Tonight I shared one of my recipes to use up leftover turkey at $5 Dinners: Curried Turkey Salad. It is just one of the ways that I will be using our leftover turkey after Thanksgiving. I will also use the leftover turkey in Tuscan Turkey Soup and use it make Turkey and Rice Soup, but my kids favorite way for me to use the leftover turkey is in Turkey Vegetable Rice Bake.
Turkey Vegetable Rice Bake is an odd mixture of ingredients, created on a whim, but some how it works. This casserole is very flexible, so if you don’t have squash, substitute another vegetable that your family enjoys.
- 2½ cups cooked rice
- 2 cups leftover turkey, cubed
- 1½ cups broccoli florets
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup carrots, coarsely grated
- 2 cloves garlic, minced
- ¾ cup turkey or chicken broth
- ¾ cup milk
- 2 tablespoons cornstarch
- 1 teaspoon dry mustard
- 2 teaspoons dried parsley
- ¼ teaspoon pepper
- 2 cups mozzarella cheese
- Grease a 13 x 9 casserole dish. Preheat the oven to 350.
- Add the rice, turkey, broccoli, onions, celery, carrots, and garlic to the casserole dish. Toss to combine.
- In a small pot, combine the broth, milk, cornstarch, mustard powder, parsley, and pepper. Bring to a boil. Lower the flame and let the sauce simmer until it thickens.
- Pour the sauce over the casserole and stir until thoroughly combined.
- Sprinkle the cheese over the the top of the casserole.
- Bake at 350 degrees for 30 minutes or until the liquid has been cooked off.
- Let it set for 5 minutes before serving.
How will you be using your leftover turkey? Need ideas? Here is a round up of Leftover Turkey Recipes.