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Turkey Rice Bake

User Rating 4.5 Star Rating (3 Reviews)


A turkey and rice casserole with a flavorful homemade sauce and mushrooms.


  • 1 cup uncooked rice
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 1 1/4 cups chicken broth
  • 1/2 cup dry white wine
  • 1 can (4 ounces) sliced mushrooms, undrained
  • 1 teaspoons dried parsley flakes
  • 1 tablespoon finely chopped onion
  • 1/4 teaspoon poultry seasoning
  • 1 cup grated sharp Cheddar cheese
  • 2 cups diced cooked turkey
  • salt and pepper
  • paprika


Cook and drain rice. Melt butter in a large saucepan over medium-low heat; add flour and stir until smooth. Gradually add chicken broth and white wine, stirring constantly until thickened. Stir in mushrooms, parsley, onion, poultry seasoning, and half of the cheese. Stir until cheese is melted. Stir in rice and turkey, season to taste with salt and pepper. Pour into a shallow baking dish; sprinkle with remaining cheese and paprika. Bake at 375° for 25 to 30 minutes.
Serves 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
great 4 leftover turkey, Member Hardingke

I used sherry instead of white wine and didn't have to add salt. I also used chicken stock instead of broth, brown rice instead of white, and a rosemary blend for the spice. It turned out great. My husband loved it and so did I! Warmed the tummy on this cold winter's day.

10 out of 10 people found this helpful.

See all 3 reviews

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