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Turkey, Basmati and Wild Rice Casserole (Emeril Lagasse) Recipe

Turkey, Basmati and Wild Rice Casserole (Emeril Lagasse) Recipe

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Turkey, Basmati and Wild Rice Casserole (Emeril Lagasse)

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Ingredients:

Serving

3 cups cooked white rice , such as basmati
1 1/2 cups cooked wild rice
1 cup coarsely chopped toasted pecans
1/4 cup finely chopped dried fruits , such as dried apricots, cranberries and/or currants
1 tsp salt, plus more for seasoning
1/2 tsp freshly ground black pepper, plus more for seasoning
6 tbsp butter, plus more for greasing pan
6 tbsp all-purpose flour
3 cups milk (or combination and chicken broth)
3 egg yolks, slightly beaten
1/2 tsp essence , recipe follows
2 cups shredded roast turkey breast
1 cup grated gruyere
1/4 cup grated cheddar
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

In a small bowl, combine the white rice, wild rice, pecans and dried fruits and season to taste with salt and pepper. Set aside.
In a medium saucepan melt 6 tablespoons of the butter and whisk in the flour. Cook, stirring, for 2 minutes - do not allow the flour to color. Add the milk in a slow but steady stream, whisking constantly, until completely incorporated. Cook until thickened, 4 to 6 minutes. Whisk in the egg yolks and season with the salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of Essence.
Preheat the oven to 350 degrees F. Grease a 9 by 13-inch casserole lightly with butter. Spread 1/2 of the rice mixture over the bottom of the casserole, top with half of the turkey, then spoon half of the sauce over the top. Top with the remaining rice mixture, then with the remaining turkey, and then spoon the remaining sauce over the top. Sprinkle with the Gruyere and Cheddar cheeses and bake, uncovered, until golden brown, bubbly and heated through, 40 to 45 minutes.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	885.07 Kcal (3706 kJ)
Calories from fat	486.47 Kcal
		% Daily Value*
Total Fat	54.05g	83%
Cholesterol	184.23mg	61%
Sodium	3710.78mg	155%
Potassium	1124.99mg	24%
Total Carbs	71.72g	24%
Sugars	9.52g	38%
Dietary Fiber	7.02g	28%
Protein	37.4g	75%
Vitamin C	91.2mg	152%
Vitamin A	0.2mg	7%
Iron	4.7mg	26%
Calcium	679.5mg	68%

Amount Per 100 g
Calories	189.88 Kcal (795 kJ)
Calories from fat	104.37 Kcal
		% Daily Value*
Total Fat	11.6g	83%
Cholesterol	39.52mg	61%
Sodium	796.1mg	155%
Potassium	241.35mg	24%
Total Carbs	15.39g	24%
Sugars	2.04g	38%
Dietary Fiber	1.51g	28%
Protein	8.02g	75%
Vitamin C	19.6mg	152%
Iron	1mg	26%
Calcium	145.8mg	68%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.