Wild Rice Turkey Casserole

Cook Time: 45 minutes

Prep Time: 15 minutes

Total Time: one hour

Ingredients:

1/4 cup unsalted butter
1/2 cup chopped yellow onion
1/4 cup all-purpose flour
1-1/2 cups turkey or chicken stock
1-1/2 cups half-and-half
one teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/4 teaspoon fresh-grated nutmeg
1/4 cup dried mushrooms, such as morels or porcini
three cups diced cooked turkey (or chicken)
two Tablespoons chopped fresh parsley
three cups cooked wild rice
one cup grated brick, Muenster, or other mild white cheese

Preparation:

Preheat the oven to 350 degrees F.

Heat the butter in a immense skillet over medium heat. Add the onion, and saute it until it is translucent, five to 7 minutes. Sprinkle on the flour and stir to blend it in. Pour in the stock and half-and-half, and bring to a simmer, whisking often. Simmer gently for five minutes, whisking often, then add the salt, pepper, and nutmeg. Stir in the dried mushrooms, turkey, and parsley.

Lightly oil, or spray with cooking spray, a 2-quart casserole. Spread the wild rice in the bottom of the casserole. Spoon in the turkey mixture, then sprinkle the cheese over the top. Bake for 30 minutes, or until the casserole is hot and bubbling. Serve hot.

Yield: 8 servings