You all know I’m a big fan of one-pot meals. From my Taco Mac to Sunday Skillet Hash, one-pot meals mean fewer dishes and usually less time or intensity involved in the recipe, making them perfect for weeknights.
What’s even better? When you find quality, pre-cooked meat! Shabam!
Smoked turkey legs and wild rice bake
Smoked turkey legs have made their way to my dinner table because they’re affordable, fully-cooked and delicious. The first Randall Beans recipe I put together had white beans and smoked turkey legs made entirely in a slow cooker. You do need to be cautious of the small bones that make their way onto your dinner plate, but as long as you keep your eye out for them, don’t fret.
The recipe that I based this meal off of used uncooked turkey legs, requiring you to boil them and use the stock as the liquid that cooks the rice. That, however, takes way yay more time than what I was interested in committing to, so smoked turkey legs seemed like the perfect substitution.
You can make this recipe with any kind of rice you prefer – brown rice, white rice, wild rice, yellow rice, Spanish rice, whatever. Use what you have in your pantry.
Smoked Turkey Legs and Wild Rice Bake
Serves 2 (Maybe we were hungry, but we ate the whole thing. You may get 3-4 out of it depending on your appetite)
- Splash of olive oil
- Half a yellow onion, diced
- 2 smoked turkey legs, fully-cooked
- 2 cups of chicken broth
- 3 garlic cloves, minced
- Pinch of dried parsley flakes
- Pinch of dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup of wild rice
- 1 tbsp butter
- Preheat the oven to 425 degrees.
- Grab a 9×13 glass baking dish and lightly coat it with olive oil.
- Add the onion and place in the oven for 8-10 minutes or until the onions are soft and start to caramelize.
- After the onions caramelize, add the garlic, parsley, thyme, salt, pepper and wild rice.
- Mix together until combined. Cut the butter into small pieces and dot it around the wild rice mixture.
- Place the turkey legs on top and bake for 35-40 minutes or until rice is cooked through and no longer crunchy.