Casserole of Turkey with Rice

My family has been asking for this for 10 years. We always know what we’ll be eating on Black Friday.

• Karen McGowan

• San Diego, CA

• 11/28/2021

This is a great leftover turkey recipe. We make it every year!

• elliy

• Seattle, WA

• 11/30/2017

I also modified the recipe with some of the great ideas posted. I made an additional substitution, i used cumin instead of curry (my family is not big on curry). I stirred it in with the vegetables. I also used the stuffing as a topping for the dish. My one daughter actually had thirds and she is my pickiest of eaters. Would definitely make again.

• kamcsmp

• Southern NJ

• 1/7/2014

This has been a staple in our leftover turkey repertoire for 30 years. Partially precook brown rice and you're good to go. No tweaking necessary. Just follow directions.

• dbriefly

• Sandy Springs, GA

• 11/27/2012

Well, it is a 1960's casserole recipe probably developed or adapted in response to a publication deadline (honestly, I don't think the dressing adds anything other than the ability to include it in a magazine with articles on Thanksgiving leftovers - ditto the ham). Using the recipe as a guideline, I made this twice (goofed the first time and didn't "bloom" the curry powder in the fat and didn't pay attention to the saute) and used brown rice (cover the pot and check it in an hour). It is really just a 'chicken and rice dish', and is pleasant uncomplicated comfort food for the week after Thanksgiving - nothing fancy.

• Anonymous

• Central Valley, CA

• 11/26/2012

I combined many of your suggestions, and my husband raved about the result: Additional ingredients: Cream of mushroom soup, Cream of celery soup, 1 celery stalk, chopped, 3/4 cup chopped carrots. Reduce onion to 1. Reduce curry powder to 2 tsp. Change rice to brown rice. Reduce broth to 1 cup (for casserole, not rice). Preparation Pre cook rice. Use chicken broth instead of water. Add curry to broth. Fry celery and carrots with onion/mushroom mixture. When mixing all ingredients together, add cream soups first and then broth to get desired consistency. Bake at 375 for 30 to 40 minutes. Add parmesan/ bread crumb/butter topping and bake an additional 10 minutes.

• Anonymous

• Cupertino, CA

• 1/3/2009

I used about 1 TBSP of olive oil, added a large minced clove of garlic, used brown rice, covered the casserole for the whole cooking time. After 45 minutes, added 1/4 cup water, casserole was ready to eat in 1 hour. A keeper. We loved it!

• SusieJorg

• 12/8/2008

Sorry James Beard, this casserole just doesn't work. Good casseroles taste better than the sum of their individual parts, but this tasted lamely of all of the individual elements, which just didn't come together into anything that was worth eating. Also, in the amount of time needed to cook the rice (about 20 minutes), the already-cooked turkey becomes rubbery as it bubbles away in the broth. This ended up in trash and wasted a bunch of ingredients that could have been put to much better use. Next time I'll stick with my standby turkey enchiladas when I have some leftover bird to repurpose.

• Anonymous

• Michigan

• 8/20/2008

Very Yummy! Will make again. Followed recipe almost exactly - only added a handful of cauliflower and cabbage to onions/mushrooms. Wonder if previous reviewers, who had to cook for hours, forgot to cover their dish? I used long-grain brown rice (NOT instant or fast-cooking or pre-cooked) and only had to bake for about 50 minutes, covered, in a deep casserole. Needs to be stirred once or twice to keep top layer of rice moist.

• kgspottery

• New Brunswick, Canada

• 12/28/2007

我没有完全按照食谱,但我发现at it was a very good starting point for using up leftovers. I pre-cooked my rice, added some cabbage while I sauted the mushrooms, and combined everything in a skillet and didn't bake it. Good flavors.

• allsbrow

• Nashville, TN

• 11/30/2007

I was looking for a recipe that would make a casserole out of some leftover breaded chicken-I used this as a base. I cooked the rice ahead of time in the chicken broth. I sauteed the onions, mushrooms added some sherry wine, chicken broth and then some cream (in place of canned soup) Mixed everything together (omitted the stuffing since the chicken was already breaded and the curry) added some broccoli-raw and some parmesan. It turned out great, it was rich but in a good way. I baked it for 25 minutes. Yum, Yum.

• elonios

• Husum, WA

• 9/12/2007

这是一个很棒的菜与剩下的轴承key and ham after the holidays. Super easy. My family looks forward to this leftover creation every year. FYI - it takes 2 - 3 hours to cook, so plan accordingly. I don't pre-cook the rice as other reviews have recommeneded. Keep an eye on the liquid during the first two hours of cooking time and add 1/2 cup to 1 cup of a 50/50 chicken broth water mixture about every 30 minutes. I also add 1 TBS of tumeric and extra salt and pepper.

• elliy

• Los Angeles, CA

• 9/10/2005

I didn't like the fact that it had a vague cooking time, either. I used 5 minute brown rice and it took about 45 minutes to cook and it was still a little watery, but fortunately we started dinner late and by the time we sat down, the casserole was perfect. My guests really liked it. I also used cornbread stuffing, which really gave the taste a kick.

• brigida198

• San Luis Obispo, ca

• 3/18/2005

Won't make this mistake again. Even with the helpful tips from reviewers, we weren't able to make this into something we'd like to dedicate good turkey leftovers to. I'd remove the recipe from the file, but then I'm afraid I might accidentally find it in the future and try it again.

• Anonymous

• Texas

• 1/3/2005

Beware of the long cooking time!! I made the mistake of not pre-cooking the rice, and the dish was in the oven for an hour and 45 minutes before I finally just popped it in the microwave for 10 minutes. There wasn't much flavor due to the long cooking time... couldn't even taste the curry! But it was still good, and it'd be great if using pre-cooked rice. The prep was incredibly easy - chopped veggies (and turkey) in the food processor, and didn't bother to sautee them - still cooked through.

• Anonymous

• Hartford, CT

• 6/21/2004