Turkey & Wild Rice Casserole

Turkey & Wild Rice Casserole

With the holidays around the corner, I can’t help but get excited about the seasonal dishes and flavors! However, I’m a sucker for trying new, improved holiday dishes that taste just as comforting as the traditional versions but without the guilt.

This meal delivers that cozy, creamy flavor we love and is packed with nutrients to keep you feeling fueled, balanced, and energized through the holiday season.

So, let’s break it down:

  • Wild Rice: High in fiber and antioxidants, wild rice supports healthy digestion and provides a steady source of energy.
  • Turkey Breast: Lean and high in protein, turkey breast is a great source of B vitamins, which are essential for energy and immune health.
  • Coconut Milk: Rich in healthy fats, coconut milk adds creaminess without dairy, supporting heart and brain health while keeping you feeling satisfied.
  • Carrots & Celery: Loaded with vitamins and minerals like vitamin A, potassium, and antioxidants, these vegetables support eye health, immune function, and hydration.

If this list isn’t convincing enough to try out this healthy dish, then I might just say you’re a wild turkey!

Ingredients

  • 1 cup Wild Rice (dry)
  • 1 Yellow Onion (small, diced)
  • 4 Carrot (medium, diced)
  • 4 stalks Celery (diced)
  • 3 cups Chicken Broth (warmed)
  • 1 cup Canned Coconut Milk
  • 1/4 cup Grass fed organic Butter
  • 1/4 cup Brown Rice Flour
  • 2 tsps Garlic Powder
  • 1 lbs Turkey Breast (boneless, skinless, chopped)
  • 1/3 cup Parsley (chopped, optional)

Preparation

  1. Preheat the oven to 375ºF (190ºC).
  2. In a large casserole dish, mix the rice, onions, carrots, celery, and broth. Cover and cook in the oven for 60 to 75 minutes, or until the rice is just cooked.
  3. In a saucepan over medium heat, whisk together the coconut milk, butter, flour, and garlic powder for approximately three to four minutes or until thickened.
  4. Remove the cover from the casserole dish and add the sauce and raw turkey. Stir to combine. Raise the oven temperature to 425ºF (220ºC) and bake, uncovered, for 20 to 25 minutes or until bubbly and the turkey is cooked through.
  5. Divide evenly between plates. Top with parsley (optional) and enjoy!
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