Combine turkey with wild rice.
(Include contents of seasoning packet.)
Add remaining ingredients.
Pour into a 1 1/2-quart casserole.
Bake, covered, for 45 minutes at 350\u00b0.
Makes 6 servings.
For the turkey broth.
Melt butter in
25\u00b0. Remove giblets from turkey; set aside for gravy. Wash
hicken stock with the water.
Rinse the wild rice in several
coop out the coarse center with a spoon. Peel the stem
Mix all ingredients except turkey.
Cut turkey into slices at 1-inch intervals about three-fourths of the way through, forming deep pockets.
Place turkey in 3 1/2 to 6 quart slow cooker.
Stuff pockets with wild rice mixture.
Place remaining rice mixture around edge of cooker.
Cover and cook on low setting 8 to 9 hours or until turkey is no longer pink in center.
Wash wild rice thoroughly.
Drop into boiling water; add 1 teaspoon salt.
Cook 25 to 40 minutes.
Drain and rinse.
Heat 1/2 of the butter with onions and mushrooms until soft.
Use remaining half for the white sauce.
emove from heat.
Stuff turkey with wild rice stuffing and roast according to
eat in a 3-quart soup pot. When hot, add the
Cook the wild rice according to package directions, but
Remove giblets from hens; reserve for another use.
Rinse hens under cold water and pat dry.
Split each hen in half lengthwise, using an electric knife.
Place hens, cut sides down, on a rack in a roasting pan coated with cooking spray.
Combine garlic and next 4 ingredients; rub hens with garlic mixture.
Bake, uncovered, at 350\u00b0 for one hour or until done.
Serve hens with wild rice.
Combine wild rice and 4 cups of chicken
ater and broth; stir in rice mix and seasoning packet; ground
he soup base and stir to dissolve. If starting with cooked turkey, mix with
Bring the wild rice and water to a boil
nd broth.
Stir in rice mix and seasoning packet; bring
Sautee Onions and celery together until softened.
Add Sausage until browned together and drain.
In Dutch oven combine wild rice and 3 Celsius water, bring to a boil until rice is almost tender.
Add sausage mixture, and the rest of the ingredients to your Dutch oven and heat through until rice is cooked completely.
Serve with garlic toast or a grilled cheese and a BIG glass of milk.
ix the three cans of soup with 2 cups of milk and
Place the turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes.
Stir in the wild rice. Simmer the soup at least 1 hour. Remove the turkey legs and strip the meat from the bones and tendons. Chop the meat and return it to the soup. Pour in the half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.
nd salt to boil. Add rice. Reduce heat; cover and simmer