Good Morning America: Thanksgiving Leftovers
Emeril Lagasse visited Good Morning America with some creative ways to reinvent your Thanksgiving leftovers once the holiday is over. Look at this Cheesy Turkey & Wild Rice Casserole and also try the Turkey & Bacon Wrap.
“It’s amazing to me how many people just wait for the leftovers the day after,” Emeril Lagasse said. These leftovers ideas would also work with ham, and you can customize the ingredients by using your favorites (or whatever saves you a trip to the store).
Good Morning America: Emeril Lagasse Cheesy Turkey & Wild Rice Casserole Recipe Ingredients
“The casserole I love, because you can incorporate a whole bunch of leftovers,” Emeril Lagasse said.
- 3 chopped strips Thick-Cut Bacon
- 1/3 cup minced Celery
- 4 sprigs Thyme
- 1/2 cup Dry White Wine
- 1/4 cup Heavy Cream (or use Evaporated Milk)
- 6 cups Baby Spinach Leaves
- 3 cups bite-size roast Turkey pieces
- 2 tbsp chopped Parsley
- 8 oz stemmed, sliced Shiitake Mushrooms
- 1 fine minced Onion
- 1 tbsp minced Garlic
- 3 tbsp Flour
- 2 cups Chicken Stock
- 1/4 tsp Cayenne
- 12 oz grated Sharp White Cheddar Cheese
- 5 cups cooked Wild Rice Blend
- Salt & Pepper
Emeril Lagasse: Good Morning America Cheesy Turkey & Wild Rice Casserole Recipe Directions
- Preheat oven at 350 F.
- Heat a skillet on medium. Cook bacon to render fat for up to five minutes.
- Add mushrooms with salt and pepper. Stir to soften and cook about four minutes, to light golden.
- Add onion with garlic, celery, and thyme. Turn heat up to medium high and stir while cooking for about five minutes.
- Stir in flour, cooking two minutes. Stir in wine and let evaporate, around a minute.
- Pour in stock with cream and cayenne. Stir and cook to thicken for three or four minutes.
- Add spinach and half the cheese. Take off heat and stir until cheese melts and spinach wilts; salt and pepper.
- Remove and discard thyme sprigs.
- Stir in turkey with rice. Transfer to a casserole dish.
- Top with cheese and bake about 35 minutes.
- Serve hot, garnished with parsley.