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Preheat the oven to 400°F. Lightly oil a 9x13-inch casserole dish; set aside.
Bring 6 cups water to a boil in a medium pot.
Add salt, rice and bay leaves and stir briefly. Reduce heat to medium low, cover and simmer, stirring occasionally, until liquid is absorbed and rice is cooked through, about 40 minutes. Fluff rice with a fork.
Heat remaining olive oil in a large skillet over medium high heat.
Add squash and cook, stirring occasionally, until softened, 5 to 7 minutes; transfer to a large bowl.
Add reserved cooked rice, sauce and squash and toss to combine.
Add turkey, cranberries, walnuts, herbs, salt and pepper and toss again, just until combined.
Transfer rice mixture to prepared dish and bake until hot throughout and just golden brown on top, 20 to 30 minutes.