Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- 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
- 1 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
- 3 cups diced cooked turkey (or chicken)
- 2 Tablespoons chopped fresh parsley
- 3 cups cooked wild rice
- 1 cup grated brick, Muenster, or other mild white cheese
Heat the butter in a large skillet over medium heat. Add the onion, and saute it until it is translucent, 5 to 7 minutes. Sprinkle on the flour and stir to blend it in. Pour in the stock and half-and-half, and bring just to a simmer, whisking frequently. Simmer gently for 5 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
Recipe Source: Prairie Home Cooking by Judith M. Fertig (Harvard Common Press)
Reprinted with permission.