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Submitted By: Wendy L. Nickel |
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Wendy is a teacher and masterful home chef, and the Minnesota state casserole known as "hot dish" is one of her favorite recipes to experiment with. In this rendition, she combined a variety of uniquely Minnesotan ingredients-Worthington turkey, pine nuts from the state tree, and Northern Minnesota wild rice.
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A homey casserole known as a hotdish is a Minnesota staple. Here Wendy makes one that's a combination
of the state's top ingredients-wild rice from the north; turkey from Worthington, her husband's hometown;
and pine nuts, from the state tree.
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6 tablespoons (¾ stick) butter, divided
2 cups chopped celery
½ cup minced onion
½ cup sliced carrot
1 pound ground turkey
¼ pound mushrooms, sliced
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½ cup all purpose flour
3 cups chicken broth
½ teaspoon dried thyme, crumbled
2 cups cooked wild rice
Salt and freshly ground black pepper
¼ cup pine nuts
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8 servings |
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| Preheat oven to 350° F. Melt 2 tablespoons butter in
heavy large skillet over medium-high heat. Add
celery, onion, and carrot and sauté until tender,
about 5 minutes. Transfer vegetables to large bowl.
Melt 1 tablespoon butter in same skillet. Add turkey
and brown well, breaking up with wooden spoon,
about 5 minutes. Transfer to bowl with vegetables.
Melt 1 tablespoon butter in same skillet. Add
mushrooms and sauté until browned, about
5 minutes. Transfer to bowl with vegetables and turkey. Melt |
remaining 2 tablespoons butter in same
skillet. Sprinkle flour over butter and cook 1 minute,
stirring frequently. Add chicken broth and thyme to
skillet and boil until thickened, about 3 minutes.
Pour over vegetables and turkey in bowl. Stir in rice.
Season with salt and pepper. Spoon into 3-quart
casserole dish. Bake 30 minutes. Sprinkle with pine
nuts. Bake 15 minutes longer. Serve immediately. |
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Serve with dry rosé. |
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Celebrating 50 YEARS OF THE BUILT-IN OVEN
