Best Wild Rice And Turkey Stew Recipes

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TURKEY AND WILD RICE SOUP



Turkey and Wild Rice Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
8 ounces cremini mushrooms, sliced 1/4 inch thick
3 leeks (white and light green parts only), halved lengthwise and thinly sliced crosswise
3 carrots, sliced 1/4 inch thick
Kosher salt and freshly ground pepper
2 teaspoons chopped fresh thyme
4 cups low-sodium chicken broth
Zest of 1 lemon (removed in wide strips with a vegetable peeler), plus 2 teaspoons lemon juice
3 bay leaves (preferably fresh)
12 ounces cooked turkey (white and dark meat; skin removed), cut into cubes (about 3 cups)
1 cup wild rice blend
6 cups baby spinach (about 7 1/2 ounces)

Steps:

  • Melt 1 tablespoon butter in a medium dutch oven over medium-high heat. Add the mushrooms and cook, stirring once or twice, until well browned, about 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons butter and cook until melted. Add the leeks and carrots and season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the leeks are softened, about 3 minutes.
  • Add the thyme and stir to combine. Add the chicken broth, lemon zest, bay leaves and 3 cups water. Bring to a boil, then reduce the heat to medium to maintain a simmer. Add the turkey and wild rice; simmer until the rice is just tender, 13 to 15 minutes.
  • Add the spinach and simmer until wilted, about 1 minute. Discard the bay leaves and lemon zest and stir in the lemon juice; season with salt and pepper. Divide the soup among bowls.

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

CREAM OF TURKEY AND WILD RICE SOUP



Cream of Turkey and Wild Rice Soup image

A dear friend brought me some of this soup when I was ill-and it instantly hit the spot. I asked her for the recipe and I've made it several times since, especially when I have leftover turkey to use up. Now I like to take it to friends when they're not feeling well. It's just the filling meal to warm you up on a cold, wintry day! -Doris Cox, New Freedom, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 9

1 medium onion, chopped
1 can (4 ounces) sliced mushrooms, drained
2 tablespoons butter
3 cups water
2 cups chicken broth
1 package (6 ounces) long grain and wild rice mix
2 cups diced cooked turkey
1 cup heavy whipping cream
Minced fresh parsley

Steps:

  • In a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer for 20-25 minutes or until rice is tender. Stir in turkey and cream; heat through. Sprinkle with parsley.

Nutrition Facts : Calories 364 calories, Fat 21g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 857mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

TURKEY AND WILD RICE SOUP



Turkey and Wild Rice Soup image

My dear friend Shirley shared this recipe with me several years ago. Every time I think of her, I make the soup. I sometimes add a cup of cheddar cheese at the end and melt it in for an extra measure of comfort. -Carol Brault, Woodville, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 14

1/2 cup uncooked wild rice
4 cups water
1/2 cup butter, cubed
8 ounces red potatoes (about 2 medium), chopped
1 medium onion, chopped
1 celery rib, chopped
1 medium carrot, chopped
2 garlic cloves, minced
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1 teaspoon salt
1/2 teaspoon dried rosemary, crushed
2 cups cubed cooked turkey or chicken

Steps:

  • In a saucepan, combine rice and water; bring to a boil over high heat. Reduce heat; simmer, covered, 30 minutes., Meanwhile, in a Dutch oven, heat butter over medium heat. Add potatoes, onion, celery and carrot; cook and stir 6-8 minutes or until almost tender. Add garlic; cook 1 minute longer., Stir in flour until blended; cook and stir 2 minutes. Gradually stir in broth and undrained rice. Bring to a boil over medium-high heat; cook and stir 1-2 minutes or until slightly thickened., Add cream, salt and rosemary; return to a boil. Simmer, uncovered, 15-20 minutes or until rice is tender, stirring occasionally. Stir in turkey; heat through.

Nutrition Facts : Calories 338 calories, Fat 19g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 832mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

WILD RICE AND TURKEY STEW



Wild Rice and Turkey Stew image

If you prefer chicken, feel free to substitute it for the turkey. This is a healthy and easy slow cooker recipe. It's the best kind of comfort food because it's missing the guilt ;) Enjoy!

Provided by Nif_H

Categories     Stew

Time 5h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 cup wild rice
3 lbs skinless boneless turkey breasts or 3 lbs boneless skinless chicken breasts, cubed
1 onion, chopped (about 1 cup)
1 cup celery heart, chopped
4 cups low sodium chicken broth (1 carton)
3 tablespoons all-purpose flour
3 garlic cloves, minced
2 teaspoons dried Italian seasoning
1/2 teaspoon pepper, freshly ground
2 tablespoons fresh parsley, chopped, to garnish

Steps:

  • In slow cooker, add rice, turkey/chicken, onion and celery. In a separate bowl, whisk together broth, flour, garlic, Italian seasoning and pepper; add to slow cooker.
  • Cover and cook on LOW for 5 hours or until turkey/chicken is cooked through and rice is open.
  • Serve turkey/chicken stew with fresh parsley.

Nutrition Facts : Calories 399.6, Fat 2.8, SaturatedFat 0.8, Cholesterol 140.7, Sodium 176.4, Carbohydrate 27.7, Fiber 2.5, Sugar 2, Protein 63.8

ROAST TURKEY WITH WILD RICE, SAUSAGE, AND APPLE STUFFING



Roast Turkey with Wild Rice, Sausage, and Apple Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h15m

Yield 8 servings of 2/3 cup stuffing and 4 ounces skinless turkey

Number Of Ingredients 18

1 cup wild rice
3 cups water
1 1/2 teaspoons kosher salt
2 tablespoons unsalted butter
1 medium onion, chopped
1 cooking apple, such as a Golden Delicious, Gravenstein, or Rome, peeled, cored, and chopped
2 ribs celery with leaves, chopped
2 cloves garlic, chopped
1 tablespoon minced fresh thyme leaves
Pinch ground mace or nutmeg
Freshly ground black pepper
1/2 pound fresh Italian-style turkey sausage, casings removed
1/2 cup pecan pieces, toasted (see Cook's Note)
1/4 cup chopped fresh flat-leaf parsley
1 (8 to 10 pound) turkey, fresh or thawed
4 tablespoons unsalted butter (1/2 stick)
2 teaspoons poultry seasoning
Kosher salt and freshly ground black pepper

Steps:

  • For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
  • Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.
  • Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
  • For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
  • Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.

TURKEY WILD RICE SOUP II



Turkey Wild Rice Soup II image

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

⅔ cup uncooked wild rice
2 cups water
6 tablespoons butter
¼ cup finely chopped onion
¼ cup finely chopped celery
⅓ cup all-purpose flour
4 cups turkey broth
⅓ cup shredded carrot
2 cups chopped cooked turkey
½ teaspoon kosher salt, or to taste
½ teaspoon ground black pepper, or to taste
¼ cup chopped slivered almonds
½ teaspoon lemon juice
¾ cup half-and-half cream

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

GROUND TURKEY AND WILD RICE SOUP



Ground Turkey and Wild Rice Soup image

I was looking for healthier ground turkey recipes and came up with this ground turkey soup with rice. I serve this with a fresh French bread. It also freezes really well!

Provided by Tracy Czarny

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 12

1 pound ground turkey
2 tablespoons salted butter, or to taste
2 medium carrots, diced
1 small onion, diced
1 stalk celery, diced
2 cloves garlic, minced
4 cups chicken broth, or more to taste
1 cup 1% milk
1 tablespoon dried parsley
1 tablespoon dried thyme
1 ½ teaspoons ground black pepper
3 ½ cups cooked wild rice

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from the heat. Drain and discard grease.
  • Melt butter in a skillet over medium heat; stir in carrots, onion, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes.
  • Add broth, milk, parsley, thyme, and pepper. Stir in turkey and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Stir in rice and cook until heated through, about 5 minutes.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 27.7 g, Cholesterol 71.6 mg, Fat 10.8 g, Fiber 3.1 g, Protein 21.6 g, SaturatedFat 4.2 g, Sodium 891.6 mg, Sugar 3.1 g

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.

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