Turkey Gravy Rice Croutons

Gravy and fresh herbs, blended with freshly cooked rice, help deliver bursts of holiday flavours in every crispy bite. This unstoppable rice crouton is a perfect, anytime-of-year, topping for soups, salads and proteins. It’s an unconventional addition and perfect accompaniment to a traditional Thanksgiving or Christmas dinner.

Turkey Gravy Rice Croutons

Makes about 40 (1 1/4-inch X 1/2-inch thick) croutons
Prep Time
5 min
Cook Time
50 min
Total Time
1 h 55 min


  • 1 cup (250 mL) USA long grain brown rice
  • 1 can (284 mL) turkey gravy
  • 1/2 cup (125 mL) bone broth
  • 1 tsp (5 mL) garlic powder
  • 2 tbsp (30 mL) chopped fresh herbs (like thyme, rosemary and sage)
  •   Vegetable oil to sauté


  1. Combine rice, gravy, broth, and garlic powder in a small saucepan. Bring to a boil uncovered over high heat; reduce to low simmer, cover and cook for 50 minutes. Purée half the cooked rice with a hand blender or small food processor (mix should be very sticky); stir in remaining rice and herbs.
  2. Wrap mixture in plastic wrap and smooth into an approximate 8×8 inch square*. Freeze for 1 hour or until firm enough to slice. Unwrap rice and cut with a knife or mini cookie cutters into desired shapes. Croutons can be kept frozen in an air-tight container for up to three months.
  3. Sauté rice croutons in 3-4 batches with oil in a large non-stick skillet over medium high heat until golden brown and crisp. Enjoy over salads, soups, as a side or as a snack on the go.

*alternately, press rice mixture into ice cube trays or moulds in any desired shapes and sizes. Freeze to easily release from moulds.


Estimated 2 tbsp oil