Prep 15 mins
Cook 30 mins
A lighter way to use up Thanksgiving leftovers without the addition of any cream soups. A simple meal we enjoy with a green salad. There is a similar recipe posted, however, this is the Cooking Light Quick and Easy version that I use, and since I just spent 30 minutes going through my cookbooks trying to find it, thought I'd post it here for future reference.
- 1 (6 ounce) package long grain and wild rice blend (Uncle Ben's)
- 1 ounce French bread (use day-old bread or bake fresh bread cubes at 350 degrees until toasted) or 1 ounce other firm white bread, cubed (use day-old bread or bake fresh bread cubes at 350 degrees until toasted)
- 1 tablespoon butter, melted and divided
- 3⁄4 cup parmesan cheese (3 oz)
- 1⁄2 cup chopped onion
- 2 garlic cloves, minced
- 1 (8 ounce) packagepresliced mushrooms
- 1 1⁄2 cups chopped cooked turkey
- 1 cup turkey gravy
- 1⁄2 cup 2% low-fat milk
- 1⁄2 cup reduced-fat sour cream (not fat free)
- 1⁄4 cup chopped fresh parsley
- 3⁄4 teaspoon fresh sage or 1⁄4 teaspoon dried sage
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- cooking spray
- 3⁄4 cup whole berry cranberry sauce
- Preheat oven to 325.
- Prepare rice according to package directions, omitting fat and seasoning packet.
- While rice cooks, place bread in food processor; pulse 15 times or until fine crumbs measure 1/2 cup. Add 1 teaspoon butter to processor; pulce until combined. Add Parmesan to processor; pulse until combined.
- Heat a large skillet over medium-high heat. Add remaining 2 teaspoons butter, onion, garlic and mushrooms. Saute 7 minutes or until the onion is tender. Stir in turkey and next 7 ingredients. Add cooked rice; stir.
- Transfer mixture to a 1 1/2 quart casserole dish that has been coated with cooking spray. Sprinkle with breadcrumb mixture.
- Bake at 325 for 30 minutes, or until golden brown. Serve with cranberry sauce.