Ingredients:
1/4 cup butter (Unsalted is OK)
1/2 cup chopped onion
1/4 cup all-purpose flour
1-1/2 cups turkey broth
1-1/2 cups half-and-half
1 teaspoon salt ( more or less depending on the salt content of
the broth)
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1/4 cup dried mushrooms
3 cups diced turkey leftovers
2 tablespoons chopped fresh parsley
3 cups cooked wild rice
1 cup grated Muenster, or low moisture mozzarella
Instructions
Preheat the oven to 350 degrees F. Heat the butter in a large
skillet over medium heat. Add the onion, and sauté it until caramelized.
Sprinkle in the flour and stir. Pour in the stock and
half-and-half, and bring to a simmer, stirring frequently.
Simmer gently for 5 minutes, stirring 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
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