Thursday, 3 November 2011

Sausage and Smoked Turkey Casserole

This is a favorite childhood recipe that I recently had my Dad send me.  It is best made with leftover smoked turkey, but thanksgiving leftovers would probably do just fine.  Maybe add a dash of liquid smoke to make up for it.

Sausage and Smoked Turkey Casserole
(originally called "Turkey Jambalaya", although it bears no resemblance to any type of jambalaya - no tomatoes!!)

2 lbs Jimmy Dean Hot Sausage (or regular for less heat)
2 large onions, chopped
2 6oz pkgs. Long Grain & Wild Rice Mix (Like Uncle Ben's)
1 lb. fresh sliced mushrooms
2T butter
4C chopped, cooked, smoked turey (about 1.5 lbs)
2 2.5oz cans sliced black olives
2 8oz cans artichoke hearts, sliced (optional, but tasty!)
sliced green onions for garnish

Heat oven to 350

Brown sausage and onions until sausage is fully cooked.  Drain.  Add wild rice along with seasoning packets.  Add package-reccomended amount of water for 2 boxes.  Turn to a low simmer and cover, cooking until water is absorbed.

Meanwhile in a skillet, sautee mushrooms in butter.  Drain any extra liquid.  When rice is cooked add mushrooms and all remaining ingredients (except green onions)  Spray a 9x13 casserole dish with spray oil, spread casserole in dish and garnish with sliced green onions. (I cant remember how full the casserole is - you may need a 10x15 dish, or a few smaller ones...)

Bake for 30 minutes or until crispy on top and heated through.  Serve with Tabasco for those who are more heat tolerant!!

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