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turkey and rice casserole in a dish with spoon

Turkey Rice Casserole (Leftover Turkey Idea)

Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Rest: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 4 people
Calories: 775kcal
This turkey rice casserole is the perfect way to use up your leftover Thanksgiving and Christmas turkey. This dish only takes 15 minutes to put together and is creamy, hearty and filling. This dish is a real crowd pleaser and easy to make.
Print Recipe


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
  • 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
  • teaspoon dried tarragon leaves or 1 tablespoon (mincefresh
  • cup frozen baby peas


  • Heat oven to 375°F and adjust oven rack to middle position. Spray an 8x8-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.

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.
  • Add garlic and cook another 30 seconds, until bloomed and fragrant.
  • Add rice and cook, stir until coated.
  • 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.
  • 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.
  • 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!


Calories: 775kcal | Carbohydrates: 57g | Protein: 28g | Fat: 49g | Saturated Fat: 26g | Cholesterol: 164mg | Sodium: 722mg | Potassium: 522mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6510IU | Vitamin C: 5mg | Calcium: 325mg | Iron: 2mg