Turkey and Wild Rice Casserole

This turkey casserole is just about everything a casserole should be - homey, comforting and delicious. it's also a great way to use up leftover turkey after the holidays. This is good enough though that you may want to roast a turkey just for this casserole.

This one is also fairly forgiving - feel free to change the seasonings as you like. If you have leftover poultry seasoning that's a good one to use up in this dish. I just happen to adore fresh thyme, and I love the combination of fresh thyme with mushrooms. Fresh thyme is also gorgeous with turkey, so that's a win-win. Fresh sage is also awesome if you have that instead - or in addition!

You can use the turkey broth that can be made from the carcass after the turkey is roasted as well - that's a tremendous flavor booster. You can also add a little cheese over the top if you like. Try Swiss, cheddar or Monterrey Jack. I've begun skipping cheese is many of our dishes - half because I'm lazy, and half to cut the calories. But this is YOUR food - customize as you like!

You can also swap out for two cups regular rice and a couple tablespoons of regular wild rice. I've realized recently though that I can't find plain wild rice in the grocery stores where I live anymore. If you don't have a source for plain wild rice, you can use the packaged wild rice mixes, and simply skip the flavor packets from those. The flavor is better with the regular kind though. And this recipe is easily doubled to feed a crowd - I usually do exactly that.

Finally - this is super easy to make ahead. Assemble all the ingredients and pop it in the fridge. Bake it off when you're ready!

Turkey and Rice Casserole Recipe - Ingredients

• 3 1/2 cups chicken or turkey broth
• 2 boxes long grain and wild rice mix
• 8 ounces sliced fresh mushrooms
• 1 small onion, finely chopped
• 1 small carrot, grated
• 1 small stalk celery, finely chopped
• 1 tablespoon olive or vegetable oil
• 2 cups cubed cooked turkey
• 1 tsp salt
• 1 tsp pepper,
• 4 sprigs fresh thyme

Turkey and Rice Casserole Recipe - Ingredients

1. Preheat oven to 350F°. Butter a 9x13 inch casserole dish.
2. In a large skillet over medium heat, heat 2 tablespoons olive oil. Saute onion, celery, garlic, fresh thyme. and mushrooms for about 10 minutes, or until vegetables are tender.
3. Add long grain and wild rice mix. Season with salt and pepper. Add wine and turkey broth and bring up to a boil.
4. Transfer mixture to a large casserole dish. Cook in 350F° oven for approximately 45 minutes or until liquid is mostly absorbed and rice is tender.
5. Sprinkle with fresh thyme and serve.

See how easy that is?