Oh man, two recipe posts in one day…not only that but two hot dish recipes in one day! I know you’re about falling off your chair right now and your socks have been rocked. Here is another option for using up those Turkey Day leftovers. Annnnnd yes this one also calls for bacon! Let it be known that bacon is my homeboy.
TURKEY AND CURRIED RICE HOT DISH
-3 Tbsp butter, divided, plus extra for the dish
-2 medium onions, chopped
-1/2 lb mushrooms, sliced
-2 cups cooked turkey, diced
-1/2 lb cooked bacon, chopped
-1 cup crumbled leftover stuffing or bread crumbs
-2 Tbsp chopped fresh parsley
-Pinch of dried thyme
-1 Tbsp curry powder
-1 cup rice
-2 cups hot turkey or chicken broth
Preheat oven to 375 degrees and butter a casserole dish.
In large skillet, melt 2 Tbsp of butter and add onions and mushrooms. Sauté over medium heat for 5 minutes or until veggies are softened.
Transfer the onions and mushrooms into the casserole and add turkey, bacon, stuffing, parley, and thyme.
Melt remaining 1 Tbsp of butter in skillet and add curry powder and rice, stirring. Add broth, stir well and pour over ingredients in the casserole.
Bake uncovered for 25 minutes or until rice has absorbed all of the liquid.