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Smoked Turkey, Kale & Rice Bake

Smoked Turkey, Kale & Rice Bake

This hearty one-skillet dinner is loaded with celery, kale, tomatoes and quick-cooking brown rice. It’s easy to make the recipe vegetarian by substituting smoked tofu for the turkey.


6 servings, about 1 1/3 cups each

Prep Time

20 minutes

Total Time

40 minutes


  • 1tablespoon extra-virgin olive oil
  • 2cups thinly sliced leeks, white and light green parts only
  • 1cup thinly sliced celery
  • 4cups slivered kale leaves
  • 128-ounce can diced tomatoes
  • 1cup low-fat, no-salt-added cottage cheese
  • 1cup instant or quick-cooking brown rice
  • 6ounces smoked turkey breast or smoked tofu, chopped (1 1/2 cups)
  • 1/4cup water
  • 1teaspoon freshly ground pepper, or to taste
  • 1cup shredded extra-sharp Cheddar cheese


  1. Heat oil in a large, ovenproof skillet over medium-high heat. Add leeks and celery and cook, stirring frequently, until beginning to soften, 2 to 3 minutes. Add kale and tomatoes and cook, stirring, until the kale begins to wilt, 1 to 2 minutes. Stir in cottage cheese, rice, turkey (or tofu), water and pepper. Bring to a simmer. Reduce heat to medium-low, cover and cook for 10 minutes.
  2. Meanwhile, position rack in upper third of oven; preheat broiler.
  3. Stir the rice mixture, increase the heat to medium and cook, uncovered, until most of the liquid has evaporated, 10 to 12 minutes. Spread cheese on top. Broil until the cheese is bubbling, 2 to 3 minutes.

Nutrition Facts

Per serving (recipe makes 6 servings, about 1 1/3 cups each)

Calories 266kcal
Carbohydrate Total 26g
Added Sugars 0g
Fiber 4g
Total Fat 11g
Saturated Fat 5g
Mono Saturated Fat 4g
Cholesterol 33mg
Sodium 605mg
Protein 18g
Potassium 596mg
Calcium 262mg
Folate 50mcg
Omega-6 1g
Vitamin E 3mg
Zinc 2mg
Vitamin B3 2mg

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