Filed Under: bake, main-dish, Under 20 Mins, vegetable, Vegetables

Mushroom Turkey and Rice Casserole

Brown rice and mushrooms add a deep earthy flavour to leftover turkey, making this the perfect holiday meal. Serve with a fresh crisp spinach salad.

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April 8th, 2012

Recipe courtesy of www.newscanada.com.

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Servings
6
Prep Time
5 minutes
Cook Time
30 minutes
Ingredients
  • 2 tablespoons olive oil
  • 1 pound sliced crimini or white mushrooms
  • 1 Cup sliced celery
  • 3/4 Cups sliced green onion
  • 2 cloves garlic, minced
  • 1 teaspoon each, dried thyme leaves, sage leaves and salt
  • 1/2 teaspoons pepper
  • 4 Cups cubed cooked turkey breast
  • 4 Cups cooked brown and wild rice*
  • 2/3 Cups chicken stock
  • 11/2 Cups coarsely chopped pecans
  • 2 tablespoons chopped parsley (optional)
    • Directions
  • 1.

    In large skillet heat olive oil over medium heat. Add mushrooms, celery, onions and garlic; sauté for 3 minutes. Stir in thyme, sage, salt, pepper; sauté for 2 minutes and add chicken stock. Remove from heat and set aside. In 2.5-3 qt casserole dish combine turkey, rice, and pecans, stir in mushroom mixture. Bake in 350°F (180°) oven for 25 minutes or until heated through. Garnish with parsley if desired.

    • Nutrients Per Serving
    Nutrients per serving: 667 calories, 16 g fat, 19 g protein, 112 g carbohydrates, 10 g fibre. Excellent source of riboflavin, niacin and iron. Good source of thiamine, folic acid and zinc.
    Mushroom Turkey and Rice Casserole
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