Curried Turkey Casserole
Here is a new, delicious, and creative way to use those turkey leftovers without getting bored of the same old thing.
Servings: 6 people
Calories: 237kcal
Ingredients
- 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)
Instructions
- 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
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
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7