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Wild Turkey and Rice Casserole Recipe

6 cups
3 cans
3 cups
1 – 4 ounce can
12 ounces
1 – 2 1/2 ounce can
1 – 2 ounce jar
1/4 – 1/2 cup
1/2 teaspoon
1 teaspoon
1 teaspoon
1/2 teaspoon
1 teaspoon
1 cup
cooked white rice
cream of mushroom soup
cooked wild turkey, diced
mushrooms, sliced
Swiss cheese, shredded
sliced black olives, drained
pimentos, chopped
celery, chopped
black pepper, ground
poultry seasoning
onion powder

Oven Temp: 350°
Recipe Cooking Time: 30 minutes
Pan Type: 9" x 13" pan

Wild Turkey Casserole Directions

Preheat Oven.

Mix the soup, wild turkey, mushrooms, olives, pimentos, celery, pepper, salt, milk and other spices together in a mixing bowl.
Stir in the cheese and rice.
Pour the entire wild turkey casserole recipe into a casserole dish and place into the oven to bake.
Let stand for 10 minutes and cool a bit before serving.

Recipe Note: I cooked the wild turkey the day before in my 6 quart crock pot.
I then de-boned the wild turkey and placed it in the refrigerator for making this wild recipe.

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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