Turkey Stroganoff

In separate saucepans, cook wild rice 40 minutes and white rice 12 minutes in boiling water. Rinse, cool, and combine. Hold refrigerated until ready to use.

Preheat oven to 400 degrees Fahrenheit. In a large saucepot, melt butter. Add onions and mushrooms and saute until onions are translucent and most of the moisture cooks out of the mushrooms. Add garlic and red peppers and saute 2 minutes. Add stock to saucepot and blend.

Blend flour and cornstarch in a bowl and whisk with just enough water to form a smooth mixture. Stir mixture into saucepot and bring to a boil. Reduce heat and simmer 8-10 minutes, until thick and smooth.

Add turkey and heat through.

Remove pan from heat and stir in sour cream and Dijon mustard. Season to taste with salt and pepper. Place rice mixture in the bottom of a 2-inch-deep hotel pan. Pour hot turkey sauce mixture over the rice, distributing evenly.

Top with bread crumbs and walnuts. Bake uncovered for 45 minutes to 1 hour in a 400 degree Fahrenheit oven or until top is browned and pan is thoroughly heated. Hold warm (above 140 degrees Fahrenheit) until serving time. Serve 10 ounce portions.