30-Minute One-Pot Turkey, Brussels Sprouts & Wild Rice Casserole

You know those nights when you’re staring into the fridge, willing dinner to magically appear? Yeah, me too. That’s exactly why this One-Pot Turkey, Brussels Sprouts & Wild Rice Casserole became my weeknight superhero. One pot means less cleanup (hallelujah!), and the combo of savory turkey, nutty wild rice, and those slightly crispy Brussels sprouts? Absolute perfection.

I first threw this together during one of those crazy evenings when my toddler was clinging to my leg, and my husband texted “home in 20!” with zero warning. The beauty is how everything cooks together, no babysitting separate pans. Now it’s our go-to when we want something hearty but don’t want to spend hours cooking (or cleaning). The Brussels sprouts caramelize just enough in the oven, and that wild rice soaks up all the delicious flavors. Trust me, even the picky eaters at your table won’t complain!

Ingredients for One-Pot Turkey, Brussels Sprouts & Wild Rice Casserole

Gathering everything for this casserole is a breeze, just a handful of simple ingredients that pack a ton of flavor. I love how most of these are pantry staples or easy fridge finds!

Main Ingredients

First up, the stars of the show:

• 1 lb ground turkey, I prefer 93% lean for the perfect balance of flavor and not-too-greasy texture
• 2 cups Brussels sprouts, trimmed and halved, don’t skip the trimming! Those outer leaves can be bitter
• 1 cup uncooked wild rice, that gorgeous mix of dark grains makes all the difference

Seasonings

The flavor boosters that make this dish sing:

• 2 tsp garlic powder, yes, powder! It distributes better than fresh here
• 1 tsp dried thyme, rub it between your fingers to wake up the oils
• 1 tsp salt, I use kosher
• ½ tsp black pepper, freshly ground if you’ve got it

Additional Notes

You’ll need 2.5 cups of water to cook everything perfectly. And here’s my secret: if you want an extra creamy texture, stir in ½ cup shredded cheese (cheddar or parmesan works great) right before serving. Game changer!

Equipment Needed for One-Pot Turkey, Brussels Sprouts & Wild Rice Casserole

Here’s the beautiful part: you barely need any equipment for this casserole! Just grab:

• A large oven-safe pot, I use my trusty 5-quart Dutch oven, but any heavy pot that can go from stovetop to oven works
• A wooden spoon, for stirring without scratching your pot

That’s it, no fancy gadgets required. See why this is my busy-night lifesaver?

How to Make One-Pot Turkey, Brussels Sprouts & Wild Rice Casserole

Okay, let’s get cooking! This casserole comes together in just a few simple steps. I promise it’s easier than ordering takeout. The magic happens when everything cooks together in one pot, infusing all those delicious flavors.

Preparing the Ingredients

First things first: preheat your oven to 375°F (190°C). While that’s heating up, grab your trusty oven-safe pot and brown the ground turkey over medium heat. Break it up with your wooden spoon as it cooks; you want nice, even crumbles. This usually takes about 5-7 minutes. Don’t rush it! You want that turkey fully cooked before moving to the next step.

Combining and Cooking

Now the fun part! Add your Brussels sprouts (trimmed and halved), wild rice, garlic powder, thyme, salt, and pepper to the pot. Give everything a good stir; you want those seasonings evenly distributed. Next, pour in 2.5 cups of water and crank up the heat to bring it all to a boil. This helps kickstart the rice cooking process.

Baking and Serving

Once boiling, cover the pot (this is crucial!) and carefully transfer it to your preheated oven. Set your timer for 30 minutes, that’s usually perfect for the rice to become tender and the Brussels sprouts to get that lovely caramelized edge. When time’s up, remove from the oven and let it sit covered for 5 minutes. This lets the flavors settle, and the rice absorb any remaining liquid. Then dig in!

Pro tip: If you’re using a Dutch oven, remember the handle gets HOT in the oven. I always keep an oven mitt nearby as a reminder!

Why You’ll Love This One-Pot Turkey, Brussels Sprouts & Wild Rice Casserole

Oh my gosh, where do I even start? This casserole checks all the boxes for those nights when you want something delicious without the hassle. Here’s why it’s become my absolute go-to:

• Easy cleanup, one pot means more time relaxing after dinner instead of scrubbing pans (my least favorite chore!)
• Perfectly balanced meal, you’ve got protein from the turkey, fiber from the wild rice, and those Brussels sprouts pack a vitamin C punch
• Totally customizable, Swap ingredients based on what’s in your fridge (I’ve used chicken, added mushrooms, even thrown in some dried cranberries for sweetness)

It’s the kind of dish that makes you feel like you really have your life together, even on the craziest weeknights!

Tips for Perfect One-Pot Turkey, Brussels Sprouts & Wild Rice Casserole

After making this casserole more times than I can count, here are my foolproof tips to get it just right every single time:

First, keep an eye on that rice; wild rice can be tricky! If it’s still a bit too chewy after 30 minutes, give it another 3-5 minutes in the oven. But don’t go overboard or you’ll end up with mush. I always check a few grains before pulling it out completely.

And here’s a trick I learned the hard way: taste your turkey before baking. Make sure it’s fully cooked through (no pink!) when you brown it initially. Nothing worse than undercooked poultry ruining your perfect one-pot meal!

Oh! For that extra wow factor, stir in some shredded cheese right at the end. The residual heat melts it into this dreamy, creamy sauce that’ll have everyone asking for seconds. Sharp cheddar is my family’s favorite, but Parmesan works magic too.

Variations for One-Pot Turkey, Brussels Sprouts & Wild Rice Casserole

The beauty of this casserole is how easily you can switch things up! On nights when turkey isn’t calling my name, I’ll use ground chicken or lean beef instead; both work beautifully. Craving something earthy? Throw in some sliced mushrooms when you add the Brussels sprouts. And if you’re feeling adventurous, play with the spices! A pinch of smoked paprika or some red pepper flakes adds a lovely kick. The recipe’s like your favorite sweater, comfy but easy to dress up! For more ideas on one-pot meals, check out recipesloop.com.

Serving Suggestions

This casserole is hearty enough to stand alone, but I love pairing it with a crisp green salad; the freshness balances the rich flavors perfectly. On extra hungry nights? A loaf of warm, crusty bread is heavenly for soaking up every last bit. My kids go crazy when I serve it with roasted sweet potatoes on the side, too, just saying! If you enjoy turkey dishes, you might also like this one-pot turkey, cranberry & Brussels sprout skillet.

Storing and Reheating One-Pot Turkey, Brussels Sprouts & Wild Rice Casserole

Leftovers? No problem! This casserole keeps beautifully in the fridge for up to 3 days, just make sure to transfer it to an airtight container once it’s cooled. When reheating, I always add a splash of water to bring back that perfect texture. The rice tends to soak up moisture as it sits, and that little bit of water works miracles!

For single servings, the microwave works fine (cover with a damp paper towel to prevent drying). But if you’re reheating the whole batch, I prefer the oven at 350°F until warmed through; about 15 minutes should do it. The flavors actually deepen overnight, making this one of those rare dishes that might taste even better the next day! For another easy dinner option, try this one-pot turkey & spinach feta pasta.

Nutritional Information

Okay, let’s talk numbers, but remember, these are just estimates since ingredients can vary. Each hearty serving of this casserole packs about 350 calories, with a great balance of 28g protein from that turkey and 42g carbs from the wild rice. You’re looking at about 8g fat (only 2g saturated) per bowl, plus a whopping 5g fiber to keep you full. Those Brussels sprouts deliver a vitamin C boost too, nearly 75% of your daily need in one cozy meal!

Frequently Asked Questions

I’ve gotten so many great questions about this casserole over the years. Here are the ones that pop up most often!

Your Turn to Make It Your Own!

Okay, now I need to hear from YOU, did this One-Pot Turkey, Brussels Sprouts & Wild Rice Casserole become your new weeknight hero too? Leave a comment below and tell me how it turned out! Did you add any fun twists? Maybe some crispy bacon bits or a squeeze of lemon at the end? I’m always looking for new ideas to try!

And hey, if you snapped a pic of your beautiful creation (you know those caramelized Brussels sprouts are Insta-worthy), tag me so I can see your masterpiece! Nothing makes me happier than knowing this recipe found its way into someone else’s busy-night rotation.

Last thing, if you loved it as much as we do, would you do me a huge favor and rate the recipe? Those little stars help other busy cooks know this one’s worth trying. Now go enjoy your extra free time from not washing a mountain of dishes, you earned it!

One-Pot Turkey, Brussels Sprouts & Wild Rice Casserole

A hearty and wholesome casserole combining turkey, Brussels sprouts, and wild rice in one pot for easy preparation and cleanup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground turkey
• 2 cups Brussels sprouts trimmed and halved
• 1 cup wild rice uncooked

Seasonings

• 2 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp salt
• 0.5 tsp black pepper

Equipment

• Large oven-safe pot
• wooden spoon

Method

 

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe pot, brown the ground turkey over medium heat until fully cooked.
3. Add the Brussels sprouts, wild rice, garlic powder, thyme, salt, and pepper to the pot. Stir to combine.
4. Pour in 2.5 cups of water and bring the mixture to a boil.
5. Cover the pot and transfer it to the preheated oven. Bake for 30 minutes or until the rice is tender.
6. Remove from the oven and let it sit for 5 minutes before serving.

Notes

For a creamier texture, stir in 1/2 cup of shredded cheese before serving. Substitute chicken or beef for the turkey if preferred.