Description
This Chaos Thanksgiving Turkey Orzo Casserole is a comforting, hearty dish that combines tender turkey, al dente orzo pasta, savory vegetables, and traditional Thanksgiving flavors like stuffing and cranberry sauce. Baked to golden perfection with a crunchy breadcrumb topping and melty cheese, it’s an ideal way to use leftover turkey while creating a festive, family-friendly meal.
Ingredients
Scale
Turkey and Pasta
- 2 cups cooked turkey, shredded or chopped
- 1 1/2 cups dry orzo pasta
- 4 cups low-sodium chicken or turkey broth
Vegetables and Seasonings
- 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
Additional Ingredients
- 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 and prepare the casserole dish: Preheat your oven to 375°F (190°C), and grease a 9×13-inch casserole dish using butter or a nonstick spray to prevent sticking.
- Sauté the vegetables: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the diced onion, celery, and carrots and cook for 5 to 6 minutes until the vegetables are softened.
- Add aromatics and seasonings: Stir in the minced garlic, dried thyme, dried sage, salt, and black pepper. Sauté everything together for about 1 minute until the mixture becomes fragrant.
- Toast and cook the orzo: Add the dry orzo pasta to the skillet and stir constantly for 2 minutes to toast it lightly. Pour in the chicken or turkey broth, bring to a simmer, and cook, stirring occasionally, for 8 to 10 minutes until the orzo is just al dente and most of the liquid is absorbed.
- Combine turkey with orzo: Remove the skillet from heat, then gently fold the shredded or chopped turkey into the orzo mixture.
- Assemble the casserole layers – first half: Transfer half of the turkey-orzo mixture into the prepared casserole dish. Evenly scatter half of the prepared stuffing over this layer, then dollop and swirl half of the cranberry sauce on top. Sprinkle with half of the shredded mozzarella (or Gruyère) and Parmesan cheeses.
- Assemble the casserole layers – second half: Add the remaining turkey-orzo mixture on top, followed by the rest of the stuffing. Swirl on the remaining cranberry sauce and finish by sprinkling with the remaining mozzarella (or Gruyère) and Parmesan cheeses. Allow layers to overlap naturally for a rustic presentation.
- Prepare breadcrumb topping: In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top layer of the casserole.
- Bake the casserole: Place the casserole in the preheated oven and bake for 30 to 35 minutes until it is bubbly and golden brown. For extra browning, broil for 2 to 3 minutes at the end if desired.
- Rest and garnish: Let the casserole rest for 10 minutes before cutting and serving. Garnish with chopped fresh parsley if you like.
Notes
- You can use either store-bought or homemade stuffing depending on your preference and time available.
- For a cheesier taste, Gruyère offers a nuttier flavor compared to mozzarella, but both work well.
- If you prefer a milder breadcrumb topping, you can omit the broiling step at the end.
- The casserole can be assembled a day ahead and refrigerated; just bake it fresh when ready to eat.
- This recipe is perfect for using up leftover turkey from your Thanksgiving feast or any roasted turkey.
