TURKEY: This is a good recipe for left-over turkey meat.

TURKEY AND WILD RICE CASSEROLE:




3 cups diced cook turkey

1 cup wild rice

3 cups boiling water

2 tbsp. butter + 2 tbsp. oil

1 onion, chopped

1 cup sliced mushrooms

1 ¼ cup chicken or turkey stock

¼ cup whipping cream

1 x 10 oz. can water chestnuts

¼ cup diced pimiento

1 tsp. salt + freshly-ground pepper

1 cup shredded Cheddar cheese



Rinse rice thoroughly, drain well and add to the boiling water in a pot. Cover pot and simmer rice over medium-low heat for 30 minutes. Drain well. Drain water chestnuts and dice. Season turkey with salt and pepper to taste.

Preheat oven to 350 degrees F. and lightly grease a 13 x 9-inch oven-proof casserole.

In a large skillet, melt butter in oil over medium heat and cook onions and mushrooms until tender. Add wild rice and stir to coat grains with butter mixture. Add stock, water chestnut, pimiento, salt and pepper to taste and bring to the boil. Cook uncovered for 20 minutes. Add turkey and mix in well. Transfer mixture to casserole. Sprinkle cheese over the top. Bake 10-15 minutes or until cheese is browned and bubbling.