Turkey Day in the U.S. is officially over for 2012 and Black Friday is on. If you’re like most people who feasted on turkey, you will be stuck with a few (or a lot) of leftovers. Here is my suggestion for today’s Foodie Friday post:
Turkey with Fall Vegetables & Brown Rice
Ingredients: 1/4 tsp. ground turmeric; 3-inch long cinnamon stick; 1 fresh hot chili cored, seeded and quartered; 3 cups chicken stock (boxed, canned or home-made); 1 medium sweet yellow onion cut into wedges; 2 medium carrots, peeled and cut into large pieces; 2 medium parsnips peeled and cut into large pieces; 1 cup peeled butternut squash cut into large dices; 2 medium zucchini, cut into large pieces, 8 oz. plum tomatoes (about 2 large), cut into large dices (try to squeeze out some of the seeds); 15-oz. can chickpeas, rinsed and drained; Kosher salt; 1 1/2 cups diced cooked turkey in large pieces; 1/4 cup golden raisins; 1/2 cup lightly packed fresh cilantro leaves; 1/2 cup lightly packed parsley leaves, chopped fine; Indian Style hot sauce
Tip: Try to cut vegetables into equal sized pieces for even cooking
In a large stock pot or dutch oven pour in stock and stir in turmeric, cinnamon stick and chili. Bring to a boil over high heat. Reduce the heat, cover, and simmer for 10 minutes. Add the onion, carrots, parsnips, and squash; continue simmering, covered, for 10 minutes. Add the zucchini and tomatoes, cover, and simmer until all the vegetables are just tender, about another 5 minutes ( you may need to raise the heat to return the broth to a simmer). When the vegetables are tender, stir in the chickpeas, 1/2 teaspoon salt, the turkey, raisins, and cilantro. Remove the pot from the heat and let sit covered until the last ingredients you added have been heated through, about 5 minutes. Adjust the seasonings if needed. Meanwhile, make the rice (you can substitute any type of starch here like wild rice, basmati, cous-cous, quinoa even potatoes) according to the package instructions. If using potatoes, cut into large pieces and boil in salted water to cover for 20 minutes. To serve, mound a large spoonful of the rice into a shallow soup bowl and ladle the turkey, vegetables, and broth over it. Sprinkle with parsley and add hot sauce to taste. EAT!