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:

Quickview
743k Calories
70g Protein
30g Total Fat
42g Carbs
39% Health Score
Limit These
Calories
743k
37%

Fat
30g
46%

  Saturated Fat
8g
50%

Carbohydrates
42g
14%

  Sugar
2g
3%

Cholesterol
240mg
80%

Sodium
1333mg
58%

Get Enough Of These
Protein
70g
140%

Selenium
96µg
138%

Zinc
11mg
74%

Phosphorus
671mg
67%

Vitamin B6
1mg
66%

Vitamin B3
10mg
54%

Vitamin B2
0.75mg
44%

Vitamin B5
4mg
42%

Iron
6mg
36%

Manganese
0.68mg
34%

Copper
0.65mg
32%

Potassium
1065mg
30%

Magnesium
91mg
23%

Vitamin B12
1µg
22%

Vitamin B1
0.32mg
21%

Folate
48µg
12%

Calcium
95mg
10%

Vitamin E
1mg
7%

Fiber
1g
6%

Vitamin C
4mg
6%

Vitamin K
5µg
6%

covered percent of daily need
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