Last week, I cooked a turkey… not for Thanksgiving, but because there were so many amazing sales on turkey I just couldn’t resist. Anyways, needless to say, we had plenty of leftovers and I had to come up with some meal ideas. This was a last minute meal plan (hubby called and said he was 10 minutes away) that I threw together. Luckily, I kept the turkey stock and when I made my Cream of Mushroom soup for the green beans (I made a triple batch so there was plenty of leftovers and omitted the chicken from the recipe). Ended up being one of the best leftover dishes!
- 1 cup of rinsed, uncooked rice
- 1½ cups of turkey stock (chicken stock will do, too)
- 1½ cups of cream of mushroom soup
- 1 package of frozen broccoli (chopped)
- Left over turkey (we had about 2 cups of cut up turkey)
Add rice, stock (if you don’t have the full 2 cups, you can use water to substitute) and mushroom soup to pot, bring to a boil then simmer for 10 minutes. Add the broccoli cook for another 10 minutes. Add the turkey and cook for another 5 minutes so that the turkey gets heated up thoroughly.
NOTE: If you are using broccoli florets, they will take longer to cook then chopped broccoli, so you can put it in pretty close to the beginning if you like your broccoli to be soft. If you like your broccoli to be a little crunchy, then I’d wait till about 15 minutes.