Turkey Casserole


  • 1 cup wild rice blend
  • 3 cups cooked, cubed or shredded turkey
  • 1 yellow onion, diced
  • 8 baby bella or cremini mushrooms, chopped
  • 2 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • salt and pepper, to taste
  • 3/4 cup turkey or chicken broth
  • 1 tablespoon arrowroot mixed with 1 tablespoon water
  • 10 ounces frozen peas


    • Cook the quinoa blend according to its instructions.
    • Preheat oven to 350F. In a large saute pan, heat the oil over medium-high heat.
    • Add the onions and mushrooms, then cook for about 5 minutes—the onions should be soft.
    • Add the garlic, thyme and salt to a saucepan with olive oil. Cook over medium heat until fragrant, about one minute.
    • Add the chicken broth to the pan, stirring well. Then make a slurry by mixing arrowroot powder and water together in another small bowl. Stir in the slurry until it thickens and then set aside.
    • Place the cooked quinoa, turkey and frozen peas in a 9x13-inch casserole dish. Pour the onion mushroom sauce over all ingredients.
    • Mix all of the ingredients together, then transfer to an oven-safe dish and bake covered for 15 minutes.

      SERVING: 6



      Calories Carbs Fat Protein  Fibers
      305 32 11 21 5