Recipe: High a next-day casserole of leftover turkey, rice, and veggies with cornbread crumbs

By the second or third day after Thanksgiving, many of the good leftovers have already been wolfed up. What usually stays is but extra turkey and a few greens. Mix the 2 with carbs and cheese in a homey, hearty casserole. This one requires pretty little effort for the cooks who could be burned out after the insanity of the vacation. You want a pot of rice and a cheese sauce, then combine in peas, butternut squash, Brussels sprouts, or no matter you will have, together with the turkey. Minimize all the things into bite-sized items. Bake the casserole partly earlier than including cornbread crumbs and popping it again into the oven. You have acquired sufficient for your loved ones and the visitors, earlier than everybody hits the street.

RICE

• 1. In a heavy-based saucepan, mix the water, salt, and rice. Deliver to a boil, decrease the warmth, and canopy the pan. Simmer for 18 minutes, or till the rice is tender and has absorbed the water; you’ll see steam holes on the floor of the rice.

• 2. Take away the rice from the warmth. Go away the quilt on. Let the rice sit for 10 minutes. Fluff with a fork.

CASSEROLE

• ¼

  cup (1/2 stick) butter

• 1

  small onion, chopped

• 2

  stalks celery, chopped

• 1

  tablespoon chopped recent sage

• ¼

  cup flour

• 2

  cups turkey or rooster inventory

• 1

  cup milk or half and half

• 8

  ounces cheddar, shredded

• 4

  cups cooked greens (butternut squash, inexperienced beans, broccoli, peas, Brussels sprouts), minimize into 1-inch items

• 2

  cups diced cooked turkey

• 2

  cups crumbled cornbread

• 1. Set the oven at 425 levels. Have available a 9-by-13-inch baking dish.

• 2. In a big flameproof casserole or Dutch oven over medium-high warmth, soften the butter. Add the onion and celery, and prepare dinner, stirring usually, for five minutes, or till they soften.

• 3. Decrease the warmth to medium. Add the sage and flour. Cook dinner, stirring, for two minutes. Add the inventory and milk or half and half. Deliver the combination to a boil, stirring always.

• 4. Add the cheese and whisk till it melts fully. Take away from the warmth.

• 5. In a big bowl, mix the rice, greens, and turkey. Pour the cheese sauce into the bowl and stir till mixed. Switch the combination to the baking dish.

• 6. Bake the casserole for quarter-hour. Sprinkle the cornbread crumbs on prime. Proceed baking for quarter-hour, or till the cornbread is golden brown and the sauce is effervescent on the edges. (Complete baking time is half-hour.)

Karoline Boehm Goodnick

Serves 8

By the second or third day after Thanksgiving, many of the good leftovers have already been wolfed up. What usually stays is but extra turkey and a few greens. Mix the 2 with carbs and cheese in a homey, hearty casserole. This one requires pretty little effort for the cooks who could be burned out after the insanity of the vacation. You want a pot of rice and a cheese sauce, then combine in peas, butternut squash, Brussels sprouts, or no matter you will have, together with the turkey. Minimize all the things into bite-sized items. Bake the casserole partly earlier than including cornbread crumbs and popping it again into the oven. You have acquired sufficient for your loved ones and the visitors, earlier than everybody hits the street.

RICE

1. In a heavy-based saucepan, mix the water, salt, and rice. Deliver to a boil, decrease the warmth, and canopy the pan. Simmer for 18 minutes, or till the rice is tender and has absorbed the water; you’ll see steam holes on the floor of the rice.

2. Take away the rice from the warmth. Go away the quilt on. Let the rice sit for 10 minutes. Fluff with a fork.

CASSEROLE

1. Set the oven at 425 levels. Have available a 9-by-13-inch baking dish.

2. In a big flameproof casserole or Dutch oven over medium-high warmth, soften the butter. Add the onion and celery, and prepare dinner, stirring usually, for five minutes, or till they soften.

3. Decrease the warmth to medium. Add the sage and flour. Cook dinner, stirring, for two minutes. Add the inventory and milk or half and half. Deliver the combination to a boil, stirring always.

4. Add the cheese and whisk till it melts fully. Take away from the warmth.

5. In a big bowl, mix the rice, greens, and turkey. Pour the cheese sauce into the bowl and stir till mixed. Switch the combination to the baking dish.

6. Bake the casserole for quarter-hour. Sprinkle the cornbread crumbs on prime. Proceed baking for quarter-hour, or till the cornbread is golden brown and the sauce is effervescent on the edges. (Complete baking time is half-hour.)Karoline Boehm Goodnick