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Turkey and Wild Rice Casserole

Updated on December 17, 2011

Turkey and Rice Casserole

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 holdidays. 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. 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 mix and match the cheeses to suit your tastes - or your leftovers! I've add the little bits of several cheeses before, including Havarti, Jack and cheddar, and they're all good. I like the Swiss, but all cheddar works great too. Customize as you like!

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.

Turkey and Rice Casserole


  • 2 1/4 cups chicken or turkey broth
  • 2 tablespoons uncooked wild rice
  • 1 cup uncooked long grain rice
  • 1 cup sliced fresh mushrooms
  • 1/2 cup fresh broccoli florets
  • 1 small onion, finely chopped
  • 1 small carrot, grated
  • 1 small stalk celery, finely chopped
  • 1 tablespoon olive or vegetable oil
  • 2-1/2 cups cubed cooked turkey
  • 1/2 (2 ounce) jar diced pimientos, drained
  • 1 tsp salt,
  • 1 tsp pepper,
  • 1 tsp rubbed sage
  • 1 tsp crushed rosemary
  • 1/2 tsp marjoram
  • 3 tablespoons all purpose flour
  • 1-1/2 cups milk
  • 2 tablespoons white wine
  • 1 cup shredded Swiss cheese
  • 1 cup shredded Cheddar cheese, divided

Turkey and Rice Casserole


  1. Preheat oven to 350F. Butter a 9x13 inch casserole dish.
  2. In a Dutch over bring broth to a boil. Add wild rice, cover and cook until tender, about 25 miutes. Add white rice, cover and simmer an additional 25 minutes or until tender.
  3. In a large skillet, saute the mushrooms, onion, broccoli, celery and carrot in butter until fragrant and onions are translucent - about ten minutes. Stir in pimientos, salt, pepper, rosemary, sage and marjoram. Stir in cubed turkey and rice. Taste and adjust for seasoning. Remove from heat.
  4. In a saucepan, whisk together the flour, milk and wine until very smooth and no lumps remain. Bring to a simmer and cook for a couple of minutes, whisking constantly, until thickened. Stir in all of the Swiss cheese and half the chedder and remove from heat. Add to turkey and rice.
  5. Transfer to a buttered 9x13 baking dish and top with remaining cheddar cheese.

Note - You may wish to mix the final casserole ingredients together in a VERY large mixing bowl instead of trying to do it in the skillet. There's a lot - and it's really too much for the skillet.


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