My Aunt Cathy sent me an email asking if I had any ideas for what to do with the turkey leftovers she has in her freezer. I've made this recipe, from Desperation Dinners, a number of times and it's tasty. I know some foodies and healthies (for lack of a better term) will frown at the processed ingredients in it. I don't use them a lot, but they sure can come in handy sometimes.
Wild Turkey Skillet
from Desperation Dinners
2 packages wild rice blend (like Uncle Ben’s)
1 cup frozen green peas (you can leave out if you have fussy husbands/kids)
12 oz leftover cooked turkey or chicken (about 3 cups)
1 can reduced fat cream of mushroom soup
1/2 can reduced fat sour cream (In other words, fill the mushroom soup can halfway with sour cream. It's probably about 1/2 cup.)
1 teaspoon Worcestershire sauce
1/2 cup shredded sharp cheddar cheese
Cook rice according to package directions. Add peas during the last 2 minutes of cooking.
Chop turkey and set aside. When rice has cooked, reduce heat to low and add turkey, soup, sour cream, and Worcestershire sauce to skillet. Stir well.
Evenly distribute rice in pan and sprinkle cheese on top. Cover pan and simmer until cheese melts and casserole bubbles around edges, about 5 minutes. Serve at once.
The recipe says it serves 4, but that would be 4 huge servings.
If you make this quick recipe, you'll have plenty of time to enter my cookbook drawing! Click on the link to the right for details!
