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Turkey Wild Rice Hotdish
Molly Yeh's Pomegranate-Molasses Turkey Drumsticks + Leftover Turkey Shawarma + Turkey Wild Rice Hotdish with Stuffing
Nathan Congleton / TODAY
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A hotdish is a type of casserole that's a full meal in a dish — meat, veggies and a starch held together with creamed soup. It's big in the upper Midwest where I live. The wild rice in this version adds is chewy, earthy, nutty and makes this casserole extra hearty. This is basically a Thanksgiving leftover turkey sandwich that you can eat from a bowl!

Technique tip: This can be prepped in advance and stored in the fridge or freezer until baking.

Swap option: Top with either crushed crackers or you can make this with thanksgiving leftovers and use stuffing on top. You can totally sub out the turkey for roasted chicken or ground beef or a vegan meat substitute.


    • 3/4 cup wild rice, rinsed and drained
    • 2 cups water
    • Kosher salt
    • 6 tablespoons unsalted butter
    • 2 carrots, finely chopped
    • 2 stalks celery, finely chopped
    • 1 large onion, finely chopped
    • 3/4 cup all-purpose flour
    • 3 cups whole milk
    • 2 tablespoons vegetable or chicken soup mix
    • Freshly ground black pepper
    • 1 teaspoon dried rosemary, chopped
    • 4 cups cooked shredded roasted turkey
    • 4 cups leftover stuffing
    • Leftover cranberry sauce, for serving


1. Preheat the oven to 375°F.

2. In a medium saucepan, combine the wild rice, water and 1/4 teaspoon of salt and bring to a boil over high heat. Reduce the heat to a simmer, cover and cook for 30 minutes, until al dente. Drain the rice and set it aside.

3. To make the creamed soup, in a large pot, melt 6 tablespoons of butter over medium high heat. Add the carrots, celery, onion and a pinch of salt and cook, stirring, until soft, about 12-15 minutes. Stir in the flour and cook for another minute. Stir in half of the milk and cook, stirring, until thickened. Stir in the remaining milk and cook, stirring, until very thick. Add the soup mix, a bunch of turns of black pepper, rosemary and salt to taste. Taste and adjust seasoning as desired.

4. In a 9- by 13-inch casserole dish, add 1/3 soup on the bottom, then 1/2 the rice and 1/2 the turkey. Repeat and then top with the remaining 1/3 of the soup mixture. Top with stuffing and bake for 45 minutes, until bubbly (if the stuffing is getting too browned on top, cover with foil).

5. Serve with leftover cranberry sauce.

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