Turkey and wild rice bake with dried cherries and pecans from Cover & Bake: Casseroles, Pot Roasts, Skillet Dinners, and Slow Cooker Favorites by Cook's Illustrated Magazine

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Notes about this recipe

  • Eat Your Books

    Can substitute dried cranberries for dried cherries.

  • aeader on October 23, 2022

    This was a bit time consuming to prepare, but it was delicious and makes a lot. I didn't have boil-in-bag rice so cooked 1c white rice separately from the wild rice. I sliced a 2lb boneless turkey breast as the recipe suggested in lieu of cutlets. I found that the sauce didn't thicken much even after 15 minutes at a strong simmer. I added it all anyway, fearing the rice would be soggy but it came out perfect. I baked in a 9x13 pyrex pan and it was filled to the very top with the sauce/rice mixture but luckily sauce didn't bubble over. Salt is added at multiple steps in this recipe, but I still found it a little undersalted at the end, so would probably salt the rice mixture more heavily next time. I would definitely make this again.

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