Gourmet Monday

We are very sorry this is so late to post. I spent the night away and didn't get back as soon as I would of liked to. I am sure you will not be disappointed. This was a request from one of my best friends who was in my Bonco group years ago when she heard I had a blog she asked if I would post this. If you decide to make this lovely turbon please plan on it taking you a couple of hours. Mr Baklava man helped with the lining of the pan since he has used the filo allot more than I. This would be lovely to serve for book club or bridge club ( men really enjoy this also). I do not dare guess what the calories would be. It's for company not your every night dinner.



Chicken and Wild Rice Turbon

31/2 to 4 cups cooked chicken diced
2 cups wild rice, cooked
1 cup Swiss cheese, grated
1/2 cup blanched almonds
1/4 cup chopped fresh parsley
3 tablespoons butter
1 cup celery, chopped
1cup onion chopped
2 cloves garlic, pressed or minced
1 cup fresh mushrooms chopped
1 cup dairy sour cream
4 eggs
1 teaspoon tarragon
1 teaspoon salt
1/8 teaspoon pepper
1 package filo leaves
1 pound butter, melted
1/2 cups bread crumbs
1/2 Parmesan cheese, grated
1/4 teaspoon dry mustard
2 tablespoons fresh parsley finely chopped

Combine chicken , wild rice, Swiss cheese, olives, blanched almonds and parsley in large bowl.
In medium pan, melt 3 tablespoons of butter and saute celery, onion, garlic and mushrooms. When onion are transparent, pour vegetables in chicken mixture.
Combine sour cream, eggs, tarragon and salt and stir into chicken mixture. Set aside.
Cut filo in half lengthwise, and keep covered with lightly damp dis towel.
Combine bread crumbs with cheese and dry mustard and set aside.
Brush a filo strip with butter and begin to line a buttered 3 quart mold (bundt pan size) pressing filo into mold. Rotate buttered strips around mold to cover and after each layer, sprinkle a light layer of crumb mix. Use two-thirds of filo for pan lining then carefully fill with chicken mixture, Top with remaining buttered strips Bake at 350 degrees for 1 hour or until golden brown. Unmold 10 minutes after removing from oven. Brush with melted butter and sprinkle with 2 tablespoons chopped parsley.
Makes 8 to 10 large servings.
Note cooked brown rice may be used for part of wild rice if desired.