If you're looking for a way to use up your leftover Thanksgiving turkey, I have a great recipe for a lightened-up turkey casserole. I toss bite-sized pieces of turkey with wild rice and frozen peas, then add a simple mushroom gravy sauce. The best part about this recipe is that it won't leave you feeling weighed down or heavy.
When I'm faced with leftovers, I'm always looking for ways to reinvent them into a new and exciting meal. Instead of the usual turkey salad or sandwich, this turkey casserole is a tasty and healthy option. Gone are the days of heavy and dense turkey casseroles, this version is light and fluffy. I skip the heavy cream and opt for a simplified turkey gravy mixed with sauteed mushrooms and onions to give the sauce a boost of flavor.
I love the texture that wild rice adds to this dish, but you can easily substitute it for any variety of rice you have on hand. And, if you have any leftover healthy green bean casserole, you can add it to the mix as well. While I do add a little cheese to my casserole, you can easily make this recipe dairy-free by omitting it. I believe in being flexible with recipes, and this turkey casserole is the perfect example of how you can make adjustments to fit your preferences.
Turkey Casserole Ingredients
I love making a light and fluffy turkey casserole with my Thanksgiving leftovers. It's the perfect dish to enjoy after indulging in all of those heavy holiday foods.
- To make this dish, I start with some leftover turkey, but if I don't have any, I will cook a few turkey breasts just for this recipe.
- I like to use a wild rice blend as it creates a fluffy and texturized base, but you could easily swap it out for white or brown rice.
- To add some extra moisture and depth of flavor, I use turkey or chicken broth. Arrowroot powder is a fantastic thickener for the sauce and works perfectly with the broth.
- To add some savory depth, I sauté baby bella mushrooms with onion and garlic. I also add a touch of thyme to season everything in a rich and earthy way.
- If you want to add a cheesy element to your casserole, sharp cheddar is perfect, but gouda or asiago work just as well. However, if you are going dairy-free, you can easily skip the cheese altogether.
Create The Best Leftover Turkey Casserole
To prepare this light and fluffy turkey casserole, I start by cooking the wild rice according to the instructions on the box and then setting it aside.
- While the rice is cooking, I preheat the oven to 350F and sauté some onions and mushrooms with oil in a large skillet until they become fragrant and slightly browned.
- Then, I add in some garlic, thyme, salt, and pepper to enhance the flavors.
- Next, I pour some turkey or chicken broth into the skillet and give everything a good stir.
- In a separate bowl, I mix some arrowroot powder with water to create a slurry and then stir it into the pan until the sauce thickens up nicely.
- Now, I mix together the cooked turkey, frozen peas, cheese (if using), wild rice, and onion mushroom sauce in a casserole dish. I bake the casserole for around 15 minutes or until it’s cooked all the way through.
- If I am feeling indulgent, I might sprinkle on some extra cheese in the last 5 minutes of baking.
- Once the casserole is cooked, I remove it from the oven and let it cool for a few minutes before serving.
It’s a perfect dish to enjoy after a day of indulging on Thanksgiving and a great way to use up any leftover turkey you may have.
Storing and Reheating Leftovers
Meal prepping can be a real lifesaver, especially when it comes to busy weeks. This casserole recipe is perfect for making a big batch after Thanksgiving and having it ready to go for a few meals during the week.
- To Store: I usually store this in an airtight container in the fridge for about 4 days. If you used a casserole dish, simply cover it with foil or plastic wrap.
- To Freeze: If you want to freeze this casserole, bake it completely and let it cool to room temperature. Once cooled, divide it into individual portions and transfer them to airtight containers. This casserole will stay fresh for up to 3 months in the freezer.
- For Reheating: If you are reheating the casserole from the fridge, simply pop it into the oven at 350F until it's warmed through. Alternatively, you can reheat individual portions in the microwave. If you're reheating from frozen, let it thaw overnight in the refrigerator before reheating in the oven.
LIGHTER TURKEY CASSEROLE
Ingredients
- 1 cup wild rice blend
- 3 cups cooked turkey, cubed or shredded
- 1 yellow onion, diced
- 8 baby bella or cremini mushrooms, diced
- 2 tablespoon olive oil
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- salt and pepper, to taste
- ¾ cup turkey or chicken broth
- 1 tablespoon arrowroot powder, mixed with 1 tablespoon water
- 10 ounces frozen peas
- ½ cup sharp cheddar (optional), or asiago, gouda, or your other favorite cheese
Instructions
- Cook the wild rice blend as per package instructions.
- Preheat oven to 350F/175C. Heat the oil in a large saute pan over medium-high heat. Add the onions and mushrooms and saute for 4-5 minutes, or until the onions are translucent.
- Add the minced garlic, thyme, salt, and pepper, and stir for another minute.
- Pour in the chicken broth and give it all a stir. Then, make a slurry in a separate small bowl with the arrowroot powder and an equal amount of water. Add the slurry to the pan and stir for a minute or two until it's thickened.
- In a 9×13-inch casserole dish, add the cooked wild rice, cooked turkey, frozen peas, cheese, and onion mushroom sauce.
- Stir all of the ingredients together, then transfer to the oven and cook covered for 15 minutes, or until it's warmed through. If you'd like to top it with extra cheese, you can do so in the last 5 minutes, then serve.
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