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

Ingredients

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.