Leftover Turkey and Wild Rice Bake
Transformyour leftover Thanksgiving turkey into a comforting and flavorful dinner. Thisturkey and wild rice bake combines tender turkey, creamy herb sauce, andwholesome wild rice, creating a satisfying dish perfect for cold evenings.
Ingredients
- 3 cups leftover turkey shredded or cubed
- 1 cup cooked wild rice
- 1/2 cup chopped carrots
- 1/2 cup diced celery
- 1/2 cup sliced mushrooms
- 1/4 cup chopped parsley plus extra for garnish
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups turkey or chicken broth
- 1/2 cup whole milk or cream
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat Your Oven: Start by preheating your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray.
- Sauté the Vegetables: Heat a drizzle of olive oil in a skillet over medium heat. Add the carrots, celery, and mushrooms, cooking for 5-7 minutes until softened. Season with garlic powder, salt, and pepper.
- Prepare the Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Slowly add the broth, whisking to avoid lumps. Stir in the milk, thyme, and Parmesan. Cook until thickened, then season to taste.
- Combine Everything: In a large bowl, mix the turkey, cooked wild rice, sautéed vegetables, and parsley. Pour the sauce over the mixture and stir well. Transfer to the baking dish.
- Bake to Perfection: Bake for 20-25 minutes or until bubbly and golden on top. Garnish with extra parsley before serving.