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Turkey and curried rice casserole

If you have leftover turkey and stuffing the day after Thanksgiving, you can whip up this easy casserole. It’s a hearty alternative to fixing leftover turkey sandwiches.

Carving turkey

Turkey and curried rice casserole


  • 3 tablespoons butter, divided, plus extra for the dish
  • 2 medium onions, chopped
  • 1/2 pound mushrooms, sliced
  • 2 cups diced cooked turkey
  • 1/2 cup diced cooked ham
  • 1 cup crumbled leftover stuffing or toasted and seasoned bread cubes
  • 2 tablespoons chopped fresh parsley
  • Pinch of dried thyme
  • Salt
  • Pepper
  • 1 tablespoon curry powder
  • 1 cup rice
  • 2 cups hot turkey or chicken broth


1. Preheat the oven to 375 degrees F. Butter a 2 to 3-quart casserole.

2. In a large skillet, melt 2 tablespoons of the butter and add the onions and mushrooms. Sauté over medium heat for 5 minutes, or until the vegetables are softened.

3. Transfer the onions and mushrooms into the casserole and add the turkey, ham, stuffing, parsley, and thyme, and season with salt and pepper.

4. Melt the remaining tablespoon of butter in the skillet and add the curry powder and rice, stirring. Add the broth, stir well, and pour over the ingredients in the casserole.

5. Bake, uncovered, for 25 minutes, or until the rice has absorbed all of the liquid.

This recipe is courtesy of Beatrice Ojakangas, The Best Casserole Cookbook Ever, Chronicle Books (2008).

Holiday recipes

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