- Average
- Average budget
Ingredients
- Ingredients
- 1 tablespoon olive oil
- 2 tablespoons Cabot Salted Butter
- 1 large onion, chopped
- 2 teaspoon fresh thyme, minced
- 1½ cups uncooked white rice, such as Basmati or Jasmine
- 4 cups turkey or chicken stock or broth
- 2 cups chopped cooked green vegetables, such as green beans, brussels sprouts, or broccoli
- 2 cups chopped cooked yellow vegetables, such as squash, sweet potato or carrots
- 2-3 cups cooked chopped or shredded turkey
- 1 cup turkey gravy (may substitute stock or milk, if gravy is not available)
- Salt and pepper to taste (use sparingly, as most ingredients have already been seasoned)
- 2 8-ounce packages Cabot Sharp Shredded Cheddar Cheese, divided or Cabot Sharp Cheddar Cheese (4 cups)
- 1/3 cup Cranberry Sauce, jellied or whole berry
- 2 cups leftover stuffing
Preparation
Step 1
Start by preheating your oven to 350°F. Prepare a 9×13 casserole dish with pan spray or butter.
Heat olive oil and Cabot Salted Butter in a large sauté pan or pot over medium heat. Add the onion, thyme, and rice and sauté for 3-5 minutes, until the onion is translucent and the rice begins to turn golden.
Add turkey stock and stir up the brown bits from the bottom of the pan. Simmer for 10 minutes.
Add the green and yellow vegetables, turkey and turkey gravy, and simmer for 2-3 minutes until heated through.
Remove from heat and slowly add 3 cups of shredded cheese. Taste and, if needed, season with salt and pepper. Pour mixture into the prepared 9×13 pan and dot the top with cranberry sauce.
Top with leftover stuffing and the remaining 1 cup of shredded Cabot Sharp Cheddar Cheese. Spray a sheet of aluminum foil with pan spray and tightly cover casserole.
Bake covered for 20 minutes. Remove the foil and continue baking for an additional 10-15 minutes or until the cheese is golden and the casserole is bubbling.
Let cool for 5 minutes and dig in!