This turkey rice casserole recipe is the perfect way to use up your leftover turkey after Thanksgiving or Christmas. This dish only takes 15 minutes to put together and it’s creamy, hearty, and filling. This leftover Thanksgiving casserole is a real crowd pleaser!
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Turkey Casserole Recipe
If you are wondering what to do with that leftover turkey from Thanksgiving or Christmas, then I have the perfect post holiday recipe for you! This turkey rice casserole is deliciously comforting and so easy to whip up. It’s the perfect dinner to make after spending days in the kitchen.
This creamy casserole is one of my favorite leftover turkey ideas, because it’s just so easy. It tastes like another Thanksgiving dinner, without the hassle.
Why You’ll Love this Leftover Turkey Rice Casserole Recipe:
- USE UP LEFTOVERS: This recipe gives you a chance to use up any leftover turkey you might have, along with some other ingredients you probably already have.
- EASY CASSEROLE: Casseroles are so easy to put together and bake, and this one is extra creamy and delicious.
- POST-HOLIDAY DINNER: The last thing you want to do after cooking for the holidays is cook another dinner the next day. This casserole makes it easy to keep feeding everyone!
The whole family will love this Thanksgiving casserole, filled with leftover turkey, peas, rice, veggies, and topped off with a bread crumb mixture!
What can I do with leftover turkey?
When you cook a whole turkey for Thanksgiving, you’re likely to end up with lots of extra food. Luckily, there are plenty of great recipes that will help you use up that leftover turkey in the following days.
This turkey rice casserole is one of my favorites to make! Just add any extra turkey in with the other ingredients, and you’re good to go.
Ingredients and Substitutions
This leftover turkey casserole is filled with turkey (of course!), rice, and tons of other delicious flavors. It’s a great opportunity to use up extra ingredients that you didn’t end up needing for the holiday feast. And you can always make substitutions based on what you have.
Main ingredients:
- Turkey: You can use whatever leftover turkey you have here. Turkey breast works great in this recipe, but you can also remove meat from any bone-in pieces and add it in.
- Rice: I used long-grain white rice, but you can use a different type of rice if you want. Keep in mind that it could slightly affect the cooking time, so just cook until the rice absorbs the liquid and becomes tender. Long-grain brown rice or wild rice would work well.
- Vegetables: This recipe calls for carrots and yellow onion, as well as some frozen peas. Feel free to substitute different veggies, but again, keep cooking time in mind and check to make sure everything is cooked through. Celery, broccoli, or corn would taste great in this dish.
- Stock: Use unsalted chicken or turkey stock. You could use veggie stock instead if that’s what you have.
- Check the recipe card for the full ingredients list.
How to Make Turkey Rice Casserole
Be sure to see the recipe card below for full ingredients & instructions!
- Start by preheating the oven to 375F and covering a casserole dish with non-stick spray.
- Use a food processor to make the cracker and bread crumb topping.
- Cook carrots and onion in a skillet, add garlic, and then add uncooked rice.
- Add water, stock, creamy, salt and pepper to the skillet, and let it simmer.
- Cover and cook 20-25 minutes.
- Add leftover turkey and other ingredients, then cook briefly to mix.
- Add the turkey and rice mixture into a casserole dish, then bake 20-25 minutes.
- Let it cool, then serve.
Tips!
- Be sure to coat your casserole dish with non-stick spray for easy removal.
- Use an unsalted or low sodium stock.
- Bake in a pre-heated oven for the best results.
- It will come out of the oven piping hot, so let it sit for a few minutes before serving.
- Store any leftovers covered in the fridge and reheat the next day.
- Cook the rice until all/most of the liquid has been absorbed. The rice should be just tender before adding it into the casserole to bake.
- Substitutions are totally okay in this recipe. Check the ingredients section above for some ideas.
Leftover Turkey Rice Casserole
This cozy, creamy casserole has become a family favorite after Thanksgiving. Turkey, rice, and veggies make the most perfect dinner!
Plus, this dish is easy to make ahead of time, and refrigerate, or freeze. That way your leftover meal is totally ready to heat and eat after the holidays.
According to USDA, cooked turkey is good for 3-4 days in the fridge, and up to 4 months in the freezer. So it’s a great idea to use up those leftovers with a recipe like this, either to eat or freeze for later.
Yes, you will need to cook the rice BEFORE mixing it into the casserole to bake. You’ll cook it in a skillet with veggies as part of this recipe.
I recommend using long grain white rice here. However, you can use a different kind if you like. Try wild rice or brown rice, just be sure it’s cooked until tender.
Yes, you can make this a day ahead. Just keep it covered in the fridge and reheat in the oven before serving.
No, you don’t need to cover it while it’s in the oven. However, if you find the topping is browning too quickly, you can lightly drape a sheet of foil on top for part of the cook time.
What kind of turkey should I use for this casserole?
You can use any leftover turkey you have for this recipe. Just make sure it’s fully cooked before adding it into the casserole. I recommend using turkey breast, but other pieces will work too.
If you want to make this recipe some other time throughout the year, and you don’t have leftovers waiting in your fridge, that’s okay too. I recommend making this Instant Pot turkey breast to add into this dish, since it’s super easy.
Or try one of these other turkey recipes, if you prefer another cooking method:
- Slow Cooker Turkey Breast
- Air Fryer Turkey Breast
- Smoked Turkey Breast
- Huli Huli Grilled Turkey Breast
- Easy Roast Turkey
Serving Suggestions
This turkey casserole is a meal in itself, but if you have some other Thanksgiving leftovers, they make a great addition to the plate. Grab a dinner roll, add a scoop of mashed potatoes, and drizzle the casserole with some of that extra gravy.
Here are some other Thanksgiving side dishes you could try:
- Honey Balsamic Roasted Carrots
- Cheesy Crispy Baked Green Beans
- Roasted Balsamic Brussels Sprouts with Bacon and Pecans
- Crispy Baked Zucchini Recipe (Easy and Cheesy!)
Enjoy this deliciously creamy leftover turkey rice casserole recipe after Thanksgiving, Christmas, or any time you have some turkey you need to use!
Be sure to check out these other easy casserole recipes
- Crockpot Green Bean Casserole
- Loaded Mashed Potatoes Casserole
- Frito Pie Casserole Recipe
- Tuna Noodle Casserole
- Ground Beef Casserole
Leftover Turkey Recipes
If you need more ideas to use up those holiday leftovers, try these easy recipes!
If you make this turkey casserole recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Turkey Rice Casserole (Leftover Turkey Idea)
Ingredients
For the Topping:
- 14 Ritz crackers about ½ cup
- 1 slice hearty sandwich bread about ¼ cup
- 3 tablespoons melted unsalted butter
For the Turkey Rice Casserole:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion diced
- 2 medium carrots peeled and thinly sliced
- 2 garlic cloves minced
- 1 cup long-grain white rice uncooked
- 1 cup water
- 2½ cups unsalted chicken or turkey stock
- 1 cup heavy cream
- ¼ teaspoon kosher salt
- ¼ freshly ground black pepper
- 2 cup cooked turkey shredded or cubed
- 8 ounces sliced water chestnuts drained (1 can)
- ¾ cup grated Parmesan cheese
- Juice of 1 lemon
- 1 teaspoon Worcestershire Sauce
- 1½ teaspoon dried tarragon leaves or 1 tablespoon (mincefresh
- 1½ cup frozen baby peas
Instructions
- Heat oven to 375°F and adjust oven rack to middle position. Spray an 8×8-inch casserole dish with nonstick cooking spray.
For the Topping:
- Place the crackers and bread in a food processor fitted with the metal blade. Pulse until fine crumbs. Place the crumbs in a small bowl and add the melted butter. Mix well and set aside.14 Ritz crackers, 1 slice hearty sandwich bread, 3 tablespoons melted unsalted butter
For the Turkey Rice Casserole:
- Heat a large nonstick skillet, over medium heat and add the oil and butter. Add the onion and carrots and cook about 6 minutes or until the carrots have softened and are lightly browned.1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 medium yellow onion, 2 medium carrots
- Add garlic and cook another 30 seconds, until bloomed and fragrant.2 garlic cloves
- Add rice and cook, stir until coated.1 cup long-grain white rice
- Add water, chicken stock, cream, ¼ teaspoon salt, ¼ teaspoon ground black pepper. Bring the rice mixture to a simmer and turn heat to low.3 tablespoons melted unsalted butter, 1 cup water, 2½ cups unsalted chicken or turkey stock, 1 cup heavy cream, ¼ freshly ground black pepper, ¼ teaspoon kosher salt
- Cover and cook, stirring often, for 20-25 minutes or until most of the liquid is absorbed. The rice should be just tender.
- Add the turkey, water chestnuts, Parmesan cheese, lemon juice, Worcestershire Sauce, tarragon and peas. Cook uncovered, stirring often, for 2 minutes.2 cup cooked turkey, 8 ounces sliced water chestnuts, ¾ cup grated Parmesan cheese, Juice of 1 lemon, 1 teaspoon Worcestershire Sauce, 1½ teaspoon dried tarragon leaves or 1 tablespoon (mincefresh, 1½ cup frozen baby peas
- Pour the turkey/rice mixture into the prepared casserole dish, sprinkle with the cracker topping and bake at 375°F until bubbly and the top is golden brown, about 20-25 minutes.
- Transfer to a cooling rack and cool 5-10 minutes before serving.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Be sure the turkey is fully cooked for this recipe.
- Use an unsalted or low sodium stock.
- Bake in a pre-heated oven for the best results.
- Let it sit for a few minutes before serving.
- Store any leftovers covered in the fridge and gently reheat the next day.
- Be sure to grease your casserole dish for easy removal
- Cook the rice until all/most of the liquid has been absorbed. The rice should be just tender before adding it into the casserole to bake.
Nutrition Information
The best turkey casserole I’ve ever made! Every year I try a new one. Next year I’ll return to this one!
Happy to hear!
This recipe looked promising as a non-soup way to use leftover turkey. However, we found it to be way too rich. The ingredients are a hint of that, but I was curious. If trying again, I would use half and half in place of heavy cream -or possibly omit the cream portion entirely, and cheddar in place of parmesan. Have you tried these substitutions? Agreed about using a 9 x 13 pan.
Definitely modify to your liking!
This was a great use of leftovers but we found it very bland despite using leftover sage gravy in lieu of cream. We spiced it up with Sriacha upon serving. I’m not sure what I would have added to the ingredients list to kick it up a notch?
Definitely modify to your taste!
What a yummy recipe! I also added chopped mushrooms and wild rice. Great way to use up the left over turkey. Thanks!
That looks absolutely delicious, Josie!
This recipe is VERY TASTY! Between myself, husband and stepdaughter this is what was left. I made minor changes to what I had for the crumble top and will make this again!
It looks amazing, Liz!!
Typically I follow a recipe to the letter; however, I can’t stand water chestnuts and I had no peas. Insert a can of garbanzo beans, cooked with the rice, and 2 cups of soy beans (mukamame). I added a few extra tablespoons of cream as I cooked too much liquid out. This casserole was amazing! My kids loved it, but we all said the topping needed a tad bit of salt. Definitely a keeper!
What a success, Bradley!
Made this with Jasmine rice and omitted the water chestnuts because I don’t like them. It was super good and my husband is already asking me to make it again. Will put it in a 9×13 pan this time because the 9×9 was way full last time.
Thanks for stopping by and sharing, Tawni!
This was fantastic. One of the best casseroles I ever made. Will be in rotation, as even our picky kid loved it. Loved the flavors.
Thanks for stopping by, Jamie! Love hearing when picky eaters are swayed!
This was so good! My son asked that I start making this at least once a week. I was going to take pic but the kids couldn’t wait! If I took a pic now it would be of an empty casserole dish! LOL
That’s great! Thanks for sharing, Stacy!
Thanks for the inspiration. I had to substitute peas for corn, bread crumbs for crackers and leave out tarragon and water cress but overall it was a success.
Looks great, Kat!