Turkey and Rice with White Sauce

The Turkey and Rice with White Sauce is a dish that holds a special place in my heart. Every Thanksgiving, when I see the leftover turkey, I can’t help but think about how to turn those remnants into something delicious and satisfying. This recipe is inspired by the iconic Halal carts that line the streets of New York City, where tender turkey is served over a bed of fluffy rice, all drizzled with a creamy white sauce. It’s a comforting reminder of the celebrations we’ve enjoyed and a way to savor the flavors of the holiday long after the feast is over.

What’s In This Turkey and Rice with White Sauce

The ingredients for Turkey and Rice with White Sauce come together in a beautiful harmony of flavors and textures. The combination of tender turkey, aromatic spices, and creamy sauce makes this dish irresistible. Key players include fluffy rice that acts as the perfect base, while the turkey adds richness and the white sauce ties it all together.

• 2 tablespoons butter: Adds richness and depth to the dish.
• 1/2 teaspoon ground turmeric: Provides a warm color and earthy flavor.
• 1/4 teaspoon ground cumin: Adds a nutty, spicy note that complements the turkey.
• 1 1/2 cups long grain or Basmati rice: The foundation of the dish, providing fluffiness and substance.
• 2 1/2 cups chicken broth: Enhances the flavor of the rice and adds moisture.
• Salt and pepper: Essential for seasoning and bringing out flavors.
• 1/2 cup mayonnaise: Creates a creamy consistency for the white sauce.
• 1/2 cup Greek yogurt: Adds tanginess and thickness to the sauce.
• 1 tablespoon sugar: Balances the flavors of the sauce.
• 2 tablespoons white vinegar: Adds acidity and brightness to the dish.
• 1 teaspoon lemon juice: Freshens up the sauce with a citrusy punch.
• 1/4 cup chopped fresh parsley: A fresh garnish that adds color and flavor.
• 1/2 onion, thinly sliced: Adds sweetness and depth when sautéed.
• 1/2 cup turkey drippings (or chicken broth): Infuses the turkey with moisture and flavor.
• 2 pounds cooked, leftover turkey, shredded: The star ingredient that brings the dish to life.
• 1/2 head iceberg lettuce, shredded: Adds crunch and freshness.
• 1 large tomato, cut into wedges: Provides juiciness and a pop of color.
• 1/2 red onion, thinly sliced: Adds a bite and beautiful color.
• Flatbread or pita bread, cut into wedges: Perfect for scooping up the turkey and rice.
• Harissa-style hot sauce (or hot sauce of your choice): Adds a spicy kick to the dish.

Turkey and Rice with White Sauce Instructions

Making the Turkey and Rice with White Sauce is an enjoyable process that allows you to create something truly magnificent from leftovers. Follow these simple steps to ensure you capture the delicious essence of this dish.

1. To cook the rice, melt the butter over medium heat in a large pot. Once melted, add the ground turmeric and ground cumin. Sauté for about one minute, allowing the spices to release their fragrant aromas. Next, add the long grain or Basmati rice and stir well to coat every grain with the spiced butter.
2. Continue to cook, stirring frequently, until the rice is lightly toasted, which should take about four minutes. You’ll notice it starting to turn a shade darker, adding more complexity to the flavor. After that, pour in the chicken broth and season with salt and pepper to taste. Raise the heat to high and bring the mixture to a boil.
3. Once boiling, cover the pot, reduce the heat to a simmer, and allow it to cook undisturbed for fifteen minutes. It’s essential not to lift the lid during this time, as you want the steam to cook the rice evenly.
4. After fifteen minutes, remove the pot from heat while keeping the lid on. Let it rest for five minutes. This resting period allows the rice to finish cooking and absorb any remaining liquid.
5. Next, prepare the white sauce. In a bowl, combine the mayonnaise, Greek yogurt, sugar, white vinegar, lemon juice, and chopped fresh parsley. Mix everything together until well combined, and set aside.
6. Now let’s cook the turkey. In a large sauté pan or frying pan, heat more butter over medium-high heat. Once it’s bubbling, add the thinly sliced onion. Sauté for about five minutes until the onion becomes translucent and fragrant.
7. Pour in the turkey drippings (or chicken broth) and bring it to a gentle simmer. This adds tons of flavor and moisture to the turkey.
8. Once simmering, add in the shredded leftover turkey. Cook for about one minute, just to warm it through. You want the turkey to be heated but not overcooked.
9. Remove from heat and stir in half of the white sauce you prepared earlier. This will coat the turkey in a creamy, flavorful glaze.
10. Meanwhile, take your flatbread or pita bread and wrap it in a damp towel. Microwave it on medium for sixty seconds to soften and heat through. This makes it more pliable and enjoyable to eat.
11. To serve, divide the shredded iceberg lettuce, tomato, and red onion among each plate. Spoon the cooked rice onto each plate and top with the turkey mixture. Finish it off with a generous spoonful of the remaining white sauce.
12. If you enjoy a kick, serve with Harissa-style hot sauce or your preferred hot sauce to spice things up. Enjoy every bite!

Customization Ideas

There are so many ways to make the Turkey and Rice with White Sauce your own. Here are some ideas to get you started!

• Storage: To store leftovers, place any remaining rice and turkey in an airtight container. They can be kept in the refrigerator for up to four days.
• Freezing: You can freeze the rice and turkey mixture for up to two months. Just make sure to cool it completely before transferring it to freezer-safe containers.
• Pairing: Serve this dish with a side of roasted seasonal vegetables or a fresh garden salad for a complete meal.
• Spice Levels: Adjust the spice levels by adding more or less of the hot sauce or incorporating some chopped jalapeños for an extra kick.
• Vegetarian Version: Substitute the turkey with roasted vegetables or chickpeas for a vegetarian-friendly option that’s still filling and delicious.
• Experiment with Sauces: Try different sauces like tahini or tzatziki for varying flavor profiles that complement the turkey and rice.

Best Served With

• Fresh Salad: A crisp salad with a light vinaigrette beautifully balances the flavors of the dish.
• Roasted Vegetables: Seasonal roasted vegetables, such as zucchini, carrots, or Brussels sprouts, add color and nutrition.
• Flatbreads: Alongside the dish, serve warm flatbread or pita for a delightful experience while scooping up the turkey and rice.
• Granita or Sorbet: For dessert, a light granita or sorbet can cleanse the palate after the savory and creamy meal.
• Lunch or Dinner: This recipe is perfect for lunch or dinner, especially during the fall season when you crave cozy comfort food.
• Occasions: Ideal for Thanksgiving leftovers or any special gathering where you want to impress your guests with a delicious, hearty meal.

FAQ

Conclusion

The Turkey and Rice with White Sauce is not just a meal; it’s a flavorful journey that transforms humble leftovers into something extraordinary. It’s warm, comforting, and perfect for any occasion. I encourage you to try making it for your next family dinner or gathering. Your loved ones will appreciate the thought and care you put into this delightful dish, and it’s bound to become a new favorite!

Turkey and Rice with White Sauce

The ultimate comfort food, Turkey and Rice with White Sauce combines tender turkey, fluffy rice, and a creamy sauce in every bite. This easy weeknight dinner will satisfy your cravings and is perfect for using leftover turkey. Make it tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 550 kcal

Equipment

• Skillet
• Frying Pan
• Large Pot
• Saucepan
• Chef's Knife
• Wooden Spoon

Ingredients

  

• 2 tablespoons butter
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 1 1/2 cups long grain or Basmati rice
• 2 1/2 cups chicken broth
• salt and pepper to taste
• 1/2 cup mayonnaise
• 1/2 cup Greek yogurt
• 1 tablespoon sugar
• 2 tablespoons white vinegar
• 1 teaspoon lemon juice
• 1/4 cup chopped fresh parsley
• 1/2 onion thinly sliced
• 1/2 cup turkey drippings or chicken broth
• 2 pounds cooked, leftover turkey shredded
• 1/2 head iceberg lettuce shredded
• 1 large tomato cut into wedges
• 1/2 red onion thinly sliced
• flatbread or pita bread cut into wedges
• Harissa-style hot sauce or hot sauce of your choice

Instructions

 

• To cook the rice, melt the butter over medium heat in a large pot. Once melted, add the ground turmeric and ground cumin. Sauté for about one minute, allowing the spices to release their fragrant aromas. Next, add the long grain or Basmati rice and stir well to coat every grain with the spiced butter.
• Continue to cook, stirring frequently, until the rice is lightly toasted, which should take about four minutes. You’ll notice it starting to turn a shade darker, adding more complexity to the flavor. After that, pour in the chicken broth and season with salt and pepper to taste. Raise the heat to high and bring the mixture to a boil.
• Once boiling, cover the pot, reduce the heat to a simmer, and allow it to cook undisturbed for fifteen minutes. It’s essential not to lift the lid during this time, as you want the steam to cook the rice evenly.
• After fifteen minutes, remove the pot from heat while keeping the lid on. Let it rest for five minutes. This resting period allows the rice to finish cooking and absorb any remaining liquid.
• Next, prepare the white sauce. In a bowl, combine the mayonnaise, Greek yogurt, sugar, white vinegar, lemon juice, and chopped fresh parsley. Mix everything together until well combined, and set aside.
• Now let’s cook the turkey. In a large sauté pan or frying pan, heat more butter over medium-high heat. Once it’s bubbling, add the thinly sliced onion. Sauté for about five minutes until the onion becomes translucent and fragrant.
• Pour in the turkey drippings (or chicken broth) and bring it to a gentle simmer. This adds tons of flavor and moisture to the turkey.
• Once simmering, add in the shredded leftover turkey. Cook for about one minute, just to warm it through. You want the turkey to be heated but not overcooked.
• Remove from heat and stir in half of the white sauce you prepared earlier. This will coat the turkey in a creamy, flavorful glaze.
• Meanwhile, take your flatbread or pita bread and wrap it in a damp towel. Microwave it on medium for sixty seconds to soften and heat through. This makes it more pliable and enjoyable to eat.
• To serve, divide the shredded iceberg lettuce, tomato, and red onion among each plate. Spoon the cooked rice onto each plate and top with the turkey mixture. Finish it off with a generous spoonful of the remaining white sauce.
• If you enjoy a kick, serve with Harissa-style hot sauce or your preferred hot sauce to spice things up. Enjoy every bite!

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to four days.
• Tip 2: You can freeze the rice and turkey mixture for up to two months.
• Tip 3: Serve with roasted seasonal vegetables or a fresh salad for a complete meal.
• Tip 4: Adjust the spice levels by adding more hot sauce or jalapeños.
• Tip 5: For a vegetarian-friendly option, substitute turkey with roasted vegetables or chickpeas.

Keyword comfort food, Halal Cart Style, Leftover Turkey Recipe, Turkey and Rice

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.