Turkey And Wild Rice Casserole

• 1 c. wild rice
• 6 Tbsp. butter
• 1 lb. fresh mushrooms, sliced
• 1/2 c. chopped onion
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. sliced almonds
• 3 c. cooked turkey, cut into small pieces
• 3 c. chicken or turkey broth
• 1 1/2 c. heavy cream
• 2 Tbsp. white wine or 1 Tbsp. fresh lemon juice

1. Cover rice with water and bring to a boil.
2. Remove from heat. Let soak for 1 hour, then drain.
3. Melt 3 tablespoons butter in a skillet.
4. Add mushrooms and onion and saute over medium heat until lightly browned.
5. In a large bowl, combine rice, mushrooms, onion and all remaining ingredients, except butter.
6. Turn into a buttered 2-quart casserole.
7. Cover and bake at 350u0b0 for 1 1/4 hours. Remove cover; dot with remaining butter.
8. Bake, uncovered, for an additional 20 minutes.
9. Makes 4 to 6 servings.

wild rice, butter, fresh mushrooms, onion, salt, pepper, almonds, turkey, chicken, heavy cream, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=732839 (may not work)