When you’re craving a cozy dinner that’s easy to pull together, this turkey wild rice casserole recipe hits the spot. It’s one of my favorite stovetop recipes, especially for using up leftover turkey. The addition of sour cream and freshly grated parmesan makes it irresistibly rich, while sun-dried tomatoes and capers add a unique twist of tangy sweetness and salty flavor. Whether it’s a weeknight meal or something to share, this comforting casserole is both hearty and packed with flavor.
If you’ve got leftover Thanksgiving turkey, this casserole is a great way to transform it into something new and exciting. The flavors are completely different from traditional holiday dishes, so it won’t feel like you’re repeating meals. And the best part? Turkey is available year-round in the freezer section, making this a go-to option for a healthy, protein-packed weeknight meal anytime you want something hearty and flavorful.
Why You’ll Love This Turkey Wild Rice Casserole
- This easy turkey casserole is perfect for leftovers. If you have leftovers from the holidays, this recipe turns them into something fresh and exciting.
- Easy one-pot meal. When you use leftover turkey, this entire meal comes together in one pot, which makes the prep and cleanup so simple.
- No oven required: Since this is a stovetop turkey casserole recipe, you won’t need to heat up the oven, making it perfect for those busy nights or when you want to keep things simple.
- Hearty and flavorful. Wild rice adds a lovely texture, while the sun-dried tomatoes, capers, and parmesan create layers of flavor that make every bite interesting. Plus the sour cream gives it that final creamy touch that really brings the whole dish together.
- Freezer-friendly. Make a double batch and freeze the extra for a quick dinner later! Just skip the sour cream and add it when you reheat it.
Ingredients to Make Turkey Casserole with Wild Rice
- Turkey: Use leftover turkey, cook a turkey breast, or sub for chicken.
- Wild rice blend: This special blend of rice gives this recipe a hearty feel, chewy texture, and nutty flavor.
- Sun-dried tomatoes in oil: Use the oil from the jar to sauté the veggies, enhancing their flavor. The tomatoes add a tangy, savory, and slightly sweet punch that you can’t miss.
- Parmesan cheese: Freshly grated is the way to go! It melts perfectly into the rice for the best cheesy layer.
- Capers and lemon juice: All those savory flavors need a contrasting pop of flavor and that’s where these ingredients come into play. A bit of tang and zestiness for an unmatched flavor.
- White wine: This is used to deglaze the pan. I like a dry wine like Sauvignon Blanc, but any other dry wine works. You can also sub for a splash of water or broth if you prefer.
- Chicken broth: Better than Boullion is my go to for broth. You can easily sub for a box of chicken or turkey broth too.
- Seasonings: dried thyme, salt, pepper
- Sour cream: The final addition brings everything together to create a cohesive casserole dish.
How to Make Turkey Wild Rice Casserole
- Sauté the aromatics: Heat the sun-dried tomato oil in a pot, then sauté the onions until golden brown. Add garlic and sun-dried tomatoes, and cook for a minute.
- Add the wine: Pour in the white wine and let it reduce completely, scraping up any browned bits.
- Cook the rice: Add the wild rice, chicken broth, and 1½ cups of water. Simmer on low for about 15 minutes.
- Mix in the turkey and cheese: Stir in the turkey, parmesan, sour cream, capers, and lemon juice. Add the last ½ cup of water if needed, and mix until everything is creamy and well combined.
Recipe Tips and Substitutions
- Turkey substitutions: Don’t have turkey? This recipe works great with rotisserie chicken or cooked ground turkey.
- Rice variations: If you can’t find a wild rice blend, you can use brown rice or another sturdy grain like farro, but cooking times will vary.
- Want it vegetarian? Swap the turkey for roasted vegetables like butternut squash or mushrooms.
- Make it ahead: You can prepare the casserole up to the point of adding sour cream and cheese, then refrigerate it for up to 2 days. Just reheat on the stove, stir in the sour cream and cheese, and finish the recipe when ready to serve.
Frequently Asked Questions
What to serve with One-pan Turkey Rice Casserole
This turkey wild rice casserole will quickly become a favorite for its comforting flavors and ease. It’s perfect for feeding a crowd, meal prepping, or freezing for a future cozy dinner.
More Dinner Recipes
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Turkey Wild Rice Casserole
Course: All RecipesCuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutesThis creamy turkey wild rice casserole, with sun-dried tomatoes and a hint of parmesan, is a cozy homecooked meal that’s perfect for any evening.
Ingredients
2 tablespoons sun-dried tomato oil
1 small onion, diced
2 garlic cloves, minced
10 sun-dried tomatoes, sliced
1/2 cup dry white wine
2 cups wild rice blend
2 cups water, divided
1 1/2 cups chicken broth
1 teaspoon dried thyme
1/4 teaspoon cayenne
1/2 teaspoon black pepper, plus salt to taste
2 1/2 cups turkey, cooked and cubed
1 1/2 cup freshly grated parmesan cheese
1/2 cup sour cream
1 1/2 tablespoons capers
1-2 tablespoons lemon juice
Directions
- Heat a large pot over medium-high. Add sun-dried tomato oil. Once glistening, add onions and saute until softened and browned. Add garlic and sliced sun-dried tomatoes and cook another minute.
- Pour in white wine and cook until completely reduced, about 1-2 more minutes.v
- Add rice, 1 ½ cups water, and chicken broth and stir to combine. Reduce heat to low and simmer for 15 minutes.
- Once the rice is cooked, add the remaining ½ cup of water, diced turkey, parmesan, sour cream, capers, and lemon juice. Stir until well combined and creamy, then serve.
