Apple Rosemary Turkey Casserole
Apple Rosemary Turkey Casserole is full of sweet apple, savory rosemary, and leftover Thanksgiving turkey. A great Thanksgiving leftover-turkey recipe.
Apple Rosemary Turkey Casserole is one of our favorite ways to use up leftover Thanksgiving turkey. The sweet apple chunks, savory rosemary with turkey and rice make this casserole recipe a favorite for the whole family.
With Thanksgiving right around the corner, having some brand new recipes for all that leftover turkey is needed. This Thanksgiving we are staying in town and spending time with my husband’s family. It always feels great to spend time with family and take a break from the normal routine.
Making Apple Rosemary Turkey Casserole is quick and easy and super budget-friendly. This recipe only takes a cup and a half of shredded turkey, rice which is an inexpensive filler, a chopped up apple, a dash of rosemary, sea salt, and dill weed, and a handful of pine nuts. This entire casserole costs approximately $5 to make. Budget-friendly dinner all the way!
The first step is to make the rice. Which takes about 15-20 minutes. While the rice is cooking, chop the leftover turkey and apple. When the rice is done cooking, transfer it to a baking dish. Add the turkey, apple, seasonings, and pine nuts. Add about 3/4 cup of water to help keep the rice from drying out. Stir together and bake for 15-20 minutes or until the turkey is heated through. Remove from the oven and serve.
- 1 1/2 cup leftover turkey, fully cooked
- 3 cups cooked rice
- 1 medium apple
- 2 tsp dried rosemary
- 2 tsp dill weed
- 1 tsp sea salt
- 1/2 cup pine nuts
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Cook rice according to package.
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Preheat oven to 350 degrees. Chop the leftover turkey to bite-size pieces, about ½”. Chop the apple to 1/2 “ pieces.
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Remove cooked rice from pan and transfer to a 9×13 baking dish. Add the chopped turkey and apple, all seasonings, and pine nuts. Stir together. Add ¾ cup of water. (To prevent drying out the rice)
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Bake for 15-20 minutes or until heated through. Remove from oven. Serve.
Store leftovers in a covered glass container in the fridge for up to 4 days.
USED IN THIS RECIPE:
