10-oz. container refrigerated Alfredo sauce
1/2 cup milk
2 1/2 cups wild rice, cooked per package instructions
2 cups cooked chicken, cubed
1 cup frozen peas
1/3 cup roasted red sweet peppers, chopped
1 Tbs. fresh basil
1 cup soft bread crumbs
1 Tbs. melted butter
Preheat oven to 350 degrees. Combine Alfredo sauce and milk in a bowl, then stir in rice, chicken, peppers, peas, and basil. Transfer to 1 1/2-quart baking dish. Cover and bake for 30 minutes, then uncover and stir. Combine bread crumbs and melted butter and sprinkle on top of casserole. Bake, uncovered, for another 25 minutes or until heated through and golden.
1/4 cup butter or margarine
2 cups chopped onions
3 cloves garlic, finely chopped
1 1/2 cups uncooked wild rice
3 Tbsp. chopped fresh thyme leaves
5 to 6 cups chicken broth
1 1/2 cups uncooked long-grain brown rice
2 cups chopped celery (about 4 medium stalks)
2 cups shredded carrots (about 3 medium)
6 slices bacon, cooked and crumbled
1 tsp. salt
1/2 tsp pepper
In 4 quart pan, melt butter over medium heat. Add onions and garlic; cook for 5 minutes, stirring occasionally. Stir in wild rice, thyme and 5 cups of the broth and bring to a boil, stirring occasionally. Reduce heat to low. Cover and simmer for 10 minutes.
Stir in brown rice and celery. Cover and continue to simmer 40 to 50 minutes longer or until rice is tender and liquid is absorbed. Add more broth, if necessary to prevent scorching.
Stir in carrots, bacon 1 tsp. salt and 1/2 tsp. pepper. Remove from heat. Cover and let stand 10 minutes. Uncover; cool 30 minutes before stuffing turkey. (Stuff turkey just before roasting.)
Put any extra stuffing in a greased casserole dish and keep in refrigerator until time to heat up. This casserole can be baked uncovered in a 375 degree oven for 15 to 20 minutes or until heated through.