Wild Rice & Turkey Casserole

This dish is a favorite of ours because it uses leftover turkey + any other veggies that remain unused in your fridge (think celery, onions, garlic, carrots, even cabbage).  You’ll use any leftover gravy as the sauce that binds together the rice and turkey + veggies, and don’t be shy about sprinkling on some parm before this vintage casserole goes in the oven!  We think you’ll love the result.



2 cups wild rice (or other toothsome grain like barley, farro, bulgur, or kamut)

2 Tbsp butter

1 onion, chopped

4 stalks celery, chopped into a small dice

3 carrots, chopped into a small dice

Any other leftover veggies: cubed potatoes, sliced radishes, turnips, or rutabegas, shredded cabbage (the list goes on)

1 Tbsp fresh poultry herbs (rosemary, thyme, tarragon, oregano), chopped

2 cups leftover gravy

1-2 cups leftover chopped turkey

1 tsp each salt and pepper, to taste

1 cup parmesan cheese