Now that the turkey gravy is gone, and there is yet just one Ziploc bag left of turkey in the refrigerator: it is turkey creole time. This spicy dish is bright and colorful and full of flavor. It is a perfect change from the holiday turkey taste.
Turkey Creole
2 T olive oil
1/2 c chopped onion
1 large green pepper, chopped
1 t crushed, chopped garlic
1 16 oz can tomatoes
1 to 2 t chili powder (depending how close to Texas you live!)
1 1/2 t salt
1 t sugar
3/4 t oregano leaves
1/8 t pepper
1 c regular long grain rice
3 c cut up cooked turkey (or chicken)
About 50 minutes before serving;
In a large skillet over medium heat, in hot oil, cook onion, green pepper and garlic until onion and green pepper are tender crisp, about 5 minutes. Add 2 c water, tomatoes with their liquid, chili powder, salt sugar, oregano leaves and pepper; heat to boiling ; stir in rice. Reduce heat to low; cover skillet and simmer 25 minutes or until rice is tender and liquid is absorbed. Stir in turkey and hat through. Makes 4 servings.
This meal should warm up the family on a cold night. Perfect for getting the house ready to decorate for Christmas and coming holidays.
A New Day
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