Ingredient: cooked or raw turkey breast, cut into bite-sized pieces

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Creole Turkey and Rice

Served with braised collards-

I came up with this Creole-inspired recipe when I was gifted from my friend and neighbor, Amy B., her leftover Thanksgiving Creole brined turkey breast. This is so delicious and easy to make whether you use leftover or fresh turkey. Served over steaming hot rice and a side of collards and you’ll be bringing out your Louisiana drawl in not time.