Description
A beautifully layered dish that perfectly captures the essence of Thanksgiving while being incredibly easy to make.
Ingredients
Scale
- 2 cups cooked turkey, shredded or chopped
- 1 1/2 cups dry orzo pasta
- 4 cups low-sodium chicken or turkey broth
- 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
- 2 cups prepared stuffing (store-bought or homemade)
- 1 cup cranberry sauce (whole berry or jellied)
- 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
- Start by preheating your oven to 375°F. In a large skillet, melt the unsalted butter over medium heat. Once melted, add diced onion, celery, and carrots to the pan. Sauté these veggies together for 5 to 6 minutes until they soften, stirring occasionally to prevent sticking and ensure even cooking.
- Next, stir in the minced garlic, dried thyme, sage, salt, and black pepper. Continue to sauté for an additional minute, allowing the spices to become aromatic and infuse the veggies with flavor.
- Now, it’s time to add the dry orzo to the skillet. Stir constantly for about 2 minutes to toast the orzo lightly, which contributes to a deeper flavor. Pour in the chicken or turkey broth and bring the mixture to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until the orzo has absorbed most of the liquid and is just al dente. Remove the skillet from the heat.
- Carefully fold in the shredded or chopped turkey, ensuring it’s evenly mixed with the orzo. This mixture should now be both flavorful and hearty, providing a solid base for the casserole.
- Transfer half of the turkey-orzo mixture into the prepared casserole dish. Spread half of your prepared stuffing over the orzo layer, followed by dolloping and swirling half of the cranberry sauce on top. Sprinkle half of the mozzarella (or Gruyère) cheese and Parmesan cheese to add creaminess and flavor.
- Add the remaining turkey-orzo mixture over the first layered portion. Top this with the rest of the stuffing, swirl on the remaining cranberry sauce, and finish with the remaining cheeses. Aim for a rustic effect by letting the layers slightly overlap.
- In a small bowl, mix the panko breadcrumbs with melted butter before sprinkling them evenly over the casserole’s top layer. This creates a satisfying crunchy topping that contrasts beautifully with the creamy layers underneath.
- Place the casserole dish into your preheated oven and bake for 30 to 35 minutes, or until the casserole is bubbling and the top turns golden. If you desire extra browning, broil the casserole for an additional 2 to 3 minutes at the end of the cooking time. Once done, remove the dish from the oven and let it rest for about 10 minutes before slicing and serving. Garnish with fresh parsley if desired for an added touch of color and flavor.
Notes
Make sure to check that your broth is low-sodium to control the overall saltiness of the dish. If using store-bought stuffing, consider enhancing it with herbs or sautéed vegetables for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
Nutrition
- Calories: 420 kcal
- Sodium: 600 mg
- Protein: 25 g