© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/4 c TURKEY BACON, diced
1/2 c yellow onion, diced
1/2 c carrot, diced
1/2 c celery, diced
1 tbsp garlic, minced
1/4 c apple cider
2 tbsp apple cider vinegar
Salt and freshly ground black pepper To taste
1-1/2 c COOKED TURKEY, cubed or shredded
1 c cooked white rice, cold
1 c cooked wild rice
1/2 c dried cranberries
1/2 c pecans or walnuts, coarsely chopped and toasted
1 tbsp fresh thyme leaves, chopped
Fresh thyme leaves, chopped As needed
In a 14" nonstick skillet, sauté bacon over medium-high heat until crisp; remove. Measure 1 Tablespoon pan drippings (or add canola oil to measure 1 tablespoon) and reserve. Discard any remaining drippings.
Return 1 tablespoon drippings to skillet and increase heat to high. Stir-fry onion, carrot, celery and garlic until soft, about 3 minutes.
Add apple cider, cider vinegar and turkey; stir to combine. Simmer, stirring frequently, until nearly all liquid has reduced, about 2 minutes. The mixture should not be completely dry.
Stir in white and wild rice, cranberries, nuts and 1 tablespoon thyme. Stir-fry until heated through, about 2 minutes.
Transfer to a heated platter and garnish with additional thyme.
500 Total Calories
20 g Total Fat
2 g Saturated Fat
60 g Cholesterol
420 mg Sodium
542 mg Potassium
54 g Total Carbohydrates
6 g Dietary Fiber
20 g Sugars
26 g Protein
120 % Daily Protein
10 % Daily Vitamin C
6 % Daily Calcium
15 % Daily Iron