What ultimately sets a great holiday leftover dish apart from the rest? The answer: lots of flavor, not a lot of ingredients, and the ability to stand on its own rather than remind us of the meal it came from. This turkey rice, which is in fact a little more turkey than rice, checks all the boxes, and a fresh, 3-ingredient salsa adds the bright finishing touch.
Provided by: SmallRecipe.com
Categories: Turkey Legs
Total time: 1 hours 45 minutes
Prep time: 15 minutes
Cook time: 1 hours 30 minutes
Yield: 4 servings
Ingredients:
| 1 cooked turkey leg |
| 1 cooked turkey thigh |
| ½ cooked turkey breast, chopped |
| 4 cups chicken broth, or more as needed |
| 1 yellow onion, diced |
| ¾ cup uncooked white rice |
| 2 teaspoons kosher salt |
| 1 pinch freshly ground black pepper |
| 1 pinch cayenne pepper |
| 2 tablespoons minced green onions |
| 2 tablespoons minced red pepper |
| ¼ cup cilantro leaves, minced |
Steps:
- Combine leftover turkey leg, thigh, and breast meat in a stockpot over high heat; add chicken broth and onion. Bring to a boil, reduce heat to medium-low, and cover. Simmer, flipping turkey pieces over halfway, until meat falls off the bone, about 1 hour.
- Transfer turkey pieces to a bowl and let cool until safe to handle.
- Meanwhile, bring broth to a boil and stir in rice. Season with black pepper, cayenne, and salt. Reduce heat to medium and let rice simmer until it starts to plump up, about 10 minutes.
- Pick turkey meat off the bone and chop into small pieces. Stir into the rice, adding more broth as needed. Cook over medium-low heat until rice reaches desired tenderness, 10 to 15 minutes.
- Smash green onions, red pepper, and cilantro together for the salsa. Taste and season turkey rice as desired, then scoop into serving bowls and top with salsa.
Nutrition Facts:
Calories 443.4 calories, Carbohydrate 33.6 g, Cholesterol 129.4 mg, Fat 11.2 g, Fiber 1.3 g, Protein 47.8 g, Saturated Fat 3.3 g, Sodium 2539.2 mg, Sugar 2.8 g
Faster than take-out, serve up veggie-packed fried rice that starts with healthy brown rice.
Provided by: SmallRecipe.com
Total time: 30 minutes
Prep time: 30 minutes
Yield: 4
Ingredients:
| 2 cups uncooked instant brown rice |
| Water |
| 2 eggs, beaten |
| 1/2 lb lean (at least 90%) ground turkey |
| 1/2 cup sliced green onions (8 medium) |
| 2 teaspoons finely chopped garlic in water (from a jar) or 2 cloves garlic, finely chopped |
| 2 cups frozen mixed vegetables |
| 1/4 cup soy sauce |
| 2 teaspoons light sesame or vegetable oil |
| 1/4 teaspoon ground red pepper (cayenne) |
Steps:
- Cook rice in water as directed on package.
- Meanwhile, spray wok or 12-inch nonstick skillet with cooking spray; heat over medium heat until hot. Add eggs to wok; cook 1 minute, stirring occasionally, until firm but still moist. Remove eggs from wok; place on plate. Cut egg into pieces; cover to keep warm.
- In same wok, cook ground turkey, onions and garlic over medium heat 6 to 8 minutes, stirring frequently, until turkey is no longer pink. Add frozen vegetables; cook and stir 4 to 5 minutes longer or until vegetables are thawed.
- In 1-cup glass measuring cup, mix soy sauce, oil and red pepper. Stir into turkey mixture. Add cooked rice and eggs to wok; cook and stir 2 to 3 minutes longer or until thoroughly heated.
Nutrition Facts:
Calories 510 , Carbohydrate 86 g, Cholesterol 145 mg, Fat 1 , Fiber 10 g, Protein 27 g, Saturated Fat 3 g, ServingSize 1 1/4 Cups, Sodium 1890 mg, Sugar 5 g
I like to make this dish with our leftover turkey. It’s a nice change from casseroles and so simple. Serve over rice, noodles, biscuits or toast. —Pat Lemke, Brandon, Wisconsin
Provided by: SmallRecipe.com
Categories: Dinner
Total time: 30 minutes
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 4 servings.
Ingredients:
| 2 tablespoons butter |
| 1-3/4 cups sliced fresh mushrooms |
| 1 celery rib, chopped |
| 1/4 cup chopped onion |
| 1/4 cup chopped green pepper |
| 1/4 cup all-purpose flour |
| 1 cup reduced-sodium chicken broth |
| 1 cup fat-free milk |
| 2 cups cubed cooked turkey breast |
| 1 cup frozen peas |
| 1/2 teaspoon salt |
| 2 cups hot cooked rice |
Steps:
- In a large nonstick skillet, heat butter over medium-high heat. Add mushrooms, celery, onion and pepper; cook and stir until tender., In a small bowl, mix flour and broth until smooth; stir into vegetable mixture. Stir in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Add turkey, peas and salt; heat through. Serve with rice.
Nutrition Facts:
Calories 350 calories, Fat 7g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 594mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges 3 lean meat