Leftover Turkey Rice Bake
You could call this dish turkey risotto or even jambalaya, since the cooking methods have a lot in common. But even if you just call it leftover turkey rice bake, it’s still a great way to use up those turkey leftovers.
The following ingredients will easily serve 6 people:
2 cups of diced turkey leftovers
¾ cup of uncooked rice
1 finely chopped celery stalk
½ a red bell pepper, chopped
1 chopped onion or two chopped shallots 1 undrained can crushed tomatoes
1.25 cups of chicken stock
60g butter
A pinch of dried mixed herbs
Salt and cayenne pepper.
Ideally, you need one of those heavy old lidded frying pans that double up so well as risotto dishes, but if you haven’t got one then any medium sized skillet will do.
You could even use an electric one if that’s what you’ve got.
The trick with this dish is first to cook the vegetables with the rice, which you do by melting the butter in your pan and adding the rice, capsicum, onion and celery. Let these cook together, uncovered, until the vegetables are tender. Stir them from time to time and make sure the rice gets well coated with the butter.
Then add the rest of the ingredients including the leftover turkey, seasoning with the salt and cayenne pepper to taste. Cover the pan and simmer for about 30 minutes, or until the rice is cooked, stirring gently from time to time.
Serve this with a salad, the crisper the better.
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