Turkey Rice Casserole (Leftover Turkey Idea)

Turkey Rice Casserole (Leftover Turkey Idea)

from thecookierookie.com
80 min
4 servings

This turkey rice casserole is the perfect way to use up your leftover turkey after Thanksgiving or Christmas. This dish is easy to put together and it's creamy, hearty, and filling.

Ingredients

  • 14 Ritz crackers (about ½ cup)
  • 1 slice hearty sandwich bread (about ¼ cup)
  • 3 tablespoons melted unsalted butter
  • 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

Directions

  1. 1

    Heat oven to 375°F and adjust oven rack to middle position. Spray an 8x8-inch casserole dish with nonstick cooking spray.

  2. 2

    Place the crackers and bread in a food processor fitted with the metal blade. Pulse until fine crumbs. Place the crumbs in a small bowl and add the melted butter. Mix well and set aside.

  3. 3

    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.