Turkey Wild Rice Casserole: Cozy Comfort in Every Bite

This Turkey Wild Rice Casserole blends tender turkey and earthy wild rice into a creamy, comforting dish perfect for using holiday leftovers.

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Prep Time 10

Cook Time 23

Total Time 33

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole Base

2 tablespoons unsalted butter Adds rich flavor and helps soften vegetables.
1 cup diced onion Provides a savory base essential for the casserole.
2 cloves minced garlic Provides a savory base essential for the casserole.
1 cup chopped celery Classic aromatics that offer depth and texture.
1 cup diced carrots Classic aromatics that offer depth and texture.
4 cups chicken broth Supplies necessary liquid for pressure cooking.

For the Grains

1 cup wild rice Brings a unique texture and chewiness.
1 cup long grain rice Complements the wild rice for balanced consistency.
1 cup red lentils Cook quickly, contributing protein and a tender texture.

For Added Ingredients

1 cup corn Introduces sweetness and a pop of color.
1 cup sage stuffing Infuses meal with comforting holiday flavors.
3 cups shredded leftover turkey Provides substance; can replace with rotisserie chicken.

For the Seasoning

1 teaspoon black pepper Enhances flavor.
1 teaspoon thyme Adds warmth and aroma.
1 teaspoon rosemary Adds warmth and aroma.
1 teaspoon sage Adds warmth and aroma.
2 leaves bay leaves Adds depth of flavor.

For the Creamy Finish

1 cup heavy cream Stirred in for a luscious texture.
fresh thyme Used for garnish.

Equipment

Instant Pot

Method

Step-by-Step Instructions

Begin by setting your Instant Pot to sauté mode. Melt unsalted butter and add diced onion, minced garlic, chopped celery, and diced carrots. Sauté for about 2 minutes.
Pour chicken broth into the pot and deglaze the bottom with a wooden spatula. Stir in wild rice, long grain rice, red lentils, corn, and sage stuffing.
Add shredded leftover turkey on top. Season with black pepper, thyme, rosemary, sage, and tuck in bay leaves.
Seal the Instant Pot lid and cook on manual high pressure for 20 minutes.
After cooking, allow the Instant Pot to release pressure naturally for 10 minutes. Remove the lid, stir in heavy cream, and garnish with fresh thyme.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. This casserole freezes well for up to 3 months.

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