I love having leftover turkey to use in recipes. One way I will use our leftover turkey from Thanksgiving dinner is to make this Turkey and Rice Casserole recipe.
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You can only eat so many turkey sandwiches before you get tired of leftover turkey and crave something else. Instead of just leaving the Thanksgiving leftovers in the refrigerator, I plan meals to use them in recipes over the next 2 – 4 days. One of the benefits of leftovers is that they have already been cooked, so some of the prep is already done.
This Turkey Rice Bake is flexible. If you don’t have broccoli or carrots, then substitute whatever vegetables you have on hand. You can even substitute frozen vegetables if you wish.
Turkey and Rice Casserole Recipe
This turkey and rice casserole is made with leftover turkey, cooked rice, broccoli and carrots.
Ingredients:
- 2 1/2 cups cooked rice
- 2 cups leftover turkey cubed
- 1 1/2 cups broccoli florets
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup carrots, grated
- 2 cloves garlic, minced
- 3/4 cup turkey stock or chicken broth
- 3/4 cup milk
- 2 tablespoons cornstarch
- 1 teaspoon dry mustard
- 2 teaspoons dried parsley
- 1/4 teaspoon pepper
- 2 cups mozzarella cheese
Directions:
1. Grease a 12 x 9 casserole dish. Preheat the oven to 350 F.
2. Add the rice, turkey, broccoli, onions, celery, carrots, and garlic to the casserole dish. Toss to combine.
3. 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.
4. Pour the sauce over the casserole and stir until thoroughly combined.
5. Sprinkle the cheese over the the top of the casserole.
6. Bake at 350 degrees for 30 minutes or until the liquid has been cooked off.
7. Let it set for 5 minutes before serving. Optional: Sprinkle dried parsley over the top.
Printable Recipe for Turkey and Rice Casserole
Turkey and Rice Casserole Recipe with Vegetables
Ingredients
- 2 1/2 cups cooked rice
- 2 cups leftover turkey cubed
- 1 1/2 cups broccoli florets
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup carrots coarsely grated
- 2 cloves garlic minced
- 3/4 cup turkey stock or chicken broth
- 3/4 cup milk
- 2 tablespoons cornstarch
- 1 teaspoon dry mustard
- 2 teaspoons dried parsley
- 1/4 teaspoon pepper
- 2 cups mozzarella cheese
Instructions
- 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.
Nutrition
More Leftover Turkey Recipes:
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April@The 21st Century Housewife says
Alea, I love how you use up your turkey leftovers! All the recipes sound so delicious, especially this one. Although I live in England and they don't celebrate Thanksgiving here, and I celebrate the Canadian one in October because I was born in Canada, I'm cooking a proper Thanksgiving dinner tomorrow and we are celebrating. I've got a 20 pound turkey to cook and there are only a few of us, so I will definitely have leftovers to try your recipes with 🙂 Happy Thanksgiving!