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As the leaves begin to change colors and the air takes on a crisp chill, my kitchen transforms into a sanctuary of warmth and comfort. This magical time of year always awakens a deep craving for hearty meals that feel like a warm hug. Among the many dishes I cherish in my autumn repertoire, one stands out as a true favorite: Savory Turkey and Wild Rice Pilaf. This delightful recipe not only combines nutritious ingredients but also carries with it the essence of family gatherings and treasured moments shared around the dinner table.

Savory Turkey and Wild Rice Pilaf

Explore the comforting flavors of autumn with Savory Turkey and Wild Rice Pilaf. This delightful dish combines earthy wild rice, savory ground turkey, crunchy almonds, and vibrant vegetables for a nourishing meal that feels like a warm hug. Perfect for family gatherings or cozy nights in, it captures the essence of shared moments around the dinner table. Follow simple steps to create a dish that will tantalize your taste buds and bring everyone together.
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Ingredients
  

1 cup wild rice, rinsed and drained

2 cups low-sodium chicken broth

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 pound ground turkey

1 teaspoon dried thyme

1 teaspoon dried sage

1 teaspoon smoked paprika

1 cup carrots, diced

1 cup celery, diced

1/2 cup dried cranberries

1/2 cup slivered almonds (or walnuts)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a medium saucepan, combine the wild rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until the rice is cooked and tender. Fluff with a fork and set aside.

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

      Add the ground turkey to the skillet. Cook until browned and fully cooked, breaking it apart with a spoon, about 5-7 minutes.

        Stir in the dried thyme, sage, and smoked paprika. Season with salt and pepper to taste.

          Add the diced carrots and celery to the turkey mixture. Cook for an additional 5-6 minutes, stirring occasionally, until the vegetables are tender.

            Introduce the cooked wild rice into the skillet, mixing well to combine all ingredients. Add the dried cranberries and slivered almonds, stirring until heated through.

              Taste and adjust seasoning if necessary. Remove from heat.

                Serve warm, garnished with freshly chopped parsley.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4