Hearty Turkey and Mushroom Casserole

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  • Yield: 2184 g
  • Serving: 6
  • Prep time: 5 m
  • Cook time: 1:25 h
  • Ready in: 1:30 h
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Got Leftovers? Try this recipe for your turkey leftovers and no one would ever suspect they are eating leftover turkey. This recipe brought to you compliments of Ladies Home Journal.

Ingredients

Nutrients

Calories
385.6
Calories from Fat
116 g
Total Fat
13 g
Saturated Fat
4 g
Cholesterol
59.9 mg
Sodium
755.1 mg
Total Carbohydrate
36.3 g
Dietary Fiber
3.6 g
Sugars
4.4 g
Protein
27.4 g

Step by step method

  • Step 1

    Heat oil in a medium saucepan over medium heat.

  • Step 2

    Add onions and cook 5 minutes, until softened.

  • Step 3

    Add garlic and cook 1 minute.

  • Step 4

    Stir in rice.

  • Step 5

    Slowly add chicken broth, water and sage.

  • Step 6

    Bring mixture to a boil.

  • Step 7

    Reduce heat to low; cover and simmer 40 minutes.

  • Step 8

    Meanwhile, melt 1 tablespoon (3 tsp) of the butter in large nonstick skillet over medium-high heat.

  • Step 9

    Add mushrooms and cook until tender and liquid has evaporated, 10 minutes.

  • Step 10

    Stir in salt and pepper.

  • Step 11

    Heat oven to 400 degree F.

  • Step 12

    Grease bottom of shallow 2-quart baking dish with remaining 1 teaspoon butter.

  • Step 13

    Spoon rice into dish and top evenly with turkey.

  • Step 14

    Spoon mushrooms over turkey.

  • Step 15

    Whisk together soup and wine in bowl; pour over top of mushrooms.

  • Step 16

    Bake casserole until sauce is hot, 25 to 30 minutes. (If top becomes too dark, cover loosely with foil during last 15 minutes of baking.)

  • Step 17

    Sprinkle top with parsley.

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