Prep 15 mins
Cook 30 mins
This dish can be made with fresh turkey (or chicken), and also is a great way to use leftover holiday bird. If you use cooked turkey, then season and add it toward the end of the cooking time, so it doesn't overcook.
- 2 teaspoons salt
- 2 teaspoons onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon garlic
- 1 teaspoon mustard
- 1⁄2 teaspoon white pepper
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon cayenne
- 1 lb turkey breast or 1 lb chicken breast, cubed
- 1 cup onion, chopped
- 3⁄4 cup red bell pepper, chopped
- 3⁄4 cup yellow bell pepper, chopped
- 3⁄4 cup green bell pepper, chopped
- 3 cups fresh mushrooms, sliced
- 2 1⁄2 cups chicken stock, defatted
- 10 tablespoons nonfat dry milk powder
- 3 tablespoons all-purpose flour
- 1⁄2 cup fat-free cream cheese
- 6 cups cooked long-grain rice
- In a bowl mix the first 8 ingredients.
- Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350º, about 4 minutes.
- Sprinkle all surfaces of the diced turkey evenly with 2 teaspoons of the mixed seasonings and rub it in well. Spread the seasoned turkey cubes evenly over the bottom of the pot and cook, turning as necessary, until they are browned on all sides, about 3 to 5 minutes. Add the onions, peppers, mushrooms, and the remaining Poultry Magic. Cook, stirring occasionally, for 4 minutes.
- While the mixture is cooking, place 1 cup of the stock, the dry milk, and the flour in a blender, and process until smooth and creamy. Transfer this mixture to the pot and add the remaining stock. Cook just until is comes to a gentle boil, about 3 minutes. Lower the heat and simmer 4 to 6 minutes. Turn off the heat. Remove 1 cup of the liquid from the pot and place it in the blender, add the cream cheese, and blend. Stir this mixture back into the pot and serve immediately over the rice.
This is "actually" one of Chef Paul Prudomme's recipes. I first made this in 2001 the day after Thanksgiving. Now every year everyone looks forward to this being served the day after T-Day!!! One big difference in chef Paul's recipe is the use of his "Poultry Majic" spice mix instead of separate spices and I agree with him.....Hee hee It was even better substituting his reg. "Meat Majic!! spice mix. If you havnt tried his spice mixes do so...... We buy them for the restaurants I work at in the 13.5 Oz. tins which makes them allot cheaper than buying the little glass jars. you can find them on-line. I also add more garlic and omit the nutmeg Overall this is an AWESOME recipe. Scott
Tagged for Zaar tag 2007 We enjoyed this very much. I did make some changes, minimal. I did not use the salt, dietary reasons and substituted 10 Tbsp regular milk and subtracted 10 Tbsp from the chicken broth. I did use leftover turkey from Thanksgiving, green and red pappers (no yellow available). Except for the salt no real deletions. WE REALLY ENJOYED THIS! I REALLY enjoyed this. SO simple and yet tastey. My DH does not like rice so I made a seperate dish with small pasta and he was a happy camper. This recipe lends to either rice or noodles IMO. I served it with brocolli on the side and can see this added into the recipe. The nutmeg came through but did not overwhelm flavors. I have saved this in my faves and plan to make this again with the remainder of the turkey leftovers. Thank you.