Turkey Barron Skillet

1 cup sour cream
2 tbsp soy sauce
1 tsp each: salt and ground black pepper
1 can (4 oz) sliced mushrooms, drained
½ cup each, chopped: celery and onion
¼ cup butter
1 lb turkey breast, cooked and shredded
3 cups cooked wild rice
¼ cup sliced almonds, divided
fresh parsley, garnish

In large bowl, whisk sour cream, soy sauce, salt, and pepper; set aside. In large skillet, sauté mushrooms, celery, and onion in butter. Stir in turkey, wild rice, 2 tbsp almonds, and sour cream mixture; heat through. Garnish with remaining almonds and parsley.

Baking option: Place in lightly greased 3-qt casserole; bake 1 hour at 350°F. Stir several times during baking; add water if necessary.

Recipe compliments of the Minnesota Cultivated Wild Rice Council