Wednesday, December 17, 2008

Thanksgiving Casserole

2 medium onions, chopped
3 tbs butter
1/3 lb mushrooms, sliced
2 1/2 cups diced, cooked turkey
2 Farmer's sausages (about 2/3 lb), diced
2 cups bread stuffing
2 tbs chopped parsley
pinch thyme
kosher salt/fresh ground pepper to taste
2 tbs curry paste
1 cup rice
2 cups hot turkey or chicken stock
In a large skillet, melt 2 tbs of the butter over medium heat. Add onions and sauté until tender. Add mushrooms and sauté about another 2 minutes. Transfer to a large baking dish and combine with turkey, sausage, stuffing and seasonings.
In the same skillet, melt the remaining tbs butter. Lightly sauté the rice. Combine with other ingredients in casserole. Pour in hot stock. Cover tightly and bake at 375F until liquid is absorbed and rice is tender. Add more hot stock if necessary.

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