Do you end up with leftover turkey after a holiday? I know I do. It’s bane of many of family after a big holiday. I finally figured out what to do with it (besides eating sandwiches). I developed this lemon-turkey skillet, a one-pot meal that gives turkey an entirely new twist. The lemon and thyme make a vibrant dish that you’ll love.
This lemon turkey skillet has a lot going for it:
• It’s a one-pot meal…which I love. Less dishes.
• You can use leftover turkey...which I really love. It’s just me and my husband. My “Apple Cider-Brined Turkey with Herb Butter” is delicious and moist, but it does get old after the third day. So I use part of it for this. (I chop of the rest and freeze for use in my “Chicken Pot Pie.”)
• It’s flavorful- the lemon and thyme make a fabulous combination.
Now, a question for you: what is your favorite way to use leftover turkey? I’m always looking for new ideas and would love to share your ideas with my readers!
Ingredients are easy (and you probably already have most of them in the house). 3-4 cups of your favorite veggies in bite-size pieces (I use bell peppers of various colors, zucchini, and celery). Some onion. Chicken broth, rice, lemon juice, and thyme. Oh, and the leftover turkey.
Directions are simplicity themselves: I think there is a total of 5 whole steps.
One-Pot Lemon-Turkey Skillet
Ingredients
- 3-4 cups Vegetables, such as celery, zucchini, bell peppers, mushrooms bite-size
- 1/2 cup white onion chopped
- 2 Tbsp. vegetable oil
- 5 cups chicken broth
- 2 cups white minute rice
- 1/3-1/2 cup lemon juice
- 16 oz turkey cooked & chopped
- 1 & 1/4 tsp. thyme
- 3/4 tsp. salt
- 1/8 tsp. ground black pepper
Instructions
- In a large skillet, heat oil in large pan over medium-high heat.
- Cook vegetables and onion in oil for 3-4 minutes.
- Stir in rice, mixing in well. Stir in broth, lemon juice, and spices.
- Bring to a boil. Lower heat. Cover and simmer for 20 minutes or until rice is tender and most of the liquid is absorbed.
- Stir in turkey. Heat through.
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