2 cups white rice (400 g), rinsed well and drained
2 teaspoons fresh thyme leaf
1 clove garlic, finely minced
2 cups turkey (250 g), cooked, shredded
2 cups vegetables (300 g), roasted, chopped
2 cups stuffing (250 g)
1 tablespoon fresh parsley, chopped, for garnish
½ cup cranberry sauce (120 mL), for garnish
Nutrition Info
Calories 538
Fat 25g
Carbs 59g
Fiber 2g
Sugar 10g
Protein 15g
How to Make It
1. Step
Preheat the oven to 350°F (180°C). Grease a 9x13-inch (22 x 33 cm) baking dish with the olive oil.
2. Step
In a large bowl, whisk together Campbell’s® Cream of Mushroom Soup and chicken broth until smooth. Fold in the onion, rice, thyme, and garlic.
3. Step
Pour the mixture into the prepared baking dish. Then distribute the shredded turkey over the rice, gently pressing down to partially submerge.
4. Step
Tightly cover the baking dish with foil, then bake for 1 hour.
5. Step
Remove the bake from the oven and uncover. Top with the roasted vegetables in an even layer, then spoon the stuffing evenly on top.
6. Step
Return to the oven and bake for another 30 minutes, or until the rice is tender and the stuffing is golden brown. (If the stuffing is browning too quickly, cover loosely with foil.)
7. Step
Remove the bake from the oven and let rest for 10 minutes before serving.
8. Step
Top each serving with parsley and a spoonful of cranberry sauce.
