This recipe makes an excellent dish for a pot-luck supper or family meal. Like most casserole dishes, it is especially favored by those seeking delicious flavors while stretching their budget.
- 2 lbs. ground turkey
- ½ cup butter
- 1 lb. sliced button mushrooms
- 1 cup onion, chopped
- ½ cup celery, chopped
- 2 cups sour cream
- ¼ cup soy sauce
- ¼ teaspoon white or black pepper
- 2 cups long grain and wild rice, cooked
- ¼ cup slivered almonds
- ¼ cup of hot chicken broth (if needed – see note at end)
Brown turkey in a skillet over medium heat. Remove from heat and drain fat if needed. Put cooked turkey meat in a medium bowl and set aside. Return skillet to stovetop. Over medium-low heat, melt butter. Then add onion, celery, and mushrooms. Cook for 8 to 10 minutes until vegetables are tender. Remove from heat. In a large separate bowl, combine sour cream, soy sauce, and pepper. Stir in the ground turkey, the mushroom mixture, the cooked rice, and the slivered almonds. Place the mixture into a greased 3-quart casserole dish. Bake, uncovered, for 45 minutes or until heated through at 350 degrees F. (Cook’s note: Watch this dish as it cooks and stir occasionally. Should the ingredients appear dry as it’s cooking, add some hot chicken broth by the tablespoon if needed to moisten.)
Ground beef may be used in place of ground turkey if preferred. Per Healthline, both provide protein, fat, and a variety of vitamins and minerals. However, turkey is generally lower in saturated fat than beef and is likely a better choice for a heart healthy diet. And, since ground turkey is lower in calories, it is a decent weight loss option.