Here’s a delicious family pleasing way to use all those turkey leftovers that’s out of the ordinary.
1 Turkey carcass with any meat still on it
2 cups cold water ( 500 ml)
1 Tbsp. olive oil (15 ml)
1 cup chopped king oyster mushrooms (250 ml)
1 carrot, diced
1 clove garlic, chopped
1 cup basmati rice, rinsed in several changes of cold water (250 ml)
1/2 cup red lentils (125 ml)
sea salt and freshly cracked black pepper
1 bay leaf
2 tbsp. chopped parsley (30 ml)
Preheat oven to 350 F.
Pour cold water over turkey carcass and roast in oven until just hot and drippings are blended with water, about 20 minutes. Remove from oven and transfer turkey to a platter. Strain pan drippings into a measuring cup until you have two cups full.
Remove any meat from turkey and tear into smaller chunks.
In a medium pot on medium setting, heat the olive oil with mushrooms, carrot and garlic. Sauté 3 -4 minutes, stirring often until mushrooms are golden. Add the rice and sauté for 1 minute. Stir in the lentils and season with salt and pepper. Add the turkey drippings, turkey meat and bay leaf, bring to a boil, cover and simmer over very low heat for 12 minutes. Remove from heat without opening lid and let stand and extra 5 minutes.
Stir in the parsley and season to taste. Serve.