Curried Turkey and Rice Casserole

Curried Turkey and Rice Casserole

Serves 4 to 6

This boldly flavored casserole is an excellent way to use leftover turkey, but you can also purchase precooked skinless turkey or chicken breast to enjoy it any time. If you'd like you can bake it in ramekins for individual servings.

  • Canola oil spray
  • 1/2 cup unseasoned brown and wild rice blend, cooked according to package directions and omitting salt or fat (1 1/2 cups cooked rice)
  • 1 1/2 cups low-sodium vegetable broth
  • 1 large onion, diced
  • 4 cloves garlic, finely chopped
  • 1/2 cup raisins
  • 2 teaspoons curry powder
  • 2 cups diced cooked skinless turkey breast, (about 8 ounces)
  • 1 1/2 cups Health Starts Here cubed sprouted wheat bread
  • 1/3 cup chopped fresh parsley
  • 1 large carrot, grated
  • 1/2 cup finely chopped hazelnuts
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Preheat oven to 350°F. Oil an 8-inch-square baking dish. Place rice in a large bowl and set aside.

In a large skillet, combine broth, onion, garlic and raisins and bring to a boil. Lower heat and simmer, stirring frequently, until onion is very tender, about 6 minutes. Stir in curry powder and pour mixture into bowl with rice. Add turkey, bread, parsley and carrot and toss to combine. Scrape mixture into baking dish and smooth the top. Sprinkle with hazelnuts and bake until top is browned, 30 to 40 minutes.

Nutritional Info: 
Per Serving:310 calories (70 from fat), 8g total fat, 0.5g saturated fat, 40mg cholesterol, 150mg sodium, 41g carbohydrate (5g dietary fiber, 4g sugar), 20g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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