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
1. Cook rice in 4 cups water or broth a rice cooker or on the stovetop, salting water liberally, until tender.
2. While rice is cooking in a large saucepan, melt butter over medium heat and add onion, celery and carrots. Cook for five minutes or until vegetables are softened and translucent, then add all other veggies and cover with a fitted lid. You may need to add a cup of water at this point to help steam tougher vegetables like potatoes and cabbage.
3. Once all ingredients are tender, remove from heat, add herbs plus salt and pepper.
4. In a large bowl, combine rice with gravy, turkey and cooked vegetables. Taste and adjust seasoning as needed.
5. Pour all ingredients into an oven-safe casserole dish, sprinkle with parmesan cheese and either cover and refrigerate or bake at 350 F for 30 minutes or until parmesan cheese has melted and formed a browned crust.
6. Serve hot or at room temperature and enjoy!