Turkey and Wild Rice Casserole

• 1 cup wild rice, washed
• water
• 6 tablespoons butter
• 1 lb fresh mushrooms, sliced
• 12 cup chopped onion
• 2 teaspoons salt
• 14 teaspoon fresh ground black pepper
• 3 cups cooked turkey, cut into small bite-sized pieces
• 12 cup sliced almonds
• 3 cups turkey broth or 3 cups chicken broth
• 1 12 cups heavy cream
• 2 tablespoons dry sherry or 2 tablespoons white wine or 1 tablespoon fresh lemon juice

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

wild rice, water, butter, fresh mushrooms, onion, salt, ground black pepper, turkey, almonds, turkey broth, heavy cream, sherry

Taken from www.food.com/recipe/turkey-and-wild-rice-casserole-44448 (may not work)