Web Extra: Turkey, Basmati and Wild Rice Casserole Recipe

Nov. 28, 2008 — -- Thanksgiving may be a memory, but the leftovers are very real. Emeril Lagasse shows you how to repurpose your turkey and trimmings. Check out his recipes below and for more meal ideas check out the "GMA" recipe index.

3 cups cooked white rice, such as basmati

1 ½ cups cooked wild rice

1 cup coarsely chopped toasted pecans or toasted slivered almonds

¼ cup finely chopped dried fruits, such as dried apricots, cranberries and/or currants

6 tablespoons butter, plus more for greasing pan

6 tablespoons flour

3 cups milk (or combination of milk and chicken broth)

1 teaspoon salt, plus more to taste

½ teaspoon freshly ground black pepper, plus more to taste

½ teaspoon Emeril's Original Essence

3 egg yolks, slightly beaten

2 cups shredded roast turkey breast

1 cup grated Gruyere cheese

¼ cup grated cheddar cheese

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, ½ teaspoon of pepper, and ½ teaspoon of Essence.

Preheat the oven to 350 degrees Fahrenheit. Grease a 9-by-13-inch casserole lightly with butter. Spread half 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 and bubbly and heated through, 40 to 45 minutes.

Yield: 6 to 8 servings
Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Omnimedia, Inc

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