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Turkey and Wild Rice Casserole

Serves 8
Time 1 hr 40 min
Leftover roasted turkey or chicken are perfect in this hearty main course dish.
Special Diets:
Ingredients
  • 1/4 teaspoon fine sea salt
  • 3 cups uncooked wild rice blend
  • 2 bay leaves
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 medium yellow onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 1/2 cup chicken broth
  • grated nutmeg
  • 1/4 teaspoon ground black pepper
  • 2/3 pound yellow squash, grated (with skin and seeds)
  • 1/2 pound cooked turkey, shredded
  • 1/2 cup dried cranberries
  • 1/2 cup finely chopped walnuts
  • 2 tablespoons chopped mixed fresh herbs (such as sage, thyme, rosemary or oregano)
Method

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.

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.
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  • 1/4 teaspoon fine sea salt
  • 3 cups uncooked wild rice blend
  • 2 bay leaves
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 medium yellow onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 1/2 cup chicken broth
  • grated nutmeg
  • 1/4 teaspoon ground black pepper
  • 2/3 pound yellow squash, grated (with skin and seeds)
  • 1/2 pound cooked turkey, shredded
  • 1/2 cup dried cranberries
  • 1/2 cup finely chopped walnuts
  • 2 tablespoons chopped mixed fresh herbs (such as sage, thyme, rosemary or oregano)