Turkey & Rice Casserole

This Turkey & Rice Casserole is the perfect way to use up your leftover turkey after Thanksgiving or Christmas. This dish only takes 15 minutes to put together and it’s creamy, hearty, and filling. This leftover Thanksgiving casserole is a real crowd pleaser! This casserole is filled with turkey leftovers (of course!), rice, and tons of other delicious flavors. It’s a great opportunity to use up extra ingredients that you didn’t end up needing for the holiday feast. And you can always make substitutions based on what you have. The whole family will love this holiday casserole, filled with leftover turkey, peas, rice, veggies, and topped off with a bread crumb mixture!

Ingredients:
For the Topping:
14 Ritz crackers (about ½ cup)
1 slice hearty sandwich bread (about ¼ cup)
3 tablespoons unsalted butter, melted (⅜ stick)

For the Turkey & Rice Casserole:
1 tablespoon olive oil
1 tablespoon unsalted butter (⅛ stick)
1 yellow onion, diced
2 carrots, peeled and thinly sliced
2 cloves garlic, minced
1 cup dry long-grain white rice
1 cup water
2½ cups chicken broth or turkey broth
1 cup heavy cream
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 cups cooked turkey, shredded or cubed
8 ounces sliced water chestnuts, drained (1 can)
¾ cup freshly grated Parmesan cheese
2 tablespoons lemon juice (from 1 lemon)
1 teaspoon Worcestershire Sauce
1½ teaspoon dried tarragon leaves, or 1 tablespoon minced, fresh tarragon
1½ cup frozen baby peas

Turkey & Rice Casserole:
Recommended Equipment:
Food Processor or Blender
8×8-inch Baking Pan

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

For the Topping:
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. 14 Ritz crackers, 1 slice hearty sandwich bread, 3 tablespoons unsalted butter

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!

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