Description

A comforting and hearty casserole perfect for cozy evenings, family dinners, or holiday gatherings. Tender turkey, nutty wild rice, and savory vegetables are combined in a creamy sauce and topped with a golden, crunchy layer of cheese and breadcrumbs. This dish is inspired by classic post-holiday turkey recipes and transforms leftovers into a delicious new meal. Every bite brings warmth and flavor, making it ideal for any occasion when you want a satisfying and homey dish.

Ingredients

Scale

3 cups cooked turkey, shredded or diced
1 ½ cups wild rice, cooked according to package instructions
1 cup carrots, diced
1 cup celery, diced
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup mushrooms, sliced
2 cups chicken or turkey broth
1 cup milk (or cream for richer flavor)
½ cup sour cream or Greek yogurt
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon black pepper
1 teaspoon salt, adjust to taste
1 cup shredded cheddar or Swiss cheese
½ cup crushed crackers or breadcrumbs for topping
2 tablespoons olive oil

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large skillet over medium heat. Add onions, carrots, and celery, and sauté for 5–7 minutes until softened. Stir in garlic and mushrooms and cook for an additional 2–3 minutes until fragrant.
In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Gradually pour in the chicken or turkey broth, whisking to prevent lumps. Add milk and bring to a gentle simmer until thickened. Stir in sour cream, thyme, rosemary, salt, and black pepper.
In a large mixing bowl, combine the cooked turkey, wild rice, sautéed vegetables, and creamy sauce. Mix until evenly coated and adjust seasoning as needed.
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray. Pour the mixture into the dish and spread evenly. Sprinkle shredded cheese over the top, followed by crushed crackers or breadcrumbs.
Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 15–20 minutes, or until the top is golden brown and bubbly. Let rest for 5–10 minutes before serving.
Serve portions onto plates with a simple green salad or roasted vegetables. Store leftovers in the refrigerator for 3–4 days.

Notes

For richer flavor, use heavy cream or homemade turkey stock in the sauce.
Adjust seasoning to taste; fresh herbs enhance aroma and flavor.
Leftovers can be repurposed into turkey and wild rice soup by adding additional broth.
To keep topping extra crispy, mix crushed crackers with melted butter before sprinkling over the casserole.

Prep Time: 20 minutes
Cook Time: 45 minutes