Turkey Jambalaya

Turkey is something I only cook on Thanksgiving, Christmas, and Easter.  I’m always trying to think of new ways to incorporate leftover turkey that will appeal to everyone.  How much turkey to buy, you ask, to avoid a lot of leftover meat?  A good rule of thumb is to buy one pound of turkey per person to allow for seconds and leftovers.  This recipe is from Kelly Donlea who contributes her food writing abilities on suite101.  Other recipes I’ve used in the past: spicy chili turkey, turkey fajita wraps, turkey leftover bake, turkey tetrazzini to name a few.  Explore the web for more ideas and take leftover turkey to be more than just sandwiches!

Serves 6-8
recipe from Kelly Donlea
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1 lb. leftover  turkey, cubed
1 large onion, chopped
1 bell pepper, chopped
3 – 6 cloves garlic, minced
4 ribs celery, chopped
2 small cans tomato paste
1 28 oz. can tomatoes
8 cups chicken broth
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 teaspoon oregano
1/2 teaspoon thyme
2 bay leaves
Salt to taste
4 cups long-grain white rice, uncooked
handful parsley, chopped

In a sauté or frying pan, sauté diced turkey meat in salt, black pepper and cayenne pepper until just warmed through. In a large pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent. In the same pot, add the tomato paste and let it brown a little.

Once the vegetables are translucent deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly.

Add the remaining seasonings, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the turkey and cook another 10 minutes. Add the rest of the stock, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. Turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients.

The Culinary Chase’s Note:  The cayenne pepper I have is quite strong so I only used 1 teaspoon which was sufficient heat. I added the turkey in with the tomatoes as this helps to keep the meat moist. You can also use chopped ham in lieu of turkey.  Enjoy!

By The Glass Tasting Note
For the spicy richness that Jambalaya presents beer is often a better match than wine. Oenophiles should stick to the fresh, fruity and cooling nature of a Grenache based. Provence is the classic place to pick good quaffing pinks but Australia is making some gutsier Grenache and Shiraz based wines that have a little more gusto to stand up to the big flavours here.