This “perfect for the day after Thanksgiving” recipe is contributed by National Turkey Federation Culinary Advisory Board Member Chef Dan Phalen.
Thigh meat can be used in place of turkey breast for an even richer flavor.
Note on recipe scaling: this recipe yields 24 – 6 oz. servings (quarter yield). For foodservice applications, this recipe can be scaled up proportionally for 48 (half yield) and 96 servings (full yield).
|2 Tablespoons Olive oil|
|1 1/2 Cup Onions, diced (1/2")|
|1 Cup Green bell pepper, diced (1/2")|
|1 Cup Red bell pepper, diced (1/2")|
|1 Tablespoon Garlic, chopped|
|1/2 Cup Green onion, chopped|
|1/2 Teaspoon Black pepper, table grind|
|1 Teaspoon Kosher salt|
|1 Teaspoon Cajun seasoning|
|3 Cups Rice, white raw|
|1.5 Quart Tomatoes, crushed|
|1 Teaspoon Tabasco|
|1 Cup Chicken stock|
|3 Pounds Turkey, cooked and pulled (white and dark meat)|
|As needed Parsley, fresh chopped|