Since turkey sets out to taste identical throughout the holidays,?we created something more challenging!?Our Curried Turkey Casserole puts a distinctive, but delicious spin about the humble holiday dish. This hearty casserole uses both brown and wild rice when the base. Loads of veggies and apples?provide flavor and add nutrients, while turkey and hazelnuts pack inside?protein. Plus,?curry powder adds an exilerating, satisfying flavor. Just combine ingredients?into this super simple?casserole, and half-hour later, you’re in a position to feast!

This turkey casserole is an ideal technique to use those leftovers. It can become prepared early and frozen later on reheating!

Ingredients

• 1 1/2 tablespoon olive oil
• 1 medium yellow onion, diced
• 4 clove garlic, minced
• 1 small green pepper, diced
• 1 large carrot, peeled and diced small
• 2 stalks celery, diced small
• 1 medium green apple, diced small
• 1/2 teaspoon Kosher salt
• 1 cups brown rice, cooked
• 1/4 cups wild rice, cooked
• 1 1/2 cups boneless skinless turkey breast, shredded (leftovers work great!)
• 3 teaspoons curry powder
• 2 cups low sodium chicken broth
• 1/2 cup hazelnuts, ground fine
• 2 tablespoons fresh parsley, chopped (optional)

Instructions

1. Preheat oven to 400 degrees. Lightly spray a 9×13 inch casserole dish with nonstick spray.
2. In a substantial skillet, heat 1 tablespoon olive oil on medium heat. Add onion, garlic, pepper, carrot, celery, apple, and salt. Cook until onions are translucent. Add both different kinds of rice, turkey, curry, and chicken broth. Supply a boil and simmer for 5 minutes until the majority of the broth is evaporated. Pour into prepared casserole dish. Combine remaining olive oil, ground hazelnuts, and parsley. Top casserole with mix
3. Bake for Fifteen to twenty minutes until hazelnuts commence to brown and remaining broth has made available to rice. Remove from oven and allow to put for 3 minutes before serving. Enjoy!