Savory Turkey and Mushroom Bake
Transform your holiday turkey leftovers into a creamy and satisfying Savory Turkey and Mushroom Bake. This hearty casserole combines tender turkey, earthy mushrooms, and a rich creamy sauce, all embedded in flavorful brown rice. Perfectly seasoned and baked to golden perfection, this dish ensures that your leftovers shine in a new light. Ideal for family gatherings or cozy weeknight dinners, this recipe is sure to become a comforting classic in your home, proving that leftover turkey can be anything but ordinary.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
olive oil
1 (tablespoon)
onion
1 (cup chopped)
garlic
1 (tablespoon chopped)
long grain brown rice
1 (cup)
chicken broth
14 (ounce can)
water
1/4 (cup)
dried sage
1/4 (teaspoon)
butter or margarine
4 (teaspoons)
shiitake mushrooms or white button mushrooms
1 (lb, stems removed or sliced)
salt
1/4 (teaspoon)
black pepper
1/4 (teaspoon fresh ground)
cooked turkey
3 (cups diced)
condensed cream of mushroom soup
10.75 (ounce can)
dry white wine
1/2 (cup)
fresh parsley
1/4 (cup chopped)
Instructions
1
In a medium saucepan, heat the olive oil over medium heat.
2
Add the chopped onion and sauté for about 5 minutes, or until softened and translucent.
3
Stir in the minced garlic and cook for an additional minute until fragrant.
4
Pour in the long grain brown rice, stirring to combine thoroughly.
5
Gradually add the chicken broth, water, and dried sage, stirring gently.
6
Bring the mixture to a vigorous boil, then reduce the heat to low, cover, and allow to simmer for 40 minutes until the rice is tender and the liquid is absorbed.
7
While the rice is cooking, melt 1 tablespoon of butter in a large nonstick skillet over medium-high heat.
8
Add the cleaned and sliced shiitake or white button mushrooms, cooking until they are tender and any released liquid has evaporated, approximately 10 minutes.
9
Season the mushrooms with salt and pepper, then set aside.
10
Preheat the oven to 400°F (200°C).
11
Grease the bottom of a shallow 2-quart baking dish with the remaining teaspoon of butter.
12
Spread the cooked rice evenly across the bottom of the baking dish, then layer the diced turkey over the rice.
13
Spoon the sautéed mushrooms over the turkey, creating an even layer.
14
In a separate bowl, whisk together the condensed cream of mushroom soup and dry white wine until smooth, then pour the mixture over the mushrooms, covering them entirely.
15
Place the casserole in the oven and bake for 25 to 30 minutes, or until the sauce is hot and bubbly. If the top browns too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.
16
Once finished, remove from the oven and let cool slightly before garnishing with fresh chopped parsley. Serve warm and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Turkey and Mushroom Bake?
It is a hearty casserole that transforms leftover turkey into a creamy meal with mushrooms and brown rice.
How much turkey is required for this recipe?
The recipe calls for 3 cups of diced, cooked turkey.
What type of rice should I use?
You should use 1 cup of long grain brown rice.
Which mushrooms are recommended?
The recipe suggests 1 lb of either shiitake or white button mushrooms, cleaned and sliced.
What is the baking temperature for this casserole?
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
How long does the dish need to bake?
Bake the casserole for 25 to 30 minutes until the sauce is hot and bubbly.
What size baking dish is needed?
A shallow 2-quart baking dish is required for this recipe.
What kind of soup is used in the sauce?
The recipe uses a 10.75-ounce can of condensed cream of mushroom soup.
Is there wine in this recipe?
Yes, 1/2 cup of dry white wine is whisked into the condensed soup.
How do I prepare the rice?
Sauté onion and garlic, add rice, broth, water, and sage, then simmer for 40 minutes.
What seasonings are used for the mushrooms?
The mushrooms are seasoned with 1/4 teaspoon of salt and 1/4 teaspoon of fresh ground black pepper.
How much chicken broth is needed?
You will need one 14-ounce can of chicken broth.
Can I use margarine instead of butter?
Yes, the recipe allows for 4 teaspoons of either butter or margarine.
What garnish is suggested for the finished bake?
Garnish the dish with 1/4 cup of fresh chopped parsley.
How much garlic is used?
The recipe calls for 1 tablespoon of chopped garlic.
What is the first step in the instructions?
The first step is to heat olive oil in a medium saucepan over medium heat.
How long should I sauté the onion?
Sauté the chopped onion for about 5 minutes until it is softened and translucent.
In what order should I layer the casserole?
Layer the cooked rice first, then the diced turkey, followed by the sautéed mushrooms.
What should I do if the top browns too quickly?
Cover the dish loosely with aluminum foil during the last 15 minutes of baking.
How much dried sage is included?
The recipe uses 1/4 teaspoon of dried sage.
How much water is added to the rice mixture?
1/4 cup of water is added along with the chicken broth.
How long do the mushrooms need to cook in the skillet?
Sauté the mushrooms for approximately 10 minutes until tender and liquid has evaporated.
Is the baking dish greased?
Yes, grease the bottom of the dish with 1 teaspoon of butter or margarine.
Should the rice be cooked before it goes into the oven?
Yes, the rice must be simmered on the stove for 40 minutes before layering.
What are the primary flavor tags for this recipe?
Tags include casserole, turkey leftovers, mushroom, comfort food, and creamy.
Can this recipe be served for a family dinner?
Yes, it is described as ideal for family gatherings or cozy weeknight dinners.
How much onion is needed?
The recipe requires 1 cup of chopped onion.
How long do I cook the garlic?
Stir in the minced garlic and cook for an additional minute until fragrant.
What is the texture of the mushrooms after sautéing?
They should be tender with all released liquid evaporated.
Should the dish cool before serving?
Yes, remove from the oven and let it cool slightly before garnishing and serving.