This leftover turkey and rice casserole is a saving grace for all moms who don’t know what to do with their leftover turkey. It’s always nice to find a recipe that will allow you to make another dish that everyone will love out of those leftover dinners that are stuck in the fridge. This is a sure win recipe!
Our friend over at Toot Sweet 4 Two has this to say about the recipe:
“A delicious way to use leftover turkey, plus a special ingredient!”
It’s actually the special ingredient that adds the delicious twist in this recipe. So I really hope you will try this secret ingredient instead of using the usual bacon bits as toppings. But whichever you prefer, this dish is overall great!
Ingredients
- Pam Non-stick cooking spray
- 2 tablespoons Kerrygold butter
- 1 small yellow onion, peeled and chopped
- 16 ounce package of favorite rice blend (Grain and Pasta Medley from World Market with long grain and wild rice, split peas, orzo, couscous and quinoa)
- ⅓ teaspoon Morton salt
- ½ teaspoon McCormick ground black pepper
- 3 cups leftover shredded or chopped turkey (about a ½-inch dice)
- 16 ounce package of Green Giant frozen mixed vegetable (corn, peas, carrots, green beans)
- 3 cups water
- 1 cup Borden whole milk
- 3 cups Sargento shredded cheddar cheese
- 1 cup crispy turkey skin, chopped
Instructions
To prepare the crispy turkey skin:
- Preheat oven to 350 degrees F.
- Line a baking sheet with aluminum foil.
- Place leftover pieces of turkey skin on prepared baking sheet and bake in preheated oven until crispy (about 10 minutes).
- Remove from oven and sprinkle with salt.
- Transfer from baking sheet to chopping board and chop into small pieces; set aside.
To make the casserole:
- Preheat oven to 350 degrees F.
- Spray a 9″ by 13″ baking dish with non-stick cooking spray and set aside.
- Add butter to a non-stick skillet and turn stovetop to medium heat.
- Next, add onions and saute until translucent (about 5 minutes), stirring frequently.
- Then, add rice mixture, salt and pepper and saute about 5 minutes more.
- Pour into 9″ x 13″ baking pan and spread around.
- Add turkey meat, distributing evenly around baking pan.
- Sprinkle with frozen vegetables, distributing evenly.
- Pour milk and water over all.
- Cover with aluminum foil and place in preheated oven.
- Bake 45 minutes; remove from oven and carefully remove foil.
- Sprinkle with cheese, then sprinkle with crispy turkey skin.
- Return to oven and bake, uncovered, approximately 10 to 15 minutes more until cheese is melted and casserole is bubbly.
- Serve.
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Quick Tip: If you don’t want to use turkey skin for the toppings, you can use bacon.
Thanks again to Toot Sweet 4 Two for this amazing recipe.
