Recipe from the Thermador Taste of America Cookbook
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.
Wendy L. Nickel
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
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
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.
Serve with dry rosé.