Time 3h5m Yield 10 Number Of Ingredients 18 Steps:
Place turkey carcass pieces into a large soup pot and cover with cold water. Stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. Simmer for 2 hours. Strain broth and pour back into soup pot. Pick turkey meat from the carcass and chop meat into bite-size pieces. Heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. Stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. Mix in chopped turkey meat. Bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. Remove and discard rosemary sprigs; stir corn into soup. Adjust salt, cayenne pepper, and black pepper to taste. Lay a paper towel on top of soup to absorb excess oil, if desired.
Time 1h20m Yield 8 servings. Number Of Ingredients 9 Steps:
Cook rice according to package directions., Meanwhile, in a large nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, picante sauce, chili powder and cumin; heat though. Remove from the heat, stir in kidney beans, 1/2 cup cheese and cooked rice. , Transfer to a 13x9-in. baking dish coated with cooking spray. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.
Time 45m Yield 8 Number Of Ingredients 9 Steps:
Cook rice according to package directions. Meanwhile, in a large skillet cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, picante sauce, chili powder and cumin; heat through. Remove from heat, stir in kidney beans, 1/2 cup cheese and cooked rice. Transfer to a 13x9 baking dish. Cover and bake at 350 degrees F for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.
Time 1h45m Yield 4 Number Of Ingredients 12 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.
Time 25m Yield 4 servings. Number Of Ingredients 10 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.
Time 1h20m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Cook the rice according to package directions. In a large nonstick skillet, cook turkey and onion until no longer pink; drain. Stir in the tomatoes, picante sauce, chili powder and cumin; heat through. Remove from heat, stir in beans, 1/2 cup cheese and cooked rice. Transfer to a 13x9 inch baking dish coated with cooking spray. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted.
More about “zippy turkey and rice recipes”
Time 35m Yield 12-14 serving(s) Number Of Ingredients 14 Steps:
In a large pot, brown the ground turkey and onions in a little olive oil. Add all the other ingredients and bring to boil. Simmer 15-20 minutes, until rice is soft and flavors are well blended. Note: If you prefer a thinner, more brothy consistency add more chicken stock and taste to adjust seasonings. Note: The jalapenos don’t make this really hot – just a little zippy. If even this is too much substitute the milder Anaheims or “Cubanelle”-type sweet peppers. If its not spicy enough for you go for whatever variety suits your taste. Note – I haven’t frozen it, but it ought to freeze as well as any other soup.
