Leftover Turkey Recipe: Halal Cart Style Turkey And Rice With White Sauce
This delightful recipe brings together vibrant flavors and textures to create a satisfying meal. Fragrant turmeric and cumin-infused rice provides a colorful base for tender shredded turkey coated in a creamy and tangy white sauce. Serve alongside crisp lettuce, juicy tomatoes, and thinly sliced red onions for a refreshing contrast. A warm stack of pita bread completes the dish, perfect for soaking up all the delicious juices. Drizzle with a spicy Harissa-style hot sauce for an extra kick of flavor. This dish is sure to be a hit at any gathering!
— Constant Cookbook
Ingredients
- FOR THE RICE
- 2 tablespoons butter
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1 1/2 cups long grain or Basmati rice
- 2 1/2 cups chicken broth
- salt and pepper
- FOR THE WHITE SAUCE
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 tablespoon sugar
- 2 tablespoons white vinegar
- 1 teaspoon lemon juice
- 1/4 cup chopped fresh parsley
- salt and pepper
- FOR THE TURKEY
- 2 tablespoons butter
- 1/2 onion, thinly sliced
- 1/2 cup turkey drippings (or chicken broth)
- 2 pounds cooked, leftover turkey, shredded
- TO SERVE
- 1/2 head iceberg lettuce, shredded
- 1 large tomato, cut into wedges
- 1/2 red onion, thinly sliced
- flatbread or pita bread, cut into wedges
- Harissa-style hot sauce (or hot sauce of your choice, like Tabasco)
Instructions
- To cook the Rice: Melt the butter over medium heat in a large pot. Add the turmeric and cumin and cook 1 minute. Add the rice and stir to coat. Cook, stirring freqently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth, season to taste with salt and pepper. Raise the heat to high and bring to boil. Cover, reduce to simmer and cook for 15 minutes without disturbing. Remove from heat, keeping the cover on, and let rest for 5 minutes.
- For the White Sauce: Combine all the ingredients together.
- For the Turkey: Heat a large saute pan or frying pan over medium-high heat with the butter. When bubbling, add in the onion and cook for 5 minutes. Pour in the turkey drippings (or chicken broth) and bring to simmer. Add in the leftover turkey and cook for 1 minute just to warm through. Remove from heat, stir in 1/2 of the White Sauce.
- Wrap the stack of pita bread or flatbread in damp towel. Microwave on medium for 60 seconds to soften and heat through
- To serve, divide the lettice, tomato and red onion amongst each plate. Spoon rice onto each plate and top with the turkey. Add a spoonful of the remaining White Sauce onto each plate (you can use this as salad dressing for the salad or just spoon on top of the turkey). Serve with Harissa-style hot sauce.
Cook Time
30M
Prep Time
PT10M
Yield
4-6
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