Turkey Mushroom & Rice Casserole

Turkey, Mushroom, Rice Casserole
(my attempt at duplicating Mom’s excellent way to use leftover turkey)

2-3 cups cooked turkey, cubed
4-6 oz. mushrooms, chopped
1/2 tsp dried thyme leaves
2-3 Tbls butter or olive oil
3 cups cooked rice (about 1-1/2 cups raw)
3 Tbls butter
3 Tbls Wondra flour
3-4 cups milk
1/2 tsp salt
1/4 tsp pepper
1 cup leftover stuffing (or 1/2 cup breadcrumbs toasted in 2 Tbls butter)

Preheat oven to 350°F.

Saute the chopped mushrooms in the butter/olive oil until they lose their liquid and start to brown lightly. Add the turkey and saute a few more minutes to warm it up. Add thyme and mix thoroughly.

Meanwhile, make a thin white sauce. Melt 3 Tbls butter in a medium sauce pan over low to medium heat. Sprinkle in the Wondra flour 1 Tbls at a time, stirring to combine with the butter. Cook this roux for 2-3 minutes. (Note: You can use regular flour if you must, but Wondra will make a nice smooth white sauce.) Gradually add milk (about 1/2 cup at a time), stirring to avoid lumps. Once all the milk is added, heat over medium heat, stirring occasionally, until the white sauce coats the back of your spoon. Stir in salt & pepper.

Layer the rice, turkey and mushrooms in a greased casserole dish (2-3 quart size should do it). Pour the white sauce over everything and stir gently to combine.

Top with leftover stuffing or toasted bread crumbs.

Bake in 350°F oven for 30 minutes (covered) then remove the cover for 10-15 minutes to brown the topping.

Enjoy!
Copyright © 2008, Lucinda DeWitt
[Updated and corrected on January 15, 2010. The previous version omitted instructions on adding the seasonings.]


Leave a Reply

Your email address will not be published. Required fields are marked *