Description
This Chaos Thanksgiving Turkey Orzo Casserole is a comforting, hearty dish that combines tender shredded turkey, creamy orzo pasta, and classic holiday flavors like stuffing, cranberry sauce, and a blend of cheeses. Baked to golden perfection with a crispy breadcrumb topping, this casserole brings together the best of Thanksgiving for an easy, satisfying meal that serves 8.
Ingredients
Scale
Turkey and Pasta Base
- 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
Stuffing and Sauces
- 2 cups prepared stuffing (store-bought or homemade)
- 1 cup cranberry sauce (whole berry or jellied)
Cheeses and Toppings
- 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 Oven: Preheat your oven to 375°F and grease a 9×13-inch casserole dish with butter or nonstick spray to prevent sticking during baking.
- Sauté 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 soften.
- Add Aromatics and Seasonings: Stir in the minced garlic, dried thyme, dried sage, salt, and black pepper. Sauté this mixture for 1 minute until fragrant and aromatic.
- Cook Orzo: Add the dry orzo to the skillet and stir constantly for about 2 minutes to toast the pasta slightly. Pour in the chicken or turkey broth and bring it to a simmer. Let it cook, stirring occasionally, for 8 to 10 minutes until the orzo is just al dente and most of the liquid is absorbed.
- Combine Turkey: Remove the skillet from heat and gently fold the shredded or chopped turkey into the orzo mixture to combine evenly.
- Layer First Half: Transfer half of the turkey-orzo mixture into the prepared casserole dish. Evenly scatter half of the stuffing over the mixture, then dollop and swirl half of the cranberry sauce on top. Sprinkle with half of the mozzarella or Gruyère cheese and Parmesan cheese.
- Add Remaining Layers: Add the remaining turkey-orzo mixture on top, followed by the rest of the stuffing. Swirl the remaining cranberry sauce over this layer, then finish by sprinkling the rest of the mozzarella or Gruyère and Parmesan cheeses. Let the layers mingle slightly for a rustic effect.
- Prepare Topping: In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top layer of the casserole for a crunchy crust.
- Bake Casserole: Place the casserole in the preheated oven and bake for 30 to 35 minutes until it is bubbling and golden on top. For extra browning, broil the casserole for 2 to 3 minutes at the end of baking, watching closely to avoid burning.
- Rest and Garnish: Allow the casserole to rest for 10 minutes after baking to set. Before serving, garnish with chopped fresh parsley if desired for a fresh, vibrant touch.
Notes
- Use low-sodium broth to better control the saltiness of the dish.
- If you prefer, substitute the mozzarella with Gruyère for a richer flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a gluten-free version, use gluten-free orzo and stuffing alternatives.
- The cranberry sauce can be whole berry or jellied based on your preference.
- Broiling at the end is optional but adds a lovely golden crust to the casserole.
