Turkey Brazilian with White Rice

By Bob Willey
Culinary Setting
Cooked Turkey


6 oz canola oil

2 c onions, chopped

2 c sweet red peppers, seeded and chopped

2 c green bell peppers, seeded and chopped

2 c celery, chopped

2 tbsp fresh ginger, minced

4 oz vegetable base

3 oz roasted garlic base

1 c low-sodium soy sauce

2 qt unsweetened coconut milk

1 qt crushed tomato or puree

2 tsp cayenne pepper


2 c Roma tomatoes, diced

1 c unsalted cashews

1 c fresh cilantro leaves, washed and dried

12.5 lbs Cooked white rice


Heat oil in a steam kettle over medium heat. Add onions, peppers, celery and ginger; saute until softened.

Add bases, soy sauce, coconut milk, crushed tomato and cayenne. Simmer at medium heat for 15 minutes.

Stir thawed pulled turkey and bring to serving temperature (165 degrees F.), still under medium heat, stirring occasionally. Stir in diced Roma tomatoes.

Transfer to hotel pans. Garnish with fresh cilantro and cashews.

Serve 6 ounces of turkey and sauce over 4 ounces of cooked rice.

Nutrition Facts

Total Calories 360

Calories from Fat 130

Total Fat 15 g

% Daily Total Fat 23

Saturated Fat 9 g

% Daily Saturated Fat 45

Cholesterol 40 g

% Daily Cholesterol 13

Sodium 540 mg

% Daily Sodium 23

Total Carbohydrates 40 g

% Daily Total Carbohydrates 13

Dietary Fiber 2 g

% Daily Dietary Fiber 8

Sugars 3 g

Protein 19 g

% Daily Protein 8

% Daily Vitamin C 35

% Daily Calcium 6

% Daily Iron 25