Step 1

Heat oven to 375°F and adjust oven rack to middle position. Spray an 8x8-inch casserole dish with nonstick cooking spray.

Step 2

Place the crackers and bread in a food processor fitted with the metal blade. Pulse until fine crumbs. Place the crumbs in a small bowl and add the melted butter. Mix well and set aside.

Step 3

Heat a large nonstick skillet, over medium heat and add the oil and butter. Add the onion and carrots and cook about 6 minutes or until the carrots have softened and are lightly browned.

Step 4

Add garlic and cook another 30 seconds, until bloomed and fragrant.

Step 5

Add rice and cook, stir until coated.

Step 6

Add water, chicken stock, cream, ¼ teaspoon salt, ¼ teaspoon ground black pepper. Bring the rice mixture to a simmer and turn heat to low.

Step 7

Cover and cook, stirring often, for 20-25 minutes or until most of the liquid is absorbed. The rice should be just tender.

Step 8

Add the turkey, water chestnuts, Parmesan cheese, lemon juice, Worcestershire Sauce, tarragon and peas. Cook uncovered, stirring often, for 2 minutes.

Step 9

Pour the turkey/rice mixture into the prepared casserole dish, sprinkle with the cracker topping and bake at 375°F until bubbly and the top is golden brown, about 20-25 minutes.

Step 10

Transfer to a cooling rack and cool 5-10 minutes before serving.

Step 11

Enjoy!