Wild Rice Turkey Supreme

2 lb ground turkey
1/2 cup butter
1 can (8 oz) mushrooms, drained
1 cup chopped onions
1/2 cup chopped celery
1/2 cup shredded carrots
2 cups sour cream
1/4 cup soy sauce
1 tsp salt
1/4 tsp pepper
6 cups cooked wild rice (approximate 1-1/2 - 2 cups uncooked)
1/2 cup slivered almonds
Parsley sprigs, optional

Preheat oven to 350°F. Grease 3-quart casserole. Set aside.
Brown turkey in large skillet; remove from skillet and set aside. Melt butter in same skillet. Add mushrooms, onions, celery and carrots to skillet; cook and stir 5 to 10 minutes or until crisp-tender. Combine sour cream, soy sauce, salt and pepper. Add wild rice, turkey, mushroom mixture and almonds. Toss slightly. Place mixture in prepared casserole. Bake 1 hour or until lightly browned, stirring several times during baking and adding more water, if needed. Season to taste. Garnish with parsley.

Recipe compliments of the Minnesota Cultivated Wild Rice Council