This recipe is a Thanksgiving turkey leftovers version of Chicken and Leeks Rice Casserole with some broccoli added to it. If you don’t have leftovers, you can buy some turkey parts – 2 wings, two thighs and two drumsticks – and poach them at the same time that you are making turkey stock.
For homemade turkey stock use:
4 carrots, cut in 3″ pieces
2 stalks of celery, cut in 3″ pieces
1 onion, cuts in 4 pieces (leave onion skins on for color)
2 small or 1 large bay leaf
1 teaspoon salt (or to taste)
Place the turkey parts in a stock pot. Add the vegetables and enough water to cover everything. Add the bay leaf, salt and peppercorns. Bring to a boil and cook for 10 minutes skimming off any brown stuff that comes to the surface. Turn the heat down and simmer for 1 1/2 hours. Lift the turkey parts out with tongs, remove the meat from the bones, put the bones back in the pot and tear the meat into bit sized pieces and put in the refrigerator. Continue cooking the stock for another hour. Pour the broth through a sieve. Measure out the amount of broth that you need for the rice. You can make soup with the rest of the broth, or you can drink it like tea. It can be put in a mason jar and frozen to use later.
Turkey and Broccoli Rice Casserole With Leeks
- 4 – 5 cups cooked turkey (or chicken)
- 1 1/2 cups long grain white rice
- about 3 cups turkey or chicken broth (use the directions of the rice package for how much liquid)
- 1 large head of broccoli, cut into florets
- 2 cups half and half
- 1 medium leek, light green and white parts only, sliced down the middle, rinsed and cut into small pieces
- 1/2 cup butter
- 1 teaspoon salt
- 1/3 teaspoon white pepper
Cook the rice in the turkey broth. Bring a large pot of water with 2 teaspoons of salt to a boil and blanche the broccoli for 3 1/2 minutes, rinse to stop the cooking and then cut the florets into small pieces. Sauté the leeks in the butter for 8 minutes. Combine all ingredients in a casserole. Cover with foil and bake in a 350 degree oven for 40 minutes.