MINNESOTA TURKEY AND WILD RICE BAKE

MINNESOTA TURKEY AND WILD RICE BAKE

Nutrition Facts

Serving Size
1 CUP
Amount Per Serving
Calories 222
% Daily Value
Total Fat 6.3g
10%
Saturated Fat 2.4g
12%
Cholesterol 66mg
22%
Sodium 615mg
26%
Total Carbohydrate 13.9g
5%
Dietary Fiber 1.5g
6%
Protein 27g
54%
Vitamin A 8%
Vitamin C 4%
Calcium 8%
Iron 4%
Total Time

50 min.

Serving & Size

1 CUP

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Brimming with Midwest flair, this dish unites harvest vegetables with turkey in a creamy sauce. These flavors are complemented by the addition of seasoned wild rice and topped off with melted Cheddar Jack cheese.

Recipe Yields:

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Ingredients Weight Measure
Campbells® Condensed Cream of Celery Soup
200 oz.
cans
Swanson® Natural Goodness® Chicken Broth
99 oz.
cans
roasted turkey breast 300 oz.
frozen vegetable blend (broccoli, carrots, red peppers, onion, mushrooms, sugar snap peas) 4 lb. 21 1/2  cups
cooked wild rice 9 lb. 1 1/2  gallons
water cups
Cheddar and pepper Jack cheese blend 1.5 lb. 1 1/2  qt.
Instructions
1. Preheat convection oven to 325°F.

2. In large mixing bowl, combine turkey, vegetables and rice.
3. In separate large mixing bowl, blend soup, water and broth. Add turkey mixture.

4. Divide mixture among four 12 x 20 x 2-1/2 steam table pans. CCP: Cover and bake for 30 to 40 minutes or until internal temperature is 165°F. for 15 seconds.
5. Uncover and top each pan with 6 oz. cheese blend. Return to oven to melt cheese.

6. CCP: Hold at 140°F. or higher. Portion using a heaping No. 6 scoop (1-cup). Harvest vegetables include broccoli, carrots, mushrooms, red peppers and onions. The use of a conventional oven will increase cooking times. This recipe can utilize leftover roast chicken or turkey. For menu variation, substitute pork sausage to offer Minnesota Sausage and Wild Rice Bake.
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