Savory Rice Casserole with Turkey and Celery
Rinse the rice in a sieve under cold running water, transfer to a saucepan with twice the amount of salted water, bring to a boil, cover and simmer for about 25 minutes over very low heat. Preheat the oven to 400°F.
Rinse the celery, trim and cut the stalks into approximately 1/3 inch wide, oblique strips. Finely chop the leaves and set aside. Cut the turkey into pieces, season with salt and pepper and sauté in 1 tablespoon butter for around 4 minutes, stirring. Remove from the heat.
Add the remaining butter to the pan and sweat the onion until translucent. Add celery and cook for 2-3 minutes. Season with salt and pepper and stir in the chopped celery leaves and thyme.
Mix the celery mixture with the turkey and cooked rice, stir in the broth and lemon juice then transfer to a greased baking dish. Whisk the cream with the egg and half of the cheese and pour over the casserole. Sprinkle with the remaining cheese and bake for about 25 minutes, until golden brown. Serve sprinkled with thyme.