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!
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.