If you’ve ever found yourself staring down a mountain of leftover turkey after a big holiday feast, let me share a game-changer with you — my Instant Pot Leftover Turkey Wild Rice Casserole Recipe. It’s cozy, creamy, and packed with veggies and herbs that bring those turkey leftovers back to life in the most comforting way. Trust me, this recipe is fan-freaking-tastic and perfect for busy weeknights or those times when you want something hearty without a ton of fuss. Stick around, and I’ll walk you through making this delicious casserole that tastes like a warm hug.
Why You’ll Love This Recipe
- Quick & Easy Method: Using the Instant Pot makes cooking this hearty casserole a breeze and saves you tons of time.
- Transforms Leftovers: It’s a delicious way to reinvent turkey leftovers so they never feel boring or wasted.
- Perfectly Balanced Flavors: The wild rice, aromatic herbs, and veggies create a comforting dish that hits the spot every time.
- One-Pot Wonder: Minimal cleanup with everything cooked in your Instant Pot, making life easier after big meals.
Ingredients & Why They Work
This recipe blends wholesome ingredients that bring warmth and texture together beautifully. The wild rice lends a nutty bite, while the lentils add a subtle creaminess. Fresh veggies add a splash of color and freshness, and the herbal mix layers in that classic holiday flavor we love in turkey dishes.
- Unsalted butter: For sautéing the veggies — it adds richness without overpowering flavors.
- Garlic: Gives a punch of savory depth that wakes up the whole casserole.
- White onion: Adds sweetness and body to the base.
- Celery: Brings a nice crunch and freshness, balancing the creaminess.
- Carrots: Their natural sweetness brightens the dish.
- Chicken broth: The cooking liquid that infuses the rice and lentils with flavor.
- Wild rice: The star grain — it’s chewy, flavorful, and hearty.
- Long grain rice and wild rice blend: Helps the casserole achieve a great texture — neither too loose nor too sticky.
- Red lentils: They cook quickly and add a comforting creaminess.
- Corn: Sweet bursts that add pops of color and flavor.
- Sage stuffing: Whether you use boxed or homemade, it brings that authentic stuffing flavor to the mix.
- Leftover turkey: The star ingredient — shredded or chopped for easy eating.
- Salt, pepper, thyme, rosemary, and sage: Classic herbs that elevate the casserole’s flavor profile.
- Bay leaves: Slow-release their aromatic magic during cooking.
- Heavy cream: Stirred in at the end for luxurious creaminess.
- Fresh thyme (for garnish): Adds a bright, herbaceous finish.
Note: Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
I love how flexible this Instant Pot Leftover Turkey Wild Rice Casserole Recipe is! You can easily tweak ingredients based on what’s in your fridge or dietary preferences. It’s your cozy leftover rescue, so don’t be shy about making it your own.
- Variation: I sometimes swap the red lentils for green or brown lentils when I want a bit more bite — the cooking time doesn’t change much, just keep an eye on texture.
- Dairy-free version: Use coconut cream instead of heavy cream to keep it creamy and still delicious.
- Add extra veggies: Toss in mushrooms or peas for more variety and flavor.
- Spice it up: A pinch of smoked paprika or chili flakes adds a fun kick if you’re feeling adventurous.
Step-by-Step: How I Make Instant Pot Leftover Turkey Wild Rice Casserole Recipe
Step 1: Sauté Your Veggies Until Soft and Fragrant
Start by setting your Instant Pot to sauté mode and melting the butter. Once it’s melted and bubbly, toss in your minced garlic, diced onions, celery, and carrots. Sauté these for about 2 minutes — just enough to soften them slightly and wake up those flavors. Don’t rush this part; those softened veggies are going to build the heart of your casserole’s flavor.
Step 2: Add Broth and Grains – Time to Layer Flavors
Turn off the sauté mode, then pour in your chicken broth, using a wooden spoon to deglaze the bottom of the pot — this helps scrape up all that flavorful brown bits. Next, stir in your wild rice, lentils, long grain rice blend, and corn. Toss in the sage stuffing on top of everything, then nestle your shredded turkey in a nice layer above the grains. Sprinkle the herbs, salt, and pepper evenly over the top, and tuck in your bay leaves.
Step 3: Seal, Cook, and Let Magic Happen
Seal the Instant Pot lid and set it to manual high pressure for 20 minutes. Once the cooking cycle finishes, allow a natural pressure release for 10 minutes — this step helps everything settle and fully absorb the flavors, keeping the casserole perfectly creamy. Then, carefully release any remaining pressure.
Step 4: Finish with Cream and Fresh Herbs
Open the lid and fish out the bay leaves before stirring in the heavy cream. This is where your casserole transforms into rich, luscious comfort food. Scoop it into a serving bowl and garnish with fresh thyme — I love how the brightness of the thyme balances the creamy richness.
Pro Tips for Making Instant Pot Leftover Turkey Wild Rice Casserole Recipe
- Even Veggie Sizes: Dice your celery, carrots, and onion into similar sizes to ensure they cook evenly in the sauté step without needing extra time.
- Use Fresh Herbs If Possible: While dried herbs work well, I swear by fresh thyme garnish because it really wakes up the dish at the end.
- Don’t Skip Natural Release: That 10-minute natural pressure release helps prevent the rice from drying out and gives you a creamy casserole every time.
- Bay Leaves Are Key: Remember to remove the bay leaves before serving — they add great flavor but aren’t pleasant to bite into.
How to Serve Instant Pot Leftover Turkey Wild Rice Casserole Recipe
Garnishes
I keep it simple with a sprinkle of fresh thyme or parsley for color and a hint of freshness. If you like a little extra flair, some toasted pecans or a drizzle of browned butter on top takes it to the next level.
Side Dishes
This casserole is a complete meal, but if you want to round it out, I love pairing it with a crisp green salad with a tangy vinaigrette or roasted Brussels sprouts to add some crunch. Cranberry sauce on the side gives a nod to holiday flavors and adds that sweet-tart contrast.
Creative Ways to Present
For holiday gatherings, try serving the casserole in individual ramekins or mini cast-iron skillets—everyone loves a personal portion with that golden crust on top. You can also sprinkle extra stuffing crumbs and broil for a couple of minutes if you want a crispy topping.
Make Ahead and Storage
Storing Leftovers
After the casserole cools to room temperature, store leftovers in an airtight container in the fridge. I’ve had no issues storing it for up to 3-4 days, making it a fantastic option for planned lunches or easy dinners throughout the week.
Freezing
I’ve frozen portions of this casserole with great results. Just cool completely, portion into freezer-safe containers, and thaw overnight in the fridge before reheating. The texture stays creamy, especially with the heavy cream stirred in after cooking originally.
Reheating
Reheat gently in the microwave or on the stove over low heat, adding a splash of broth or cream if it seems too thick. Stir occasionally to heat evenly and keep that creamy texture intact.
FAQs
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Can I use fresh turkey instead of leftovers in this recipe?
Absolutely! If you have cooked fresh turkey, just shred or chop it and add it on top of the grain and veggie mixture before sealing the Instant Pot. The cooking time remains the same, and it will absorb all those delicious herb flavors beautifully.
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What if I don’t have an Instant Pot? Can I make this casserole in a regular pot or oven?
You can! Just cook the wild rice and lentils separately until tender, then combine with sautéed veggies, turkey, stuffing, and herbs in a casserole dish. Bake at 350°F for about 30-40 minutes, adding cream at the end and garnishing with fresh herbs. The Instant Pot really speeds things up, but traditional methods absolutely work.
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Can I make this recipe vegetarian?
Yes! Swap chicken broth for vegetable broth, omit turkey, and boost lentils or add cooked mushrooms for extra protein and flavor. Use vegetarian stuffing as well. It’s just as cozy and satisfying.
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Is this casserole suitable for meal prep?
Definitely. It keeps well refrigerated for several days and freezes beautifully in portions, making it ideal to prep ahead and enjoy quick meals all week long.
Final Thoughts
Honestly, this Instant Pot Leftover Turkey Wild Rice Casserole Recipe has become one of my go-to comfort meals whenever I have turkey leftovers hanging around. It’s so much more than reheated turkey — the herbs, the mix of grains, the creamy finish, everything works in harmony to feel like a fresh, satisfying dinner. I hope you give it a try and enjoy the ease and warmth it brings to your table as much as I do. Plus, it’s a total stress-buster for busy days — a real kitchen win you’ll want to make again and again.
PrintInstant Pot Leftover Turkey Wild Rice Casserole Recipe
This comforting Instant Pot Leftover Turkey Wild Rice Casserole combines tender turkey with a savory blend of wild rice, lentils, vegetables, and aromatic herbs. Perfect for using up leftovers, this hearty casserole is creamy, flavorful, and easy to prepare in one pot.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
- Diet: Low Lactose
Ingredients
Vegetables and Aromatics
- 2 cloves garlic minced
- 1 white onion diced
- 1/2 cup celery diced
- 1/2 cup carrots diced
Liquids and Fats
- 1/2 cup unsalted butter
- 3 cups chicken broth
- 1/2 cup heavy cream
Grains and Legumes
- 1 cup wild rice
- 1/2 cup long grain rice wild rice blend
- 1/2 cup red lentils
Other Ingredients
- 1/2 cup corn
- 1 cup sage stuffing (Stove Top or homemade leftovers)
- 2 cups leftover or freshly cooked turkey, shredded
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon dried sage
- 2 bay leaves
- Fresh thyme for garnish
Instructions
- Prepare the aromatics: Set the Instant Pot to sauté mode. Once heated, add the butter and let it melt. Stir in the minced garlic, diced onions, celery, and carrots, sautéing for 2 minutes until softened. Then, turn off the Instant Pot.
- Add grains and liquids: Pour in the chicken broth and deglaze the Instant Pot by scraping any browned bits from the bottom. Add wild rice, long grain rice blend, red lentils, corn, and sage stuffing to the pot. Stir thoroughly to combine the ingredients.
- Layer turkey and seasonings: Place shredded turkey on top of the rice mixture. Sprinkle with salt, black pepper, dried thyme, rosemary, sage, and add the bay leaves on top.
- Pressure cook: Seal the Instant Pot lid and set it to manual high pressure cooking for 20 minutes.
- Natural release and finishing: When cooking completes, allow the Instant Pot to naturally release pressure for 10 minutes before carefully releasing any remaining pressure.
- Final steps: Open the lid, remove, and discard the bay leaves. Stir in the heavy cream to add richness. Transfer the casserole to a serving bowl and garnish with fresh thyme before serving.
Notes
- If you prefer a dairy-free version, substitute heavy cream with coconut cream or a plant-based alternative.
- For extra flavor, toast the wild rice and lentils in the butter before adding broth.
- You can add additional vegetables such as mushrooms or peas based on preference.
- Make sure to deglaze the pot thoroughly to prevent burning and ensure even cooking.
- Leftover turkey can be swapped with cooked chicken if preferred.
