METHOD :
1- Preheat the oven to 350 degrees F.
2- Heat 1 tablespoon olive oil in a skillet over high heat.
3- Add the turkey, breaking it up with a wooden spoon and cooking until browned on all sides. Transfer the cooked turkey to a large mixing bowl with a slotted spoon, and set it aside.
4- Add the onion to the pan and cook, stirring occasionally, until soft, about 5 minutes. Season with salt and pepper.
5- Add the cabbage and cook until soft, about 10 to 15 minutes.
6- Transfer the cabbage mixture to the bowl with the turkey.
7- Add 1 tablespoon olive oil to the skillet, and add the sweet potat. Season with salt and brown on all sides.
8- Add the garlic and cook until fragrant, just 1 or 2 minutes.
9- Transfer to the bowl with the turkey, and add the wild rice to the skillet. Cook just to toast, about 1 minute, and transfer to the bowl.
10- Deglaze the skillet with a ladleful of broth, and pour over the ingredients in the bowl, stirring until well combined.
11- Whisk together the cream of mushroom soup and the remaining chicken broth in the skillet.
12- Transfer all of the ingredients in the bowl to a 9-by-13 casserole dish.
13- Pour the cream of chicken soup and chicken broth mixture over the ingredients in the casserole dish.
14- Cover with aluminum foil (or the dish's lid) and bake for 45 minutes, or until the rice is tender.
15- Remove the foil and bake for an additional 10 to 15 minutes, until the excess liquid has cooked off.
Did you love the recipe? Leave us a review in the comments!
Don't forget to share the article with your friend
0 Comments