Do you have an abundance of leftover Turkey?
Do you really want to eat plain Turkey sandwiches for the next few days?
Here’s a tasty recipe for your leftover Turkey that you’ll actually enjoy.
Leftover Turkey and rice with white sauce
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 1/2 cups long grain or Basmati rice
2 1/2 cups chicken broth
Salt and pepper
1/2 cup Greek yogurt
1 tablespoon sugar
2 tablespoons white vinegar
1 teaspoon lemon juice
1/4 cup chopped fresh parsley
Salt and pepper
1/2 onion, thinly sliced
1/2 cup turkey pan drippings (or chicken broth)
2 pounds cooked, leftover turkey, shredded
1 large tomato, cut into wedges
1/2 red onion, thinly sliced
Flatbread or pita bread, cut into wedges
Harissa-style hot sauce (or any chilli-based hot sauce of your choice, like Tabasco)
To cook the rice: Melt the butter over medium heat in a large pot. Add the turmeric and cumin and cook for 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes.
Add the chicken broth, season to taste with salt and pepper. Raise the heat to high and bring to boil. Cover, reduce to simmer and cook for 15 minutes without disturbing. Remove from heat, keeping the cover on, and let rest for 5 minutes.
White Sauce: Mix all the ingredients together.
For the Turkey: Heat a large frying pan over medium-high heat with the butter. When bubbling, add in the onion and cook for 5 minutes. Pour in the turkey pan drippings (or chicken broth) and bring to simmer. Add in the leftover turkey and cook for 1 minute just to warm through. Remove from heat, stir in 1/2 of the White Sauce.
Lightly toast the pitta bread or flatbread.
Serve: Divide the lettuce, tomato and red onion amongst each plate. Spoon rice onto each plate and top with the turkey. Add a spoonful of the remaining White Sauce onto each plate (you can use this as salad dressing for the salad or just spoon on top of the turkey). Serve with Harissa-style hot sauce.
Recipe courtesy of Serious Eats