Ingredients Jump to Instructions ↓

  1. 3 cups cooked white rice, such as basmati

  2. 1 1/2 cups cooked wild rice

  3. 1 cup coarsely chopped toasted pecans or toasted slivered almonds

  4. 1/4 cup finely chopped dried fruits, such as dried apricots, cranberries and/or currants

  5. 1 teaspoon salt, plus more for seasoning

  6. 1/2 teaspoon freshly ground black pepper, plus more for seasoning

  7. 6 tablespoons butter , plus more for greasing pan

  8. 6 tablespoons all-purpose flour

  9. 3 cups milk (or combination milk and chicken broth )

  10. 3 egg yolks, slightly beaten

  11. 1/2 teaspoon Essence, recipe follows

  12. 2 cups shredded roast turkey breast

  13. 1 cup grated Gruyere

  14. 1/4 cup grated Cheddar

  15. 2 1/2 tablespoons paprika

  16. 2 tablespoons salt

  17. 2 tablespoons garlic powder

  18. 1 tablespoon black pepper

  19. 1 tablespoon onion powder

  20. 1 tablespoon cayenne pepper

  21. 1 tablespoon dried oregano

  22. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the white rice, wild rice, pecans and dried fruits and season to taste with salt and pepper. Set aside. In a medium saucepan melt 6 tablespoons of the butter and whisk in the flour. Cook, stirring, for 2 minutes - do not allow the flour to color. Add the milk in a slow but steady stream, whisking constantly, until completely incorporated. Cook until thickened, 4 to 6 minutes. Whisk in the egg yolks and season with the salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of Essence. Preheat the oven to 350 degrees F. Grease a 9 by 13-inch casserole lightly with butter. Spread 1/2 of the rice mixture over the bottom of the casserole , top with half of the turkey, then spoon half of the sauce over the top. Top with the remaining rice mixture, then with the remaining turkey , and then spoon the remaining sauce over the top. Sprinkle with the Gruyere and Cheddar cheeses and bake, uncovered, until golden brown, bubbly and heated through, 40 to 45 minutes. Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993.


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