turkey, basmati and wild rice casserole

This recipe is an Emeril recipe. It is time consuming but excellent.


3 cups cooked basmati rice

1.5 cups wild rice

1 cup coarsely chopped toasted pecans or toasted slivered almonds

1/4 cup finely chopped dried cranberries

1 teaspoon salt

1/2 teaspoon freshly ground pepper

6 tablespoons butter, plus more for greasing pan

6 tablespoons flour

3 cups milk (or combination milk and chicken broth)

3 egg yolks slightly beaten

1/2 teaspoon seasoning (recipe to follow)

2 cups shredded roast turkey breast

1 cup gruyere cheese

1/4 cup grated cheddar cheese

  • In small bowl, combine all rice, pecans and cranberries. Season to taste with salt and pepper. Set aside.
  • In a medium sauce pan melt 6 tablespoons butter and whisk in 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 salt, pepper and 1/2 teaspoon of seasoning.
  • Preheat oven to 350 degrees. Grease a 9 x 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, spoon half the sauce over top. Top with the remaining rice mixture, turkey and spoon the remaining sauce over the top.
  • Sprinkle with cheeses and bake until golden brown, bubbly and heated through, 40-45 minutes.


2.5 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme