Are you wondering what to do with your leftover turkey today? 🍗
Give this turkey & brown rice skillet a try! It’s what I’m lunching on today, and I can’t wait!
To make 4 servings:
🥄 500g cubed cooked turkey
🥄 1/2 c brown rice
🥄 1 1/2 leeks, cleaned and sliced into 1/4” pieces
🥄 1 yellow onion, diced
🥄 16 brown mushrooms, sliced
🥄 1 – 280g container cream cheese
🥄 chicken stock
🥄 salt & pepper to taste
Cook the brown rice per package directions, but use chicken stock instead of water. Set aside.
In a large frying pan, sauté the leeks and onions until very soft over medium-low heat. Add chicken stock as needed to keep the leeks and onions soft. Set aside.
In the same pan, sauté the mushrooms until cooked. Once the mushrooms are cooked, drain and excess water then add the cream cheese and stir with a wooden spoon until fully melted. Add in the leeks & onion, brown rice and turkey. Season with salt and pepper and enjoy!
