Turkey, Brown & Wild Rice Casserole
Emeril Lagassi/Pat Tyler

(casserole, turkey, brown rice, pecans, cranberries, cheddar )

Turkey, Brown & Wild Rice Casserole
Turkey, Brown & Wild Rice Casserole

Yield: 4 servings


1½ C cooked Royal Blend - Whole Grain Texmati Brown
      & Wild Rice with soft Wheat and Rye Berries.
     (½ C raw cooked by package directions)
½ C coarsely chopped toasted pecans
     or toasted slivered almonds
½ C dried cranberries or other dried fruits, finely chopped
½ tsp salt
¼ tsp freshly ground black pepper
3 Tbsp butter
3 Tbsp all-purpose flour
2 eggs, slightly beaten
½ tsp Emeril's ESSENCE Creole Seasoning (recipe link)
2 C shredded roast turkey breast
1 C grated chedder cheese
1½ C milk (or combination milk and chicken broth)


  1. Preheat over to 350°
  2. In small bowl, combine rice, pecans, cranberries, and season to taste with salt and pepper. Set aside.
  3. In medium saucepan melt butter and whisk in flour. Cook stirring for 2 minutes. Do not allow flour to color. Add the milk in a slow by steady stream, whisking constantly, until completely incorporated. Cook until thickened, 4 to 6 minutes. Whisk in the egg s ans season with salt and pepper and Essence.
  4. Grease 7" X 9" casserold lightly with cooking spray. Spread half the rice mixture over the bottom of the casserole, top with half the turkey, then spoon half of the sauce over the top. Top with the remaining rice mixture, then remaining turkey, and remaining sauce over the top. Sprinkle with the cheese.
  5. Bake for uncovered until golden brown, bubbly and heated through, 40 to 45 minutes.