This turkey and wild rice casserole is a great dinner that the whole family will love. The recipe makes a delicious healthy dinner!
This casserole is a delicious and healthy Fall dinner that uses butternut squash, wild rice, turkey sausage, and kale. It is a great weeknight family dinner because it comes together quickly. It also has minimal steps to prepare!
What You Will Need for this Dish
While the full ingredient list is available below, here is a quick breakdown of the ingredients you will need.
Wild rice
Olive oil
Onion
Turkey sausage
Butternut Squash
Kale
Shredded parmesan
How to Make the Best Turkey and Wild Rice Casserole
While the full recipe details are available below, here are some tips to make the best fall casserole!
Wild Rice: this recipe calls specifically for wild rice. This is important because it is a key element to the flavors in this dish.
Turkey Sausage: while I generally opt for lean ground turkey when I cook, this recipe is just not the same without turkey sausage. I used a turkey cranberry sausage in this meal and it was perfect. When making this meal, be sure to remove the turkey sausage from the casing. This is important because it allows you to break the turkey sausage apart. You need to spread the turkey sausage evenly throughout the casserole.
Butternut Squash: cut the butternut squash into small equally sized pieces. This is important because it helps the squash cook faster and more evenly.
Kale: remove the in the middle of each kale leaf. This is important because it makes the kale easier to cook. It will also be less tough when you go to eat this dish. Add the kale to the pan and cook until it starts to soften. Once the kale has softened, then it is ready!
Pro Tip: if you double the turkey sausage, kale, onion, and butternut squash in this recipe and save half, you will have enough to make my turkey sausage egg cups for breakfast the next day!
3 cups butternut squash, cubed (approximately 1/2 a small squash)
8 oz turkey sausage (approximately 2 links), removed from casing
1 kale leaf, center rib removed and chopped into bite sized pieces
1/4 cup grated parmesan
Instructions
Add the wild rice and chicken broth to a small pot. Cook according to package instructions. Preheat oven to 400F.
Heat a large non-stick skillet over medium heat. Add the oil and onion and sauté until the onions are soft, approximately 2 to 3 minutes.
Add the butternut squash to the skillet and cover, reducing the heat to medium-low. Cook, tossing occasionally, until the squash is tender enough to be pierced by a fork, approximately 5 to 10 minutes.
Turn the heat on the skillet back to medium and add the turkey sausage, breaking it apart as it cooks. Once the turkey has cooked through, add the kale and cook until it softens, approximately 3 to 4 minutes.
Add the cooked wild rice to the skillet and remove from heat. Toss together until well combined. Pour the contents of the skillet into a 9 by 13 baking dish and sprinkle the top with the parmesan cheese. Cook in the oven until the parmesan is melted, approximately 5 minutes.
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