Wild Rice and Turkey Loaf Sandwiches



2 tbsp unsalted butter

1 c chopped onion

1 c chopped celery

1 c uncooked wild rice, rinsed and drained

14-oz TURKEY BROTH or chicken broth

1/4 c cold water

3 Large eggs, beaten

1 c (4-oz) shredded Monterey Jack cheese

4-oz jarred oil-packed dried tomatoes, drained well and chopped fine

1 tsp dried rosemary, crushed

1/2 tsp chopped fresh garlic

1/2 tsp ground black pepper


20 Slices firm-textured white or whole wheat bread

1/2 c mayonnaise

1 c roasted red pepper strips, well drained

As needed variety of pickles and chips


In a large skillet, melt butter over medium heat. Add onion and celery, cook about 10 minutes or until vegetables are tender, stirring occasionally.

Add wild rice. Cook and stir for 3 minutes more. Carefully add broth and water. Bring to boiling and reduce heat. Simmer, covered, about 40 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Let stand at room temperature about 30 minutes or until cooled.

In a large bowl, combine eggs, cheese, dried tomatoes, rosemary, garlic, salt and pepper. Stir in cooled wild rice mixture. Add ground turkey mixing well.

Lightly pat mixture into a 9x5x3 inch loaf pan (pan will be half full). Place loaf pan in a shallow baking pan.

Bake in a preheated 350 degree F oven for about 80 minutes and the internal temperature reaches 165 degrees F.

Cool on wire rack for 30 minutes. Remove loaf from pan. Wrap in a double thickness of plastic wrap, then a double thickness of foil. Seal packet well. Chill for at least 6 hours or up to 2 days maximum.

To serve, spread bread slices with mayonnaise. Cut loaf into 10 slices. Arrange turkey loaf slices on half of the bread slices. Add pepper strips. Cover with remaining bread, mayonnaise side down. Serve with pickles and chips

Nutrition Facts

Total Calories 590

Total Fat 32 g

Cholesterol 178 g

Sodium 869 mg

Total Carbohydrates 48 g

Dietary Fiber 3 g

Protein 29 g