Description
A comforting and flavorful casserole combining Thanksgiving turkey and orzo pasta, layered with stuffing and cranberry sauce.
Ingredients
Scale
- 2 cups cooked turkey, shredded or chopped
- 1 1/2 cups dry orzo pasta
- 4 cups low-sodium chicken or turkey broth
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, plus more to taste
- 2 cups prepared stuffing (store-bought or homemade)
- 1 cup cranberry sauce (whole berry or jellied)
- 1 cup shredded mozzarella or Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch casserole dish with butter or nonstick spray.
- In a large skillet, melt 2 tablespoons unsalted butter over medium heat. Add diced onion, celery, and carrots; cook for 5 to 6 minutes until vegetables are soft.
- Stir in minced garlic, dried thyme, dried sage, salt, and black pepper. Sauté for 1 minute until aromatic.
- Add dry orzo to the skillet and stir constantly for 2 minutes to toast. Pour in chicken or turkey broth and bring to a simmer. Cook, stirring occasionally, for 8 to 10 minutes until the orzo is just al dente and most liquid is absorbed.
- Remove skillet from heat. Gently fold shredded or chopped turkey into the orzo mixture.
- Transfer half the turkey-orzo mixture into the prepared casserole dish. Evenly scatter half of the stuffing over top, then dollop and swirl half the cranberry sauce. Sprinkle with half of the mozzarella (or Gruyère) and Parmesan cheeses.
- Add remaining turkey-orzo mixture, top with the rest of the stuffing, swirl on remaining cranberry sauce, and finish with the remaining cheeses. Let the layers overlap and mingle for a rustic effect.
- In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle evenly over the top layer.
- Bake in preheated oven for 30 to 35 minutes until casserole is bubbling and golden. For extra browning, broil for 2 to 3 minutes at the end.
- Let casserole rest for 10 minutes before cutting and serving. Garnish with fresh parsley if desired.
Notes
- Feel free to use leftover turkey for this dish.
- Change the cheese according to personal preference.
- Garnish with additional fresh herbs for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg