes     Rice Stuffing and Dressing Recipes

Time 50m

Yield 12

Number Of Ingredients 8

2 cups hot water
4 cubes chicken bouillon, crumbled
1 (6 ounce) package wild rice, uncooked
½ cup butter
1 cup chopped celery
½ cup chopped green bell pepper
1 (5.5 ounce) package seasoned croutons
2 teaspoons poultry seasoning

Steps:

  • Dissolve 3 cubes bouillon in 1 cup hot water. In a medium saucepan, combine wild rice with bouillon water, then fill with just enough cold water to cover. Bring to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally.
  • Mix remaining 1 cube bouillon in 1 cup hot water. Heat butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender. Mix in remaining bouillon water. Pour skillet contents into a large bowl. Stir together cooked rice, croutons, and poultry seasoning.
  • Stuff turkey loosely, and cook turkey as directed. Or put stuffing into a well greased baking dish, cover, and bake 30 minutes in a preheated oven at 325 degrees F (165 degree C).

Nutrition Facts : Calories 184.2 calories, Carbohydrate 19.7 g, Cholesterol 21.4 mg, Fat 10.3 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 606.8 mg, Sugar 1.2 g

TURKEY WILD RICE CASSEROLE



Turkey Wild Rice Casserole image

This truly is a comforting meal-in-one. Featuring onion, carrot and celery, the wild rice mixture bakes in the same dish as the turkey tenderloins. -Lois Kinneberg of Phoenix, Arizona

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 6 servings.

Number Of Ingredients 16

3 cups water
1 cup uncooked wild rice
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1 tablespoon butter
1 tablespoon canola oil
3 tablespoons all-purpose flour
1/2 teaspoon rubbed sage
1/2 teaspoon salt, divided
1/8 teaspoon pepper
3/4 cup reduced-sodium chicken broth
1/2 cup fat-free milk
2 turkey breast tenderloins (3/4 pound each)
1 teaspoon dried parsley
1/8 teaspoon paprika

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.

Nutrition Facts : Calories 313 calories, Fat 5g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 371mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges

THANKSGIVING WILD RICE



Thanksgiving Wild Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 10

1 1/3 cups wild rice (8 ounces), rinsed and drained
4 3/4 cups turkey or chicken broth, homemade or low-sodium canned
Kosher salt
5 tablespoons unsalted butter
One 12-ounce package loose pork sausage meat
1 cup finely chopped onion
1 tablespoon finely chopped fresh thyme leaves
12 ounces shitake mushrooms, stems removed and sliced 1/4-inch thick
3 tablespoons finely chopped flat-leaf parsley leaves
Freshly ground black pepper

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.

WILD RICE AND TURKEY CASSEROLE



Wild Rice and Turkey Casserole image

Relax. Here's a dish that's quick to prepare and easy to enjoy. No one will complain, "Turkey leftovers again?"

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 6

2 cups cut-up cooked turkey or chicken
2 1/4 cups boiling water
1/3 cup milk
1 small onion, chopped (1/4 cup)
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 package (6 ounces) seasoned long grain and wild rice

Steps:

  • Heat oven to 350°F. Mix all ingredients, including seasoning packet from rice mix, in ungreased 2-quart casserole.
  • Cover and bake 45 to 50 minutes or until rice is tender. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed.

Nutrition Facts : Calories 175, Carbohydrate 13 g, Cholesterol 45 mg, Fiber 1 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 510 mg

WILD RICE AND TURKEY CASSEROLE



Wild Rice and Turkey Casserole image

Adapted from a recipe found in Pillsbury's Jan/Feb 2007 Classic Recipes Cookbook. Perfect recipe for left overs!!

Provided by katie in the UP

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup cooked white rice
1 cup cooked wild rice
2 cups cooked turkey breast
2 cups shredded lowfat mozzarella cheese
1 (12 ounce) can fat-free evaporated milk
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 eggs, slightly beaten
1/2 teaspoon black pepper
1 tablespoon fresh parsley, chopped

Steps:

  • Heat oven to 350 degrees.
  • Spray 11X7 inch baking dish with cooking spray.
  • In baking dish, mix white and wild rice; spread evenly over bottom.
  • In a large bowl, mix turkey, cheese, milk, eggs, bell peppers and black pepper.
  • Spoon over rice.
  • Bake 45 to 55 minutes or until knife inserted in center comes out clean and top is lightly browned.
  • Sprnkle with parsley.

Nutrition Facts : Calories 143.4, Fat 2, SaturatedFat 0.6, Cholesterol 72.8, Sodium 90.9, Carbohydrate 22.8, Fiber 1.1, Sugar 7.6, Protein 8.5

WILD TURKEY RICE BAKE



Wild Turkey Rice Bake image

Wild rice, turkey and vegetables are combined in a savory sauce and topped with golden crumbs in this hearty dish from Margaret Hill of Roanoke, Virginia. "Cooked wild turkey can be a little dry, but not when it's prepared this way," she assures. "I never have leftovers."

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 8 servings.

Number Of Ingredients 12

1 package (6 ounces) long grain and wild rice mix
1 teaspoon chicken bouillon granules
1 cup hot water
3-1/2 cups cubed cooked wild turkey
1-1/2 cups chopped celery
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) sliced water chestnuts, drained
1 jar (6 ounces) sliced mushrooms, drained
1/2 cup chopped onion
1/4 cup reduced-sodium soy sauce
1 cup soft bread crumbs
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 279 calories, Fat 8g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 1332mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 23g protein.

WILD RICE TURKEY DISH



Wild Rice Turkey Dish image

I lightened this from the original version to make it diet-friendly. It's simple to prepare and the mild flavors make it a classic comfort food.

Provided by mandalee65

Categories     Poultry

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 (6 1/4 ounce) box long grain and wild rice blend
2 cups cooked turkey, cubed
1 (10 1/2 ounce) can 98% fat-free cream of mushroom soup
1 (8 ounce) can water chestnuts, diced
1/4 cup onion, chopped
3/4 cup water
3 tablespoons reduced sodium soy sauce
4 slices light bread
butter-flavored cooking spray

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.

Nutrition Facts : Calories 123.6, Fat 2.4, SaturatedFat 0.8, Cholesterol 35.5, Sodium 338.7, Carbohydrate 10.5, Fiber 1.3, Sugar 2.2, Protein 14.7

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