Turkey and Wild Rice Casserole

Turkey and Rice Casserole in a baking dish and served on a plate.

Turkey and Wild Rice Casserole

This simple Turkey and Rice Casserole turns leftover turkey into a meal worth celebrating. Wild rice adds texture, sausage brings rich flavor, and a touch of cranberry makes it all feel festive. It’s quick to prepare, easy to bake, and guaranteed to leave everyone reaching for seconds.

Course Main Course

Cuisine American

Keyword cranberry, rice, sausage, thanksgiving, turkey

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 297kcal

Ingredients

6.2 ounces long-grain and wild rice mix uncooked
½ pound ground pork sausage
1 cup sliced mushrooms
½ cup sliced celery
1 tablespoon cornstarch
1 cup milk
1 teaspoon Worcestershire sauce
3 cups cooked turkey chopped
1 cup sweetened dried cranberries

Instructions

Preheat your oven to 375 degrees F. Spray an 11x7-inch baking dish with baking spray and set aside.
Prepare the rice mix according to the package directions and set aside.
In a large skillet, cook the sausage, mushrooms, and celery over medium heat until the sausage is browned and cooked through, breaking it apart as it cooks.
Drain the sausage mixture, reserving about one tablespoon of drippings in the skillet. Set the sausage mixture aside.
Add the cornstarch to the drippings, stirring until smooth. Cook for one minute, stirring constantly. Gradually whisk in the milk and Worcestershire sauce. Continue cooking over medium heat, stirring constantly, until the sauce thickens.
In a large bowl, combine the cooked rice, sausage mixture, sauce, turkey, and cranberries. Spoon everything into the prepared baking dish and spread evenly.
Bake for 40–45 minutes until hot and bubbly.
To store: Cover and refrigerate for up to two days or freeze for up to two weeks. If frozen, thaw in the refrigerator before baking.

Nutrition