In a large sauté pan, heat olive oil over medium heat. Add onion, celery, mushrooms, salt, pepper, and marjoram. Cook for about 5 minutes. Add cooked, cubed turkey and bell pepper to cooked vegetables. Stir to combine.

In a separate medium sauté pan, add cream, flour, cheese, and garlic. Cook over medium-low heat, whisking until cheese melts, about 2 to 3 minutes. Add yoghurt, mix well, and remove from heat.

In a large mixing bowl, combine wild rice with turkey mixture. Add hot yoghurt sauce. Mix well. Pour mixture into a greased casserole dish and bake at 350°F for 30 minutes or until warmed through and bubbly around edges. Garnish with additional Swiss cheese on top and serve warm.

Makes 6 servings.