Creamy Baked Turkey with Brown Rice Soup Recipe
This Creamy Baked Turkey with Brown Rice Soup is a cozy and satisfying dish, perfect for a small family dinner. The creamy texture, combined with the savory flavors of ground turkey, brown rice, and a variety of fresh vegetables, makes this a hearty and filling meal. It’s the type of dish that warms you from the inside out, with the added benefit of being easy to prepare and bake in one dish. Whether you’re enjoying it for a busy weeknight or looking for a comfort meal on a chilly day, this soup will surely become a family favorite. Serve it with a side of crusty bread and a light salad for a complete meal.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Recipe Category: Poultry
- Servings: Approximately 4 cups (enough for 4 servings)
- Calories per Serving: 445.2 kcal
- Difficulty: Easy
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 tablespoon |
| Ground turkey | 1/3 pound |
| Green pepper, chopped | 1/3 cup |
| Onion, chopped | 1/2 cup |
| Garlic, minced | 3 cloves |
| Butter | 1 tablespoon |
| Margarine | 1 tablespoon |
| Brown rice, uncooked | 1/4 cup |
| Chicken broth | 1/2 cup |
| Paprika | 1/4 teaspoon |
| Salt | 1 teaspoon |
| Bay leaf | 1 leaf |
| Fresh sage, chopped | 1 tablespoon |
| Fresh basil, chopped | 1 tablespoon |
| Dry white wine | 3/4 cup |
| Zucchini, chopped | 1/2 cup |
| Roma tomato, chopped | 1 |
| Monterey Jack cheese, shredded | 1/2 cup |
| Parmesan cheese, grated | 1/4 cup |
| Romano cheese, grated | 1/2 cup |
| Heavy cream | 1/2 cup |
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 445.2 kcal |
| Total Fat | 29 g |
| Saturated Fat | 15.1 g |
| Cholesterol | 99.2 mg |
| Sodium | 1030.9 mg |
| Carbohydrates | 18.5 g |
| Dietary Fiber | 2 g |
| Sugars | 4.5 g |
| Protein | 20.9 g |
Instructions
-
Prepare the Turkey Mixture
Begin by heating the olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it apart with a spoon, until it begins to brown but is not yet fully cooked through. Once the turkey starts to brown, stir in the chopped onion, green pepper, and minced garlic. Continue to cook, stirring occasionally, until the vegetables soften and the turkey is cooked halfway through. Transfer the turkey and vegetable mixture into a generously greased 2-quart baking dish. -
-
Prepare the Rice
In the same skillet, melt 1 teaspoon of butter and add the uncooked brown rice. Cook the rice, stirring constantly, until it becomes very hot but has not started to brown. Pour in the chicken broth, stir well, and cook for another minute. Add this rice and broth mixture to the turkey in the baking dish. Stir everything together to combine. -
Season the Soup
Add the remaining ingredients, excluding the cheeses and cream, into the baking dish. These include the paprika, salt, bay leaf, fresh sage, fresh basil, dry white wine, chopped zucchini, chopped tomato, and a generous pinch of freshly ground black pepper. Mix everything thoroughly to ensure the ingredients are evenly distributed. -
Bake the Soup
Cover the baking dish with aluminum foil and bake the soup in a preheated oven at 375°F (190°C) for about 1 hour. The rice should absorb most of the liquid, and the flavors will meld together nicely. -
Finish and Serve
After 1 hour, remove the soup from the oven and reduce the temperature to 325°F (160°C). Stir in the shredded Monterey Jack cheese, grated Parmesan, Romano cheese, and heavy cream. Mix everything well to create a creamy, cheesy consistency. Leave the dish uncovered and return it to the oven for an additional 10-15 minutes, allowing the cheeses to melt and blend with the soup. Do not let the soup boil during this final baking step. -
Serve
Once the soup is bubbling and the cheese has melted, remove it from the oven. Let it cool for a few minutes before serving. Ladle the creamy soup into bowls and garnish with extra fresh basil or sage if desired. This soup pairs wonderfully with crusty bread and a light salad to make a wholesome, satisfying meal.
Tips for Success
- Rice: Be sure to use brown rice for the most flavor and texture, but you can substitute with white rice if you’re in a pinch. Keep in mind that brown rice may take longer to cook and absorb the liquid.
- Adjust the Creaminess: If you want an even creamier soup, feel free to add a bit more cream or cheese to your taste. You can also use half-and-half or a lighter cream option for a slightly lower-fat version.
- Vegetables: Feel free to get creative with the vegetables you include in this soup. Mushrooms, carrots, or spinach could be great additions.
- Leftovers: This soup makes for excellent leftovers. Store in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
Final Thoughts
This Creamy Baked Turkey with Brown Rice Soup is a comforting and filling meal, perfect for chilly evenings when you crave something warm and hearty. Its combination of lean ground turkey, brown rice, and aromatic vegetables makes it a well-rounded dish that’s both nutritious and delicious. The slow baking process allows the flavors to intensify, while the addition of cheeses and cream at the end gives the soup its signature creamy richness. Whether for a cozy dinner at home or a comforting weekend meal, this recipe will not disappoint! Enjoy!
