TURKEY AND WILD RICE CASSEROLE

Ingredients

• 2 cups finely grated Havarti cheese, divided
• 1 cup panko
• 4 cups cooked long grain and wild rice mix or cooked wild rice
• 4 cups cubed cooked turkey
• 1 cup walnuts, toasted and chopped
• 1/2 cup chopped dried Mission figs
• 1/2 cup dried currants
• 1/4 cup salted butter
• 1 cup chopped celery
• 1 cup chopped onions
• 1 tbsp finely chopped garlic
• 1/4 cup all-purpose flour
• 4 cups milk (2%)
• 2 tsp dry mustard
• 1 tsp freshly ground pepper
• 1 tsp rosemary, crumbled
• 1 tsp sage, crumbled
• 1 tsp salt

Directions

1. Preheat oven to 375°F.
2. To prepare panko topping, combine 1 cup cheese and panko; set aside.
3. Combine cooked rice mix, turkey, walnuts, figs and currants in a large bowl; set aside.
4. Melt butter in a Dutch oven over medium heat. Add celery and onions; sauté until softened, about 5 - 6 minutes. Add garlic and sauté for 2 minutes. Add flour and stir to combine. Gradually add milk, cooking and stirring constantly until smooth. Bring to a simmer and cook, uncovered, stirring frequently, until thickened, about 10 minutes. Remove from heat.
5. Add remaining 1 cup cheese, mustard, pepper, rosemary, sage and salt, stirring until cheese is melted. Add turkey mixture and stir to combine.
6. Spoon mixture into a greased 9x13 inch baking dish. Sprinkle with panko topping.
7. Bake, uncovered, until mixture is bubbly and topping is golden brown, about 25 - 30 minutes. Let stand 10 minutes before serving.