Natalie's Turkey and Rice
2 turkey legs
1 cup wild rice, uncooked
1/2 cup craisins (dried cranberries)
1/4 cup apricots, chopped
1 can cream of mushroom soup
water
Heat oven to 350.
Place turkey legs in 9x13 casserole and season as desired (sage, garlic powder, pepper, etc). Cover and bake 30 mins.
After 30 mins, remove turkey legs from oven. Place turkey legs on plate. Pour turkey "juice" (broth) into measuring cup. Add water until you get 1 1/2 cups. Add cream of mushroom soup and mix.
Pour rice into casserole dish and poor soup/broth/water on top. Sprinkle craisins and apricot across rice. Top with turkey legs (flipping them so the other side of the drumstick is up).
Bake another 45 mins or until turkey legs are done. Remove cover for last 15 minutes to give drumsticks a pretty brown glow.
Makes 4 servings. Perfect for a Thanksgiving dinner for two and leftovers for the next day!
Calories: 290; Fat: 10.1g; Protein: 18.1 g; Carbs: 33.1 g
