© 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
1-1/2 lbs TURKEY SAUSAGE, sliced into 1/4-inch pieces, cut on the diagonal
1 tbsp oil
3 lbs COOKED TURKEY
6 c onions, chopped
4 c celery, chopped
4 c bell pepper, seeded and chopped
1 tbsp garlic powder
3 (49-1/2 oz each) cans TURKEY BROTH, divided
1/4 c paprika
1 tbsp thyme
1 tbsp cayenne pepper
1 tsp salt
2 tsp crushed red pepper
8 c long grain rice, uncooked
2 c green onions, sliced
2 c tomatoes, diced
In a large stock pot, over medium-high heat, sauté turkey sausage in oil until sausage is heated through; drain.
Cut cooked turkey into 1/2-inch cubes. Add turkey, onion, celery, peppers, garlic powder and 2 cups broth to sausage. Cook until vegetables are crisp-tender.
In another stock pot, over high heat, combine remaining broth, paprika, thyme, cayenne pepper, salt and crushed red pepper; bring to boil. Add rice, cover, reduce heat, and simmer 30 minutes. Stir occasionally. When rice is done, stir in turkey/vegetable mixture.
Garnish with green onions and tomatoes.
Yields: 33 2-ounces cooked poultry per serving.
2 Cups Total Calories
7 g Total Fat
20 % Daily Total Fat
52 g Cholesterol
499 mg Sodium
43 g Total Carbohydrates
19 g Protein