Turkey Rice Casserole
Ingredients:
FOR THE TOPPING:
• 14 Ritz crackers about ½ cup
• 1 slice hearty sandwich bread about ¼ cup
• 3 tablespoons melted unsalted butter
FOR THE TURKEY RICE CASSEROLE:
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion diced
• 2 medium carrots peeled and thinly sliced
• 2 garlic cloves minced
• 1 cup long-grain white rice uncooked
• 1 cup water
• 2½ cups unsalted chicken or turkey stock
• 1 cup heavy cream
• ¼ teaspoon kosher salt
• ¼ freshly ground black pepper
• 2 cup cooked turkey shredded or cubed
• 8 ounces sliced water chestnuts drained (1 can)
• ¾ cup grated Parmesan cheese
• Juice of 1 lemon
• 1 teaspoon Worcestershire Sauce
• 1½ teaspoon dried tarragon leaves or 1 tablespoon (minced, fresh)
• 1½ cup frozen baby peas
Instructions
• Heat oven to 375°F and adjust oven rack to middle position. Spray an 8x8-inch casserole dish with nonstick cooking spray.
• FOR THE TOPPING:
• Place the crackers and bread in a food processor fitted with the metal blade. Pulse until fine crumbs. Place the crumbs in a small bowl and add the melted butter. Mix well and set aside.
FOR THE TURKEY RICE CASSEROLE:
• Heat a large nonstick skillet, over medium heat and add the oil and butter. Add the onion and carrots and cook about 6 minutes or until the carrots have softened and are lightly browned.
• Add garlic and cook another 30 seconds, until bloomed and fragrant.
• Add rice and cook, stir until coated.
• Add water, chicken stock, cream, ¼ teaspoon salt, ¼ teaspoon ground black pepper. Bring the rice mixture to a simmer and turn heat to low.
• Cover and cook, stirring often, for 20-25 minutes or until most of the liquid is absorbed. The rice should be just tender.
• Add the turkey, water chestnuts, Parmesan cheese, lemon juice, Worcestershire Sauce, tarragon and peas. Cook uncovered, stirring often, for 2 minutes.
• Pour the turkey/rice mixture into the prepared casserole dish, sprinkle with the cracker topping and bake at 375°F until bubbly and the top is golden brown, about 20-25 minutes.
• Transfer to a cooling rack and cool 5-10 minutes before serving.