We all know that after Thanksgiving has come and gone we will have to contend with leftovers. Leftovers are great but many times they take up extra room in the refrigerator and for some of us that creates a problem. Turkey has a lot of great leftover potential and here is one for Turkey Purlieu. It is similar to chicken with a few changes to make it extra tasty and an economical way to get more mileage from that turkey. Feel free to add your own vegetables to this recipe, like chopped celery, or mushrooms, the possibilities are endless.
Remove all remaining meat from your cooked turkey. Aim for at least 4 cups of shredded turkey meat.
1 bag of frozen peas and carrots (or any frozen veggie you like)
1- 32 fl. oz box turkey stock/broth (you can substitute this with chicken stock)
1 medium onion diced
1- 2 tsp. poultry seasoning
1 tsp. Ground sage
1 tsp. Rosemary
In a large dutch oven or stock pot add in chopped onions, seasonings, frozen vegetables and cover with just enough turkey stock/broth to cover vegetables. Simmer uncovered on stove until onions are softened and frozen veggies are tender. Liquid should have reduced a good deal by now. Add in cooked rice, heat again until there is no excess liquid. Take off heat and set aside a few minutes.
For more recipes, see: Recipes from a Southern Kitchen