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+ servings
A large turkey leg over a bed of rice.

Turkey Legs & Rice Casserole

Katerina | Diethood
This Turkey Legs Casserole is a filling meal that is perfect for weeknight dinners once the weather gets cold. Juicy turkey legs are baked in an herb broth over a bed of rice - so hearty and delicious!
Servings : 4
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs


  • 2 Turkey Legs
  • Water
  • 2 tablespoons olive oil
  • 2 medium-sized onions , diced
  • 1/2 tablespoon salt
  • 2 garlic cloves , minced
  • 1/2 teaspoon fresh or dried parsley
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon ground nutmeg
  • salt & pepper to taste
  • 1 cup long grain rice


  • Place the turkey legs in a 4-qt. soup pot and cover with water; bring to a boil over medium-high heat and continue to cook for 45 minutes.
  • Pour the olive oil in a casserole dish and place it in the oven; turn the oven on to 425.
  • Dice the onions; take the casserole dish out of the oven and add in the onions and the salt.
  • Put back in the oven and continue to cook until soft; about 5 to 8 minutes.
  • Take out the casserole dish, take the broth from the soup pot and pour it over the onions.
  • Stir in the minced garlic, parsley, thyme, and nutmeg.
  • Taste for salt and pepper.
  • Mix in the rice.
  • Place the turkey legs on top.
  • Bake in the oven for 45 minutes or until all the water is absorbed.
  • Let cool for 10 minutes before serving.


Calories: 256 kcal | Carbohydrates: 42 g | Protein: 4 g | Fat: 7 g | Saturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 877 mg | Potassium: 133 mg | Fiber: 1 g | Sugar: 2 g | Vitamin C: 4.5 mg | Calcium: 28 mg | Iron: 0.6 mg | Net Carbs: 41 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American
Keyword: turkey and rice casserole, turkey casserole