Turkey Legs & Rice Casserole
If you want to add more gluten free and dairy free recipes to your recipe box, Turkey Legs & Rice Casserole might be a recipe you should try. This recipe makes 4 servings with 743 calories, 70g of protein, and 30g of fat each. For $1.9 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. 53 people found this recipe to be delicious and satisfying. This recipe from Diethood requires onions, fresh parsley, garlic cloves, and Salt & Pepper. Autumn will be even more special with this recipe. It works well as an affordable main course. From preparation to the plate, this recipe takes about 2 hours. Overall, this recipe earns an outstanding spoonacular score of 91%. Try Turkey Rice Casserole, Curried Turkey and Rice Casserole, and Turkey-Wild Rice Casserole for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 90 minutes
Ingredients:
1/4 teaspoon dried thyme
1/2 teaspoon fresh or dried parsley
2 garlic cloves, minced
1/8 teaspoon ground nutmeg
1 cup long grain rice
2 tablespoons olive oil
2 medium-sized onions, diced
1/2 tablespoon salt
salt & pepper to taste
2 Turkey Legs
Water
Equipment:
pot
casserole dish
oven
Cooking instruction summary:
Place the turkey legs in a 4-qt. soup pot and cover with water; bring to a boil over medium-high heat and continue to cook for 45 minutes.Pour the olive oil in a casserole dish and place it in the oven; turn the oven on to 425.Dice the onions; take the casserole dish out of the oven and add in the onions and the salt.Put back in the oven and continue to cook until soft; about 5 to 8 minutes.Take out the casserole dish, take the broth from the soup pot and pour it over the onions.Stir in the minced garlic, parsley, thyme, and nutmeg.Taste for salt and pepper. Mix in the rice.Place the turkey legs on top.Bake in the oven for 45 minutes or until all the water is absorbed.Let cool for 10 minutes before serving.
Step by step:
1. Place the turkey legs in a 4-qt. soup pot and cover with water; bring to a boil over medium-high heat and continue to cook for 45 minutes.
2. Pour the olive oil in a casserole dish and place it in the oven; turn the oven on to 425.Dice the onions; take the casserole dish out of the oven and add in the onions and the salt.Put back in the oven and continue to cook until soft; about 5 to 8 minutes.Take out the casserole dish, take the broth from the soup pot and pour it over the onions.Stir in the minced garlic, parsley, thyme, and nutmeg.Taste for salt and pepper.
3. Mix in the rice.
4. Place the turkey legs on top.
5. Bake in the oven for 45 minutes or until all the water is absorbed.
6. Let cool for 10 minutes before serving.
Nutrition Information:
covered percent of daily need
