TURKEY AND WILD RICE CASSEROLE
This casserole is like having your turkey and rice stuffing in a single dish. It’s a great way to use up Thanksgiving or Christmas turkey leftovers.
Yield: Serves 8.
July 02, 2019
- 2 cups finely grated Havarti cheese, divided
- 1 cup panko
- 4 cups cooked long grain and wild rice mix or cooked wild rice
- 4 cups cubed cooked turkey
- 1 cup walnuts, toasted and chopped
- 1/2 cup chopped dried Mission figs
- 1/2 cup dried currants
- 1/4 cup salted butter
- 1 cup chopped celery
- 1 cup chopped onions
- 1 tbsp finely chopped garlic
- 1/4 cup all-purpose flour
- 4 cups milk (2%)
- 2 tsp dry mustard
- 1 tsp freshly ground pepper
- 1 tsp rosemary, crumbled
- 1 tsp sage, crumbled
- 1 tsp salt
- Preheat oven to 375°F.
- To prepare panko topping, combine 1 cup cheese and panko; set aside.
- Combine cooked rice mix, turkey, walnuts, figs and currants in a large bowl; set aside.
- Melt butter in a Dutch oven over medium heat. Add celery and onions; sauté until softened, about 5 - 6 minutes. Add garlic and sauté for 2 minutes. Add flour and stir to combine. Gradually add milk, cooking and stirring constantly until smooth. Bring to a simmer and cook, uncovered, stirring frequently, until thickened, about 10 minutes. Remove from heat.
- Add remaining 1 cup cheese, mustard, pepper, rosemary, sage and salt, stirring until cheese is melted. Add turkey mixture and stir to combine.
- Spoon mixture into a greased 9x13 inch baking dish. Sprinkle with panko topping.
- Bake, uncovered, until mixture is bubbly and topping is golden brown, about 25 - 30 minutes. Let stand 10 minutes before serving.
625 calories, 30.6 g fat, 39.1 g protein, 51.5 g carbohydrate, 5.2 g fibre, 626 mg sodium
To make 4 cups of cooked wild rice, combine about 1 1/3 cups wild rice and 5 1/2 cups water in a medium saucepan. Bring to a boil over medium heat. Reduce the heat, cover it and simmer until the rice is tender, about 45 – 50 minutes. Drain off any remaining water.
We used Lundberg Wild Blend Rice mix in this recipe.