Turkey & Wild Rice Casserole

6c water
Salt to taste
3c uncooked wild rice blend
2 bay leaves
3 tblsp olive oil, divided
1/2c chopped onions
2 tblsp wheat flour (or gf flour)
1 1/2c chicken broth, hot
Ground nutmeg to taste
Pepper to taste
2/3 lb yellow squash, grated (with skin & seeds)
1/2 lb cooked turkey, shredded
1/2c dried cranberries
1/2c finely chopped walnuts
2 tblsp chopped mixed herbs (such as sage, thyme, rosemary or oregano)

Preheat oven to 400°F. Lightly oil a 9- x 13-inch casserole dish; set aside.

Bring 6 cups salted water to a boil in a medium pot. Add rice and bay leaves and stir briefly; bring to a boil. Reduce heat to medium low, cover and simmer, stirring occasionally, until liquid is absorbed and rice is cooked through, about 40 minutes. Remove and discard bay leaves; fluff rice with a fork.

Meanwhile, heat 2 tablespoons of the oil in a small saucepan over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, 4 to 5 minutes. Stir in flour and cook, stirring constantly, for 2 minutes more. Whisk in broth and bring to a boil. Reduce heat to medium low and simmer, stirring occasionally, until thickened, about 20 minutes. Season with nutmeg, salt and pepper; set sauce aside.

Heat remaining olive oil in a large skillet over medium high heat. Add squash, salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes; transfer to a large bowl. Add reserved cooked rice, sauce and squash and toss to combine. Add turkey, cranberries, walnuts, herbs, salt and pepper and toss again, just until combined. Transfer rice mixture to prepared dish and bake until hot throughout and just golden brown on top, 20 to 30 minutes.

Maple Pecan Sweet Potatoes

Maple Pecan Sweet Potatoes

3 sweet potatoes, peeled & chopped
2 tblsp butter
2 tblsp maple syrup
1/2 tsp pumpkin pie spice
salt & pepper to taste
chopped pecans

Preheat oven to 425F degrees.

Mist a baking sheet with olive oil spray and spread out the chopped sweet potatoes.  Roast in the oven for 20 minutes or until tender.

Place the roasted sweet potatoes in a medium bowl, add butter, maple syrup and pumpkin pie spice.  Using a fork, mash the sweet potatoes and incorporate the other ingredients.  Season to taste with salt and pepper.  Sprinkle with chopped pecans and drizzle with additional maple syrup if desired.

Wild Rice Pecan Casserole

Wild Rice Pecan Casserole

1-1/2c chicken broth (can substitute vegetable broth to make vegetarian/vegan)
2 tblsp cornstarch
1 tblsp olive oil
1/3c celery, chopped
1/3c onion, chopped
1/2c sliced mushrooms
1-1/2c cooked wild rice
1-1/2c cooked brown rice
1/2c pecans, chopped

Preheat oven to 350F degrees.  In a small saucepan, stir together cool chicken broth & cornstarch until well blended.  Bring mixture to a boil, stirring constantly.  Boil for 1 minute.

In another small saucepan heat olive oil, add celery, onion.  Saute until soft.  Add mushrooms and cook until tender.  In a large bowl, mix cooked vegetables with the cooked wild & brown rice.  Add chicken broth mixture, stir to combine.  Transfer to a casserole dish, misted with olive oil spray.  Top rice mixture with pecans.  COver and bake 30 minutes or until bubbling.