This one-pot creamy turkey and rice dish is the ultimate post-Thanksgiving comfort meal. Loaded with tender turkey, veggies, and a creamy sauce, it’s hearty, easy, and ready in under 40 minutes.

Servings: 4 | Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins

One-pot creamy turkey and rice topped with herbs in a skillet, warm cozy lighting.

Equipment:

– Large pot or deep skillet

– Wooden spoon

– Knife and cutting board

– Measuring cups and spoons

Ingredients: one-pot creamy turkey

– 2 cups cooked turkey, shredded

– 1 cup long-grain rice (uncooked)

– 2 tbsp butter or olive oil

– 1/2 onion, diced

– 1 garlic clove, minced

– 1 1/2 cups broth (chicken or turkey)

– 1 cup milk or cream

– 1/2 cup frozen peas and carrots

– 1/2 tsp salt

– 1/4 tsp pepper

– 1/4 cup grated parmesan (optional)

Instructions: one-pot creamy turkey

1. Heat butter in a large pot or skillet over medium heat. Add onion and garlic, cook for 2–3 minutes until soft.

2. Stir in uncooked rice, coating it with the butter and aromatics.

3. Add broth and milk, then bring to a simmer. Cover and cook for 15–18 minutes until rice is tender.

4. Stir in shredded turkey, peas, and carrots. Cook another 5 minutes until heated through.

5. Stir in parmesan (if using), season with salt and pepper, and serve warm.

Nutrition Facts (Per Serving):

Calories: 420 | Protein: 32g | Fat: 14g | Carbs: 40g

Expert Tips:

– Great for using Thanksgiving leftovers!

– Substitute chicken for turkey any time of year.

– Add mushrooms or spinach for more veggies. – For extra creaminess, mix in a spoonful of sour cream before serving

One-Pot Creamy Turkey and Rice

This one-pot creamy turkey and rice dish is the ultimate post-Thanksgiving comfort meal. Loaded with tender turkey, veggies, and a creamy sauce, it’s hearty, easy, and ready in under 40 minutes.

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Ingredients Equipment Method Notes

Ingredients

– 2 cups cooked turkey shredded
– 1 cup long-grain rice uncooked
– 2 tbsp butter or olive oil
– 1/2 onion diced
– 1 garlic clove minced
– 1 1/2 cups broth chicken or turkey
– 1 cup milk or cream
– 1/2 cup frozen peas and carrots
– 1/2 tsp salt
– 1/4 tsp pepper
– 1/4 cup grated parmesan optional

Equipment

– Large pot or deep skillet
– Wooden spoon
– Knife and cutting board
– Measuring cups and spoons

Method

Heat butter in a large pot or skillet over medium heat. Add onion and garlic, cook for 2–3 minutes until soft.
Stir in uncooked rice, coating it with the butter and aromatics.
Add broth and milk, then bring to a simmer. Cover and cook for 15–18 minutes until rice is tender.
Stir in shredded turkey, peas, and carrots. Cook another 5 minutes until heated through.
Stir in parmesan (if using), season with salt and pepper, and serve warm.

Notes

Nutrition Facts (Per Serving):
Calories: 420 | Protein: 32g | Fat: 14g | Carbs: 40g

Expert Tips:
– Great for using Thanksgiving leftovers!
– Substitute chicken for turkey any time of year.
– Add mushrooms or spinach for more veggies.
– For extra creaminess, mix in a spoonful of sour cream before serving.

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