This stew is such a delicious way to use up some of the Thanksgiving odds and ends: a few ribs of celery here, a spare yam, an onion, et cetera, that you’ll buy extra ingredients for it on purpose.
This would be an impressive and warming way to use your leftovers on Black Friday or Saturday.
Not hosting T-day dinner? You can make this with a smoked turkey leg. They’re on sale, fully cooked, in the meat cooler at Associated Supermarket and other grocery stores. If you’re using a pre-smoked leg, you need to use low-sodium broth as your liquid. Seriously. Or it will taste like a salt lick. Beyond that- all the ingredients are pretty flexible. And the beer pairing is, too. Grab a favorite nut brown ale, harvest ale, IPA or porter.
2 tbs oil
2 small onions or 1 large onion, chopped.
2 cups turkey stock or chicken stock or broth (if using grocery store smoked turkey, make sure to use low-sodium chicken broth!!!)
1 cup rice. Brown or white will work. Also, wild rice mixes are tasty.
3 cloves garlic, minced.
The vegetables you add can vary to use pretty much anything. Try some combination of these:
- 3 ribs or so of celery, chopped.
- 2-3 carrots, chopped
- 1-2 potatoes, peeled and chopped, or 3-4 new potatoes, quartered.
- 1 large sweet potato, peeled and cut into chunks
- 1 bunch hardy greens, stems discarded, chopped into small pieces. (Kale, collards, turnip greens, whatever!)
- sliced zucchini or yellow squash
- a can of diced tomatoes, with their juice. (optional, but trust me, delicious.)
About 2 cups of cooked turkey meat, shredded and off the bone. If you’re using leftovers from T-day, grab whatever bits and pieces aren’t going into sandwiches. Dark meat is tastiest in this stew.
In a large pot, cook chopped onions and garlic, until just translucent.
Add broth or stock, rice, and your sturdier vegetables, like potatoes, sweet potatoes, and hardy greens first.
If using prepared smoked turkey, add it now. If using leftover fresh turkey meat, add it after the stew has simmered 10 minutes.
Bring to a boil, then simmer, stirring occasionally for 10 minutes before adding tomatoes and zucchini or squash.
Simmer 10-15 minutes, stirring somewhat frequently, until the rice and potatoes are cooked through. The liquid will reduce. If you want this to be more soup-like, add additional broth or water.
Enjoy your stew with some crusty bread and a beer.
If it reminds you of a gumbo or dirty rice… that’s because it’s a riff on this recipe.
Good beer pairings include- just about anything wet-hopped, brown ales, or nut browns. Anything that’s great with turkey will be a good bet here. Try Saranac Imperial IPA, Ithaca Gorges Smoked Porter, Samuel Smith Nut Brown Ale, Southern Tier Special Harvest Ale. If you want a bit of a bite to your beer try a rye beer.