Turkey And Wild Rice Casserole

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

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

wild rice, butter, fresh mushrooms, onion, salt, freshly ground pepper, turkey, turkey, heavy cream, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=879006 (may not work)