Spinach Artichoke Turkey Casserole
With Thanksgiving quickly approaching, I'm sure the turkey recipes are out in full force. I had some leftover turkey and wanted to do something quick and easy with it, since the turkey that you'll be cooking in a little over a week will probably take you all day (depending on how many people you've got showing up -- we usually hit around 20-30 depending on the year)! This is a tasty casserole that should only take you about 45 minutes from start-to-table, maybe less time. It's got some great flavors that come together, along with hearty vegetables and creamy cheeses. Bake 'til bubbly, and you're good to go! Read on for details.
What You Need:
- 1 1/2 cups brown rice
- 3 cups chicken stock
- 2 tbsp. butter
- 1 cup portobello mushrooms, diced
- 1/4 cup white wine
- 14 oz. can artichoke hearts, diced
- 1 cup spinach
- 8 oz. ricotta cheese
- 8 oz. cream cheese
- 6 oz. Colby Jack cheese, diced
- 2 cups cooked turkey meat, shredded or roughly chopped
- 1 tbsp. onion powder
- 1 tsp. garlic powder
- Salt and pepper, to taste
- 14 oz. can cream of celery soup
1. Start by cooking your rice. You can use chicken stock or water, but chicken stock (obviously) adds more flavor and plumps the rice grains up a bit more.
2. While the rice is cooking, add your butter to a skillet. Saute the mushrooms over medium-high heat until soft. Season generously with salt and pepper. Add the white wine and deglaze the pan. After the wine reduces by half, add the artichokes and spinach. Cook until spinach wilts.
3. In a large mixing bowl, mix your ricotta, cream cheese, and colby jack cheese. Top with piping hot rice and the spinach-artichoke mixture. The heat from the rice and vegetables should gently melt the cheeses and make it easier to mix. Add turkey, spices, and lastly, the cream of celery.
4. Once everything is mixed thoroughly, transfer to a baking dish. Bake on 400 degrees until heated all the way through and bubbling. Enjoy!