Quick Turkey And Rice Recipes

Steps:

• Cook rice according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook turkey and onion over medium heat 6-8 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles. Add salsa, tomato sauce, bouillon and salt; heat through., Serve with rice, cheese, sour cream and, if desired, toppings of your choice. Freeze option: Freeze cooled turkey mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.

Steps:

• Combine leftover turkey leg, thigh, and breast meat in a stockpot over high heat; add chicken broth and onion. Bring to a boil, reduce heat to medium-low, and cover. Simmer, flipping turkey pieces over halfway, until meat falls off the bone, about 1 hour.
• Transfer turkey pieces to a bowl and let cool until safe to handle.
• Meanwhile, bring broth to a boil and stir in rice. Season with black pepper, cayenne, and salt. Reduce heat to medium and let rice simmer until it starts to plump up, about 10 minutes.
• Pick turkey meat off the bone and chop into small pieces. Stir into the rice, adding more broth as needed. Cook over medium-low heat until rice reaches desired tenderness, 10 to 15 minutes.
• Smash green onions, red pepper, and cilantro together for the salsa. Taste and season turkey rice as desired, then scoop into serving bowls and top with salsa.

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add snap peas and carrots and cook 2 minutes. Add turkey and cook 1 minute, until golden brown on all sides.
• In a medium bowl, whisk together broth, vinegar, sugar, soy sauce, and pepper flakes. Add mixture to pan and bring to a simmer. Add rice and stir to combine. Remove from heat and stir in basil. Season, to taste, with salt and black pepper.

Steps:

• In 5-quart Dutch oven, melt butter over medium heat. Stir in flour with wire whisk until well blended. Slowly stir in broth with wire whisk. Stir in turkey, water, onion, rice and contents of seasoning packet.
• Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low. Cover and simmer about 25 minutes or until rice is tender.
• Stir in soymilk; heat just to boiling.

Steps:

• Sprinkle the seasoned salt and (if using) fennel seed over the ground turkey. Mix well.
• Spray large skillet with vegetable spray and place turkey mixture in pan. Over medium-high heat cook and stir Turkey until browned; drain well. While the Turkey is draining add the vegetables to the hot pan and saute for about 5 minutes. Add the Turkey back into the pan and mix. Sprinkle rice over mixture and pour in Chicken broth. When broth comes to a boil reduce heat, cover and simmer for approx 20-30 minutes, stirring occasionally until liquid is absorbed. When the rice is cooked if there is still too much liquid in the pan remove cover, increase the heat and continue cooking until all liquid is absorbed.

Steps:

• In a large skillet, saute onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. , Reduce heat; stir in the turkey, milk, cheese, pimientos, salt, pepper and nutmeg. Cook until cheese is melted and mixture is heated through. Serve over rice.

Steps:

• Melt butter in a medium saucepan over medium-high heat. Add leek, celery root, parsnip, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until leek is translucent, about 2 minutes.
• Add stock, and bring to a boil. Reduce heat, and simmer until vegetables are tender, about 5 minutes. Stir in turkey and rice, and cook until heated through. Season with salt and pepper, and serve immediately.

Steps:

• Combine lime juice, 1 to 2 tablespoons fish sauce, and brown sugar in a bowl; stir until sugar is dissolved, then stir in 1/2 cup shallots.
• Heat oil in a large high-sided skillet over medium-high. Add turkey, ginger, garlic, and remaining 1 3/4 cups shallots. Cook, stirring to break up turkey, until browned, about 9 minutes. Add rice; cook, stirring, 1 minute. Add remaining 1 tablespoon fish sauce, scraping up browned bits from bottom of pan.
• Add coconut milk, red peppers, 1 1/2 teaspoons salt, and 1 1/4 cups water. Bring to a simmer (do not let boil); cover. Lower heat and gently simmer, stirring occasionally, until rice is tender, about 15 minutes.
• Toss tomatoes and herbs with dressing in a large bowl; season with salt. Serve over rice, spooning dressing from bottom of bowl over top.

Steps:

• Melt butter in heavy large skillet over medium heat. Add onion, ginger and garlic; sauté until onion is soft, about 10 minutes. Add apple, then flour, curry powder and cumin; sauté 3 minutes. Gradually whisk in broth. Add cider, cream, chutney, cilantro and tomato paste. Reduce heat to medium-low; simmer until mixture thickens, about 20 minutes. Add turkey; stir until heated, about 2 minutes. Spoon curry over rice.

Steps:

• Prepare rice as directed on package.
• Mix all ingredients together, except cheese.
• Cover and bake at 350 for 45 minutes, then remove cover and sprinkle with cheese.
• Continue baking until cheese is melted.