Turkey and Rice Casserole
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This simple Turkey and Rice Casserole turns leftover turkey into a meal worth celebrating. Wild rice adds texture, sausage brings rich flavor, and a touch of cranberry makes it all feel festive. It’s quick to prepare, easy to bake, and guaranteed to leave everyone reaching for seconds.
If you ask me, there’s something deeply comforting about a casserole baking away in the oven. Mmmm! Maybe it’s the way the kitchen fills with that savory, homey aroma, or maybe it’s knowing that a warm and satisfying dinner is just a few minutes away. This Turkey and Wild Rice Casserole is one of those dishes that checks all the boxes: cozy, hearty, flavorful, and so simple to pull together. I also love that it uses up any leftover Thanksgiving turkey. (But don’t worry, you can make some turkey just for this recipe if you don’t have leftovers.)
What I especially love about this recipe is how it takes a few simple ingredients and turns them into something that feels special. The mix of wild rice, savory sausage, tender turkey, and sweet cranberries creates the perfect balance of comfort and flavor. If you’re craving something warm and filling, this recipe is for you. Around here, it’s a favorite when the weather turns cold and I’m in the mood for an easy, satisfying meal that tastes like home. Let’s get into the recipe.
Why You’ll Enjoy This Recipe
- It’s the perfect way to use leftover turkey. Whether you’ve just finished hosting Thanksgiving or have a bit of turkey tucked in the freezer, this casserole gives it new life in the most delicious way. It’s hearty, flavorful, and feels like comfort in a dish.
- A cozy, all-in-one meal. With turkey, sausage, rice, and vegetables, this casserole has everything you need in one pan. It’s warm and filling, and makes the house smell amazing while it bakes. Just add a side salad.
- Make it ahead or freeze for later. This recipe is perfect for busy days. You can prep it in advance, store it in the fridge overnight, or freeze it for a future meal. It reheats beautifully and stays perfectly moist every time.
- Simple ingredients, big flavor. A handful of everyday ingredients come together to create something that feels special. The mix of savory sausage, tender turkey, and sweet cranberries is comforting, balanced, and satisfying in every bite.
Ingredients
Before I walk you through the recipe for this easy casserole, let’s gather all the necessary ingredients.
- Long-grain and wild rice mix – This rice blend adds a wonderful mix of texture and nutty flavor, giving the casserole a hearty base that soaks up all the creamy goodness.
- Ground pork sausage – Adds rich, savory flavor and a touch of spice that pairs perfectly with the turkey and rice. It gives the dish depth and makes it extra satisfying.
- Mushrooms – Their earthy flavor and tender texture bring a nice balance to the richness of the casserole, complementing the rice and sausage beautifully.
- Celery – Adds a subtle crunch and freshness that keeps the casserole from feeling too heavy. It also builds flavor as it cooks down with the sausage.
- Cornstarch – Works as a thickener for the creamy sauce, helping it come together into a smooth, velvety consistency that coats every bite.
- Milk – Adds creaminess and body to the sauce, giving the casserole its cozy, comforting texture.
- Worcestershire sauce – Brings a subtle tang and umami flavor that ties all the ingredients together, making the sauce extra flavorful.
- Cooked turkey – Tender, juicy turkey makes this the ultimate comfort meal and the perfect way to use up holiday leftovers. If you don’t have leftover turkey, try this frozen turkey. It bakes quickly and is delicious!
- Dried cranberries – Their hint of sweetness balances the savory and adds little bursts of color and flavor throughout the casserole.
How To Make
And with all of our ingredients assembled, I think we’re ready to bake this Turkey and Rice Casserole. I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.
- Preheat your oven to 375 degrees F. Spray an 11×7-inch baking dish with baking spray and set aside.
- Prepare the rice mix according to the package directions and set aside.
- In a large skillet, cook the sausage, mushrooms, and celery over medium heat until the sausage is browned and cooked through, breaking it apart as it cooks.
- Drain the sausage mixture, reserving about one tablespoon of drippings in the skillet. Set the sausage mixture aside.
- Add the cornstarch to the drippings, stirring until smooth. Cook for one minute, stirring constantly. Gradually whisk in the milk and Worcestershire sauce. Continue cooking over medium heat, stirring constantly, until the sauce thickens.
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- In a large bowl, combine the cooked rice, sausage mixture, sauce, turkey, and cranberries. Spoon everything into the prepared baking dish and spread evenly.
- Bake for 40–45 minutes, until hot and bubbly.
To store: Cover and refrigerate for up to two days or freeze for up to two weeks. If frozen, thaw in the refrigerator before baking.
Frequently Asked Questions
Can I swap the sausage or leave it out?
Absolutely. Mild or hot Italian sausage, chicken sausage, or even bacon bits will work. For a lighter option, omit the sausage and add extra mushrooms or a handful of chopped spinach.
Are there easy add-ins for more flavor or texture?
Try toasted pecans or walnuts, a handful of shredded cheddar or Swiss, or fresh herbs like thyme and parsley. A sprinkle of fried onions or buttered breadcrumbs on top adds a lovely crunch.
Can I use chicken instead of turkey?
Yes. Rotisserie chicken or leftover roast chicken works perfectly. Keep the amounts the same.
More Hearty Meals You’ll Love
- Spaghetti and Meatballs Casserole
- Roasted Butternut Squash with Sausage and Cranberry Filling
- Easy Chicken Cordon Bleu
- Skillet Lasagna
- Creamy Pumpkin Tortellini
If you’re looking for a meal that’s as comforting as it is convenient, this Turkey and Wild Rice Casserole fits the bill perfectly. It’s hearty enough for a Sunday dinner but simple enough to pull together on a weeknight. I hope you’ll give this one a try. If you do, I’d sure love to know what you think. Please stop back and leave a comment and a 5-star rating below.
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Turkey and Wild Rice Casserole
Ingredients
- 6.2 ounces long-grain and wild rice mix uncooked
- ½ pound ground pork sausage
- 1 cup sliced mushrooms
- ½ cup sliced celery
- 1 tablespoon cornstarch
- 1 cup milk
- 1 teaspoon Worcestershire sauce
- 3 cups cooked turkey chopped
- 1 cup sweetened dried cranberries
Instructions
- Preheat your oven to 375 degrees F. Spray an 11×7-inch baking dish with baking spray and set aside.
- Prepare the rice mix according to the package directions and set aside.
- In a large skillet, cook the sausage, mushrooms, and celery over medium heat until the sausage is browned and cooked through, breaking it apart as it cooks.
- Drain the sausage mixture, reserving about one tablespoon of drippings in the skillet. Set the sausage mixture aside.
- Add the cornstarch to the drippings, stirring until smooth. Cook for one minute, stirring constantly. Gradually whisk in the milk and Worcestershire sauce. Continue cooking over medium heat, stirring constantly, until the sauce thickens.
- In a large bowl, combine the cooked rice, sausage mixture, sauce, turkey, and cranberries. Spoon everything into the prepared baking dish and spread evenly.
- Bake for 40–45 minutes until hot and bubbly.
- To store: Cover and refrigerate for up to two days or freeze for up to two weeks. If frozen, thaw in the refrigerator before baking.
Michael, this sounds like Thanksgiving in a pan! – except we don’t eat mushrooms. Can they be left out, or is there another substitution? (I usually replace with sliced yellow squash, but don’t think that will work here…)
I would just omit them. Enjoy!
xo Michael