Turkey and Wild Rice Hotdish

Here is another great use for those Thanksgiving leftovers. It was inspired by this Fresh Corn with Wild Rice side dish from the Pioneer Woman that we had at Thanksgiving. Actually though, it is really not that similar other than having corn & wild rice in it. To me it tastes like the wild rice topped with cream of mushroom soup I had growing up. As much as I've always loved that this dish is totally a step up.

We really enjoyed this, the sweetness of the corn and the nuttiness of the rice coated in a rich mushroom & cheese sauce were perfect on a cold rainy evening. I chose dried mushrooms instead of fresh so I could use the flavorful soaking water to make the sauce, it really boosts the mushroom flavor. For the cheese I used a goat's milk cheddar which has just the slightest goat cheese tang to it but is not overpowering at all.

As a preview to this Friday's Iron Foodie post, I'll let you know that the dried porcini mushrooms came in my package from Marx Foods. Since I used them in this they will not be one of the ingredients in my entry.

Turkey & Wild Rice Hotdish

1/3 c wild rice (use the real thing please!)
1 oz dried porcini mushrooms
1 c boiling water
1 c frozen corn
1 c cooked turkey, chopped or shredded
1 T unsalted butter + extra for dotting the top
2 T all-purpose flour
1/4 c cream
1/2 T sherry
1/2 t dried thyme
1/2 t kosher salt
freshly ground pepper
1/2 oz white cheddar, chopped
panko

Put the wild rice in a small saucepan with 1 2/3 c water & bring to a boil. Cover, reduce heat & simmer until tender, about 45 minutes. Drain any excess water.

Preheat oven to 350 F.

Put the dried mushrooms in a small bowl & cover with the cup of boiling water. Let sit until the mushrooms are tender, about 15 minutes. Remove the mushrooms, reserving the soaking liquid & chop them

Mix the wild rice, corn, turkey & chopped mushrooms together in a small casserole or baking dish.

In a small saucepan, melt the butter over medium heat. Stir in the flour. Cook while stirring for 1 minute. Whisk in 3/4 cups of the soaking liquid 1/4 cup at a time, try to leave any sediment behind. Whisk in the cream, sherry, thyme, salt & a few grinds of pepper. Stir until hot & slightly thickened. Add the cheese & stir until melted. Taste for seasoning & adjust as needed.

Pour the sauce over the rice & turkey mixture. Stir to coat everything. Top with a sprinkling on panko & then dot with little pieces of butter.

Bake for 30 minutes until hot & bubbly.

Makes 2 - 3 servings

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