Thanksgiving is in TWO DAYS! Who’s ready to do some serious eating? I know I am! No matter how excited we are to feast to our hearts content, there are always leftovers. And honestly that’s one of my favorite things about Thanksgiving: delicious food for days. Now as much as I love a good turkey salad sandwich, I decided to try something new this year: one pot turkey wild rice casserole!
Ok so I’m supes busy cooking up a storm and I’m SO happy slash excited about it. Thanksgiving menu baking is already under way today (whipping some pie dough for that bourbon buttermilk pumpkin pie and my fam’s fave blue cheese and chive biscuits) but let’s talk leftovers for a minute.
OK so why am I raving about this one pot turkey wild rice casserole recipe?
Win number one: use up ALL that delicious leftover turkey and those bits of onion, carrot, celery and herbs hanging around from your other Thanksgiving dishes.
Win number two: ONE POT!!!
Win number three: Easily substitute cooked chicken for the turkey and it’s a great dinner dish any time of year!
Alright! I’m off to the kitchen to bake my socks off. Scroll down for this delicious one pot turkey wild rice recipe and see you on Thanksgiving!Print
The perfect leftover Thanksgiving turkey recipe chock full of veggies and healthy wild rice all done in one pot! Easily substitute with cooked chicken for an easy skillet dinner all year long.
- 1 lb cooked turkey, diced
- 1/4 cup yellow onion, diced
- 1/4 cup celery, diced
- 1/2 cup carrot, peeled, quartered and sliced
- 4 cloves garlic, minced
- 8 ounces cremini mushrooms, diced
- 2 cups wild rice (uncooked)
- 2 cups baby spinach, roughly chopped
- 1 tablespoon fresh dill, roughly minced
- 1 tablespoon fresh rosemary, roughly minced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons white wine or white wine vinegar
- 3 cups chicken broth
- 1 cup skim milk
- 1/2 cup grated parmesan
- 1/2 cup grated cheddar cheese
- 2 tablespoons extra virgin olive oil
- Coarse salt and ground black pepper, to taste
- Fresh parsley, roughly chopped for garnish
- In a large, oven safe skillet or dutch oven, heat olive oil over medium high heat. Once oil is shimmering, add onion, carrot and celery. Cook for 5 minutes until somewhat softened, stirring frequently.
- Stir in cremini mushrooms. Cook until somewhat softened and mushrooms start releasing their juices, about 5 minutes, stirring frequently.
- Add garlic and cook 1-2 minutes, until fragrant.
- Add rice and cook 2-3 minutes, stirring frequently, until a nutty fragrance is released and rice starts to “toast”.
- Pour in white wine and scrape up any browned bits on the bottom of the skillet.
- Pour in chicken broth, milk, and add half of the herbs (except the parsley garnish) to the skillet. Bring to a boil, reduce to a simmer, cover and cook for 40-50 minutes, until rice is soft and liquid is asborbed.*
- Turn oven onto high broil. Remove cover skillet and stir in chicken, spinach and remaining herbs. Cook 3-4 minutes on low until spinach starts to wilt and chicken is warmed through. Remove from heat. Add salt and pepper as desired.
- Sprinkle the top evenly with cheeses. Place in the oven and broil until cheese is bubbling and golden.
- Remove from oven, sprinkle with parsley as desired. Serve immediately.
The time it takes for the rice to cook depends on your stove and the actual heat level of your simmer setting. If there’s still a lot of liquid left and the rice is still crunchy after 40 minutes, turn up the heat a little bit and keep a close eye on it.