WILD RICE-TURKEY POT PIE
Dig into a pot pie with a new twist. You'll find wild rice in the savory veggie-rich filling and the Bisquick® topping.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Reserve 1/2 cup of the wild rice in medium bowl. In ungreased 2-quart casserole, stir remaining wild rice and remaining filling ingredients until mixed.
- Into reserved 1/2 cup wild rice, stir all topping ingredients with fork just until blended. Pour over turkey mixture.
- Bake uncovered 25 to 35 minutes or until crust is golden brown.
Nutrition Facts : Calories 350, Carbohydrate 45 g, Cholesterol 80 mg, Fat 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 8 g, TransFat 1 g
TURKEY WILD RICE POT PIE RECIPE
Serve this hearty, robust dish on a cold winter night. And for busy lifestyles, you can prepare it ahead of time.
Provided by Tastefully Simple
Yield 6-8
Number Of Ingredients 7
Steps:
- Prepare soup with water as directed on package; simmer, covered, 1 hour. Add turkey and vegetables. Spoon into greased 9 x 13 baking pan. Combine Bountiful Beer Bread Mix and beer. Spoon batter evenly over wild rice mixture; drizzle with butter. Bake at 375º for 40 minutes. Makes 6-8 servings.
TURKEY AND WILD RICE POT PIE
The perfect dinner to feed family and friends. Leftover turkey, colorful veggies, and wild rice, all mixed together in a creamy gravy like sauce and topped off with flaky pie dough. It's creamy, full of fresh herbs, hearty turkey, and wild rice, and it's beyond delicious.
Provided by Tieghan Gerard
Time 1h
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 375 degrees F.2. Melt the butter with the olive oil in a large skillet over medium heat. Add the shallot, and thyme and cook, stirring often, until shallot is fragrant and golden, about 4 minutes. Add the flour and cook 1-2 minutes, until golden.3. Gradually whisk in the broth and wine, and season with salt and pepper. Add the parmesan rind. Bring to a boil, then reduce the heat and simmer, whisking occasionally, until mixture thickens slightly, about 10 minutes. Stir in the carrots and kale, and cook until just tender, about 5 minutes.4. Remove from the heat and add the turkey, wild rice, and lemon zest, season with salt, and pepper. Remove the parmesan rind and discard.5. Transfer mixture to a shallow 2-qt. baking dish or to 6 (8 ounce) ramekins. Alternately, if using a cast iron skillet, you can bake the pie in the skillet.6. Gently roll out the pie crust on a lightly floured surface to just the size of your baking dish. If using ramekins, cut crust into smaller circles to fit. Place over the baking dish. Brush with beaten egg, and cut 2 or 3 slits into the pastry with a sharp knife.7. Place the pies on a baking sheet. Transfer to the oven and bake until the crust is golden brown, 30-40 minutes. Serve with fresh thyme.
Nutrition Facts : Calories 534 kcal, ServingSize 1 serving
WILD RICE AND MUSHROOM POT PIE
Looking for a tasty dinner made using Original Bisquick® mix? Then check out this wild rice and ground beef pot pie packed with mushrooms and mixed vegetables - a scrumptious meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Heat 12-inch nonstick skillet over medium-high heat. Cook beef, onion and mushrooms in skillet 7 to 9 minutes, stirring occasionally, until beef is thoroughly cooked and liquid is absorbed. Add garlic; cook and stir 30 seconds. Remove from heat.
- Reserve 1/2 cup wild rice; set aside. Add remaining wild rice, the frozen vegetables, soup, 1/4 cup milk, the salt and pepper to beef mixture; stir to combine. Spoon into ungreased 2-quart casserole.
- In medium bowl, mix topping ingredients and reserved 1/2 cup wild rice with fork. Pour over beef mixture.
- Bake uncovered 28 to 32 minutes or until crust is golden brown.
Nutrition Facts : Calories 590, Carbohydrate 82 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1750 mg, Sugar 9 g, TransFat 2 g
TURKEY WILD RICE SOUP II
This soup will warm your home and your heart. True Northern comfort food. Save Thanksgiving and Christmas turkey leftovers just so that you can make this yummy soup. I created this recipe using leftovers that I had frozen.
Provided by Galynn
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
- Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.
- Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.
Nutrition Facts : Calories 252.2 calories, Carbohydrate 14.4 g, Cholesterol 60.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 14.3 g, SaturatedFat 7.8 g, Sodium 794.5 mg, Sugar 1.5 g
TURKEY WILD RICE CASSEROLE
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
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
TURKEY POT PIE
A perfect way to use up left over turkey. This pie tastes yummy, and will feed up to eight hungry people.
Provided by Charlotte
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
- Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
- In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.
Nutrition Facts : Calories 481.3 calories, Carbohydrate 45.4 g, Cholesterol 38.2 mg, Fat 27.3 g, Fiber 4.8 g, Protein 13.9 g, SaturatedFat 9.2 g, Sodium 668.9 mg, Sugar 2.7 g
WILD RICE TURKEY POT PIE
I came up with this while raiding my refrigerator of leftovers. I had some left over "Wild Rice with Cranberries and Caramelized Onions" (this can be found on food.com as well), and some leftover turkey in the freezer, as well as store bought pie crust. I decided to play with my food, and make something new for dinner. It turned out amazing. I will now make extra rice just so I can makes this!
Provided by Vyxies Kitchen
Categories Pot Pie
Time 50m
Yield 1 pot pie, 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine the soup, turkey, and rice in a large bowl.
- If you want a bottom crust, place the crust in a pie dish, i used a deep dish pie plate.
- Pour the mixture in to the pie shell, and top with the top crust. Make sure to cut slits for the steam to escape.
- Bake at 350 degrees for 30-45 minutes, or until crust is golden and the filling is hot.
- This would also be great with other vegetables added in, I just used the leftovers that I had.
- Please note: all the measurements are approximate. I didn't think to actually measure them, and just used all the leftovers I had. Adjust as needed!
Nutrition Facts : Calories 286.2, Fat 12.5, SaturatedFat 3.3, Cholesterol 35.5, Sodium 190.2, Carbohydrate 25.3, Fiber 2.1, Sugar 0.5, Protein 17.7
WILD TURKEY RICE BAKE
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
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.
More about "wild rice turkey pot pie recipes"
2 TASTY DINNER PIE RECIPES: CHICKEN POT PIE AND SPINACH …
From yellowpages.ca
20 BEST TURKEY POT PIE RECIPES – FOOD.COM
From food.com
ONE POT TURKEY WILD RICE SOUP - JO COOKS
From jocooks.com
CREAMY CHICKEN POT PIE WILD RICE - JULIA'S ALBUM
From juliasalbum.com
ONE POT TURKEY WILD RICE CASSEROLE - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
TURKEY POT PIE - NWTF.ORG
From nwtf.org
TURKEY AND WILD RICE SOUP | MEATEATER COOK
From themeateater.com
TURKEY POT PIE - BROWN EYED BAKER
From browneyedbaker.com
TURKEY WILD RICE CASSEROLE RECIPE - PILLSBURY.COM
From pillsbury.com
EASY WILD TURKEY POT PIE RECIPE - GAME & FISH
From gameandfishmag.com
LEFTOVER TURKEY SOUP WITH WILD RICE - THE SEASONED …
From theseasonedmom.com
WILD RICE-TURKEY POT PIE | RECIPE | TURKEY POT PIE, TURKEY POT PIE …
From pinterest.com
INSTANT POT LEFTOVER TURKEY WILD RICE CASSEROLE - XOXOBELLA
From xoxobella.com
TURKEY POT PIE WITH RICE CRUST RECIPE - FOOD NEWS
From foodnewsnews.com
WILD TURKEY POT PIE - HUNTERS FOR CHRIST
From huntersforchrist.org
HARVEST TURKEY POT PIE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
WILD RICE-TURKEY POT PIE | RECIPE | TURKEY POT PIE, TURKEY POT PIE …
From pinterest.co.uk
TURKEY, KALE, AND WILD RICE SKILLET - FOR THE LOVE OF GOURMET
From fortheloveofgourmet.com
TURKEY AND WILD RICE CASSEROLE - LEMONSFORLULU.COM
From lemonsforlulu.com
POT PIE TURKEY - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
WILD RICE-TURKEY POT PIE | RECIPE | TURKEY POT PIE, POT PIE, TURKEY ...
From pinterest.com
WILD RICE-TURKEY POT PIE - GLUTEN FREE RECIPES
From fooddiez.com
TURKEY AND WILD RICE POT PIE | RECIPES THAT USE A RAMEKIN
From popsugar.com
TURKEY AND WILD RICE CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
TURKEY POT PIE | RICARDO
From ricardocuisine.com
WILD TURKEY POT PIE | VIRGINIA DWR
From dwr.virginia.gov
BEST TURKEY AND WILD RICE SOUP RECIPES - THERESCIPES.INFO
From therecipes.info
TURKEY POT PIE WITH RICE CRUST RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
SLOW COOKER TURKEY AND WILD RICE CASSEROLE
From simple-nourished-living.com
TURKEY AND WILD RICE SOUP - CHICKEN POT PIE RECIPE
From chickenpierecipeugg.blogspot.com
TURKEY AND WILD RICE POT PIE - JENIFER RECIPE COLLECTION
From jeniferrecipecollection.blogspot.com
TURKEY AND WILD RICE POT PIE — PUNCHFORK
From punchfork.com
BISQUICK TURKEY POT PIE - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
TURKEY POT PIE {GREAT FOR LEFTOVER TURKEY!} - SPEND WITH PENNIES
From spendwithpennies.com
WILD RICE WITH TURKEY - RECIPE | COOKS.COM
From cooks.com
WILD TURKEY POT PIE - MIA ANSTINE
From miaanstine.com
WILD RICE-TURKEY POT PIE - MASTERCOOK
From mastercook.com
WILD TURKEY RECIPE: HOW TO COOK WILD TURKEY POT PIE
From fieldandstream.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love