Turkey with Wild Rice and Spinach Casserole1 medium onion, chopped 8 0z. sliced mushrooms 1/2 C butter 1/4 C flour
1 1/2 C chicken or turkey stock 1 1/2 C half and half 3 C cooked turkey, cut up 1 box Uncle Ben’s Original Wild Rice 8 oz. package chopped spinach, thawed and squeezed dried of as much water as possible 1/2 C slivered almonds
Preheat oven to 350° and lightly grease a 2 quart casserole dish.
Cook onions and mushrooms in butter over low heat, stirring frequently, until onions are transluscent but not browned. Gradually stir in flour until thickened and well blended. When it begins to bubble, stir in the stock and half and half. When blended, bring to a boil while stirring constantly. Once boiling, continue to stir for one minute.
Remove from heat and stir in spinach, wild rice and seasoning packet and turkey. Pour into prepared casserole and cover with aluminum foil. Bake for one hour. Remove aluminum foil, sprinkle evenly with almonds and bake for an additional 15 minutes. Remove from oven and cool slightly.