Curried Turkey Casserole

No ratings yet

This turkey casserole is a perfect way to use those leftovers.

Since turkey starts to taste the same during the holidays, we came up with something new! Our Curried Turkey Casserole puts a unique, but delicious spin on the humble holiday dish. This hearty casserole uses both brown and wild rice as the base. Plenty of veggies and apples provide flavor and add nutrients, while turkey and hazelnuts pack in the protein. Plus, curry powder adds an exciting, satisfying flavor. Just combine ingredients into this super simple casserole, and half an hour later, you’re ready to feast!

This turkey casserole is a perfect way to use those leftovers. It can even be prepared ahead of time and frozen for later reheating!

No ratings yet

Curried Turkey Casserole

Here is a new, delicious, and creative way to use those turkey leftovers without getting bored of the same old thing.
Yield 6 people
Serving Size 1.5 cups
Course Dinner
Cuisine American
Author SkinnyMs.


  • 1 1/2 tablespoons extra virgin olive oil
  • 1 yellow onion medium, diced
  • 4 garlic cloves minced
  • 1 green pepper small, diced
  • 1 carrot large, peeled and diced small
  • 2 celery stalks diced small
  • 1 green apple medium, diced small
  • 1/2 teaspoon kosher salt
  • 1 cup brown rice cooked
  • 1/4 cup wild rice cooked
  • 1 1/2 cups boneless and skinless turkey breast shredded (leftovers work great!)
  • 3 teaspoons curry powder
  • 2 cups chicken broth low-sodium
  • 1/2 cup hazelnuts ground fine
  • 2 tablespoons parsley fresh, chopped (optional)


  • Preheat oven to 400 degrees. Lightly spray a 9x13 inch casserole dish with nonstick spray.
  • In a large skillet, heat 1 tablespoon olive oil on medium heat. Add onion, garlic, pepper, carrot, celery, apple, and salt. Cook until onions are translucent. Add both types of rice, turkey, curry, and chicken broth. Bring to a boil and simmer for 5 minutes until most of the broth is evaporated. Pour into prepared casserole dish. Combine remaining olive oil, ground hazelnuts, and parsley. Top casserole with mix
  • Bake for 15 to 20 minutes until hazelnuts begin to brown and remaining broth has absorbed into rice. Remove from oven and allow to set for 3 minutes before serving. Enjoy!

Nutrition Information

Serving: 1.5cups | Calories: 237kcal | Carbohydrates: 19g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 230mg | Fiber: 3g | Sugar: 4g |
SmartPoints (Freestyle): 7
Keywords Holiday, Kid-Friendly, Low-Carb, Thanksgiving

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

What’s your favorite thing to do with Thanksgiving leftovers? Share your ideas with us in the comments section!

This post may include affiliate links.


The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

More by Skinny


  1. Hi,
    Just a clarification please. In the rice amounts you state; 1 cup brown rice, cooked. Do you mean 1 cup raw rice then cooked (to make approx 4 cups of cooked rice), or do you mean 1 cup of cooked rice? Same with the wild rice.
    There’s a big difference and I just need the clarification.

    Kind regards,

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating