Healthy Poultry and Wild Grain Casserole

 

Chicken, Mushroom and Wild Rice Casserole

Video taken from the channel: TheOfficialHungry


 

Turkey & Wild Rice Soup | #Homemade

Video taken from the channel: The Domestic Geek


 

Southwestern Turkey & Rice Casserole

Video taken from the channel: Rebecca Westmaas


 

WIld Rice Casserole With Leftover Turkey

Video taken from the channel: Cleveland Clinic


 

Turkey and Rice Casserole

Video taken from the channel: Dinner Tonight: Quick Healthy Cooking


 

Turkey and Wild Rice Casserole Recipe Homemade Turkey and Wild Rice

Video taken from the channel: Jan Charles


 

Creamy Chicken & Wild Rice Soup Recipe | Ep. 1333

Video taken from the channel: Laura in the Kitchen


Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In very large bowl, mix pasta sauce, sour cream, broth, Parmesan cheese, thyme and pepper until well mixed. Stir in rice mixture, turkey and vegetables.

Preheat the oven to 350 degrees F. Heat a nonstick pan over high heat. Add the turkey and cook until browned on all sides. Add the wild rice and cook for 1 minute, and then transfer to a 9-by-13 casserole dish.

Preheat oven to 350 degrees. Prepare rice according to package directions. Combine rice, turkey, mushrooms, carrot, broccoli and 1/2 cup swiss cheese in a 2-quart baking dish. Combine half and half.

Lightly oil a 9x13-inch casserole dish; set aside. Bring 6 cups water to a boil in a medium pot. Add salt, rice and bay leaves and stir briefly. Reduce heat to medium low, cover and simmer, stirring occasionally, until liquid is absorbed and rice.

Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Advertisement Step 2 Mix cream of mushroom soup, water, turkey, wild rice, milk, and onion together in a 2-quart casserole dish. Cover Step 3 Bake in the preheated oven for 50 minutes. Remove foil and cook until rice.

TO MAKE THE TURKEY WILD RICE CASSEROLE: Start by washing your “WILD RICE” in a colander, and place into boiling water for 5 minutes, remove and set aside in the hot water. In a 2-qt. microwave-safe dish, combine the onion, celery and butter. Cover and microwave on high for 1-1/2 to 3 minutes or until butter is. 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.

Place the mushrooms, mushroom soup, water chestnuts, uncooked wild rice, uncooked brown rice, chopped onion, garlic powder and pepper in the slow cooker. Stir to combine and then stir in the chicken broth. Cover and cook on LOW for 5 to 7 hours, or on HIGH for 2-1/2 to 3-1/2 hours or until rice is tender. Stir in the shredded cooked turkey.

Ground Turkey Spinach Artichoke Wild Rice Casserole Wonky Wonderful ground turkey, kosher salt, all purpose flour, spinach, shredded mozzarella cheese and 7 more Cheesy Gluten-Free Chicken and Rice Casserole Yummly sour cream, scallions, evaporated mil.

List of related literature:

1 pound uncooked ground turkey breast 1⁄2 cup chopped celery (1 stalk) 1⁄2 cup chopped onion (1 medium) 1 8.8-ounce pouch cooked long grain and wild rice 1⁄2 cup apple cider or apple juice 1⁄3 cup dried cranberries 1⁄2 teaspoon dried thyme, crushed 1⁄3 cup chopped pecans,

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

(For a crowd, to celebrate spring) Preheat the oven to 350°F. Assemble a basketful of morels, butter, onion, celery, wild rice, 2 cups chicken or beef broth, 1 can smoked almonds, white rice, dry sherry, and fresh parsley.

“The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking” by Katie Letcher Lyle
from The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking
by Katie Letcher Lyle
Falcon Guides, 2016

“The Tofurky Roast is a savory combination of organic tofu, wheat protein [gluten], plant extracts and spices that give it a taste and texture similar to a boneless breast of turkey stuffed with a wild rice, celery and whole wheat bread crumb stuffing.

“History of the Soyfoods Movement Worldwide (1960s-2019): Extensively Annotated Bibliography and Sourcebook” by William Shurtleff; Akiko Aoyagi
from History of the Soyfoods Movement Worldwide (1960s-2019): Extensively Annotated Bibliography and Sourcebook
by William Shurtleff; Akiko Aoyagi
Soyinfo Center, 2019

Add remaining 1 cup turkey broth, bring to simmer, and cook for 15 minutes; strain pan juices into gravy, pressing as much juice as possible out of vegetables.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

1 In a medium saucepan, combine the chicken broth, turkey giblets and neck, onion, carrots, celery, and bay leaf.

“Cooking Basics For Dummies” by Bryan Miller, Marie Rama, Eve Adamson
from Cooking Basics For Dummies
by Bryan Miller, Marie Rama, Eve Adamson
Wiley, 2010

The recipes for four of the elements • Grill-Roasted Turkey with Apple Cider Jus (page249) • Grilled Vegetable Stuffing (page 249) (turkey, sauce, stuffing, and cranberries) are right here.

“Mastering the Grill: The Owner's Manual for Outdoor Cooking” by Andrew Schloss, David Joachim, Alison Miksch
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
by Andrew Schloss, David Joachim, Alison Miksch
Chronicle Books LLC, 2010

In step 4, add turkey breast, bone side down, to pot after stirring in remaining broth and any accumulated juices, and cook until turkey registers 160 degrees, 30 to 35 minutes.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Wild Rice Stuffing: Mix 3 cups cooked wild rice, ¼ cup melted butter, 1 cup orange juice, 1 medium apple, peeled and cut into chunks, 1 cup dry bread crumbs and ½ cup each raisins and walnuts in ungreased 2­quart casserole.

“Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today” by Betty Crocker
from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today
by Betty Crocker
HMH Books, 2011

Put 1 cup Wild Rice in a pot with 2 cups turkey broth and 1 TB BUTTER.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Save the leftover turkey and au jus for other meals or recipes, such as Turkey Rice Soup (page 116).

“AARP The Inflammation Syndrome: Your Nutrition Plan for Great Health, Weight Loss, and Pain-Free Living” by Jack Challem
from AARP The Inflammation Syndrome: Your Nutrition Plan for Great Health, Weight Loss, and Pain-Free Living
by Jack Challem
Wiley, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

9 comments

Your email address will not be published. Required fields are marked *

  • This soup is divine laura…omG…its soooooo good..this is a keeper!!!!
    On a Cold chicago night…warm soup is delight…������⚘just made it and tasted it..it is delicious!!!

  • Just made it. It’s delicious! ♥️�� Thank you my love. I’m making the eclairs for later after the soup, as well. Xxoo I am opening a food truck soon, and you are inspiring. I love cooking and your ways are much more simple and less complicated then I make it. Proud of you and happy to know of you and enjoy your beautiful smile and videos. Love from Illinois!

  • Omg the clip of your daughter in the intro��So cute. Love the recipe. I’m in the supermarket getting all the ingredients right now to make tonight. Xo

  • Laura can you do a bourbon chicken recipe video please. One that is made with the original ingredients that’s made on Bourbon Street and one made with actual bourbon.

  • Nice choice of colors,and don’t apologize for using butter if they can’t handle it eh too bad for them. I have been craving soup like this I will have to make a pot of it and enjoy the warm goodness.

  • My OCD can’t look away from that piece of onion. And how did it become suspended at the top edge without ending up in the soup? I need to go shower.

  • Hi! Made this (a version) this evening, calling it “Thanksgiving in May, COVID pantry version,” LOL. Good results, thanks. Decent macro values (cals, protein, carb, fat) from MyFitnessPal. Ad-libbed a bit (canned plain turkey from the pantry, canned mushrooms, used a rice blend with my own seasonings rather than wild rice mix, upped the fresh veg quantities and added diced carrots and shredded cabbage to the saute mix). Like everyone else (mostly) we’ve had grocery/variety challenges these past few months, and since I discovered your channel last evening, I’m planning some new/different pantry meals using what we are able to acquire. Thanks again!

  • Love love love love love. This came out soooo good and fast. I made mine with chicken and low sodium stock but I “doctored” it up a bit. Thank you so much for sharing.

  • MISTAKE everyone! YOU NEED 3 CUPS OF RICE, NOT 1 1/2 cups. I thought that there was not enough rice when I was mixing everything together. This makes a huge difference, trust me. Otherwise it would have been too thin and soupy. I use the wild rice blend that is already blended that I get in bulk at my favorite Winco store.