This turkey rice casserole is the perfect way to use up your leftover Thanksgiving and Christmas turkey. This dish only takes 15 minutes to put together and is creamy, hearty and filling. This dish is a real crowd pleaser and easy to make.
If you are wondering what to do with that left over turkey from Thanksgiving or Christmas, then I have the perfect post holiday recipe for you! This turkey rice casserole is deliciously comforting and so easy to whip up – perfect after spending days in the kitchen!
How to Make This Turkey Rice Casserole Recipe
FOR THE TURKEY RICE CASSEROLE:
Heat a large nonstick skillet, over medium heat and add the oil and butter. Add the onion and carrots and cook about 6 minutes or until the carrots have softened and are lightly browned.
Add garlic and cook another 30 seconds, until bloomed and fragrant.
Add rice and cook, stir until coated.
Add water, chicken stock, cream, ¼ teaspoon salt, ¼ teaspoon ground black pepper. Bring the rice mixture to a simmer and turn heat to low.
Cover and cook, stirring often, for 20-25 minutes or until most of the liquid is absorbed. The rice should be just tender.
Add the turkey, water chestnuts, Parmesan cheese, lemon juice, Worcestershire Sauce, tarragon and peas. Cook uncovered, stirring often, for 2 minutes.
Pour the turkey/rice mixture into the prepared casserole dish, sprinkle with the cracker topping and bake at 375°F until bubbly and the top is golden brown, about 20-25 minutes.
Transfer to a cooling rack and cool 5-10 minutes before serving.
What does turkey rice casserole taste like?
There are a few key ingredients in this comforting dish that make it vibrant and full of flavor:
- Heavy cream
- Lemon
- Parmesan
- Tarragon
- Ritz crackers
These ingredients create a rich and decadent dish, but at the same time it has a fresh and light flavor to it.
Can you make turkey rice casserole ahead of time?
You can make this dish a day ahead, just keep it covered in the fridge and reheat in the oven before serving. The leftovers, if I do say so myself, taste amazing the next day for a lunch.
What do you serve with this dish?
You really can’t go wrong with serving this casserole by itself, it has a good amount of veggies in it so it’s a well balanced meal. You can easily serve it up with a veggie side though if you like – here some recipes for inspiration:
Top tips for making this turkey rice casserole recipe
- Be sure to grease your casserole dish for easy removal.
- Use an unsalted or low sodium stock.
- Bake in a pre-heated oven for the best results.
- Let it sit for a few minutes before serving.
- Store any leftovers covered in the fridge and gently reheat the next day.
Be sure to check out these other easy casserole recipes
Prep Time: 15 minutes
Cook Time: 50 minutes
Rest: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 4 people
Calories: 775kcal
This turkey rice casserole is the perfect way to use up your leftover Thanksgiving and Christmas turkey. This dish only takes 15 minutes to put together and is creamy, hearty and filling. This dish is a real crowd pleaser and easy to make.
For the Topping:
- 14 Ritz crackers about ½ cup
- 1 slice hearty sandwich bread about ¼ cup
- 3 tablespoons melted unsalted butter
For the Turkey Rice Casserole:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion diced
- 2 medium carrots peeled and thinly sliced
- 2 garlic cloves minced
- 1 cup long-grain white rice uncooked
- 1 cup water
- 2½ cups unsalted chicken or turkey stock
- 1 cup heavy cream
- ¼ teaspoon kosher salt
- ¼ freshly ground black pepper
- 2 cup cooked turkey shredded or cubed
- 8 ounces sliced water chestnuts drained (1 can)
- ¾ cup grated Parmesan cheese
- Juice of 1 lemon
- 1 teaspoon Worcestershire Sauce
- 1½ teaspoon dried tarragon leaves or 1 tablespoon (mincefresh
- 1½ cup frozen baby peas
For the Turkey Rice Casserole:
Heat a large nonstick skillet, over medium heat and add the oil and butter. Add the onion and carrots and cook about 6 minutes or until the carrots have softened and are lightly browned.
Add garlic and cook another 30 seconds, until bloomed and fragrant.
Add rice and cook, stir until coated.
Add water, chicken stock, cream, ¼ teaspoon salt, ¼ teaspoon ground black pepper. Bring the rice mixture to a simmer and turn heat to low.
Cover and cook, stirring often, for 20-25 minutes or until most of the liquid is absorbed. The rice should be just tender.
Add the turkey, water chestnuts, Parmesan cheese, lemon juice, Worcestershire Sauce, tarragon and peas. Cook uncovered, stirring often, for 2 minutes.
Pour the turkey/rice mixture into the prepared casserole dish, sprinkle with the cracker topping and bake at 375°F until bubbly and the top is golden brown, about 20-25 minutes.
Transfer to a cooling rack and cool 5-10 minutes before serving.
Enjoy!
Calories: 775kcal | Carbohydrates: 57g | Protein: 28g | Fat: 49g | Saturated Fat: 26g | Cholesterol: 164mg | Sodium: 722mg | Potassium: 522mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6510IU | Vitamin C: 5mg | Calcium: 325mg | Iron: 2mg
Did you make this recipe?
Use the tag #thecookierookie when posting a photo of your recipe, and make sure to follow The Cookie Rookie on Instagram!
Meet The Author: Becky Hardin
Becky woke up on her 30th birthday and realized she didn’t know how to cook, ANYTHING! She started The Cookie Rookie as a way to document her journey to learn how to cook, one recipe at a time! The Cookie Rookie is a place to find easy recipes that anyone can make, and everyone will love!
