Creole Turkey and Rice

Creole Turkey and Rice

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.
    Servings
    4people
    Cook Time
    25minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    25minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1cup uncooked rice
    • 1/2tablespoon olive or coconut oil
    • 1 onion, chopped
    • 2 garlic cloves, chopped
    • 1 tomato, chopped
    • 1 red pepper, membrance and seeds removed, chopped
    • 1 1/2pound cooked or raw turkey breast, cut into bite-sized pieces
    • 1 (15-ounce) can red beans, rinsed and drained *
    • 2teaspoon creole seasoning
    • 1/4teaspoon cayenne pepper
    • 1/4teaspoon sea salt
    • 1/4teaspoon ground black pepper
    • 1 large bag chopped collards
    • 3 strips bacon, chopped
    • 1/4cup apple cider vinegar
    • 2 green onions, ends trimmed and chopped
    • Hot pepper sauce (optional)
    Instructions
    1. Prepare the rice according to package directions. Cover and keep warm until ready to serve
    2. Heat the oil in a large skillet over medium-high heat. Add in the onion and garlic sauting until onions are translucent and garlic is fragrant about 1 minute. Stir in the tomatoes and peppers sauting for another minute. Add in the turkey and the following 5 ingredients (through black pepper). Stir and if using raw turkey cook until turkey is cooked through about 5-7 minutes. If using cooked turkey cook until turkey and beans are heated through, about 3-5 minutes. Serve over hot cooked rice with a side of collards.
    3. To prepare collards: Heat a large stockpot over medium-high heat. Add in the chopped bacon pieces and cook until brown (If too much bacon drippings for your taste remove what you don't want prior to adding in the collards). Add in the collards, 1 cup water, the vinegar, salt and black pepper combining all the ingredients. Cover and simmer for 5-7 minutes until collards are tender (if you like your collards really cooked down you may want to simmer up to 30 minutes making sure you add more water as needed). Serve with chopped green onion and hot sauce.
    Recipe Notes

    * I love to make from-scratch red beans in my slow cooker and use those in place of canned beans. If you'd like to make your own Creole version for yourself head to www.thewholemeal.com and search "Red Beand and Rice" in the Slow Cooker category.

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