Right now I’m guessing that there’s a turkey, or turducken, or tofurkey, or stuffed pumpkin in your house, being readied for your great big Thanksgiving celebration. You don’t need fresh ideas, just a good-sized oven. But come Friday, when you’re looking for things to do with your leftovers, this recipe will be a welcome choice. The original version, from which it is adapted, may be found at kitchenparade.com.
- 3 c. water
- 2 tsp. kosher salt, divided
- 1 c. wild rice
- 2 Tbsp. olive oil
- 1 large onion, diced
- 4 stalks celery, diced
- 1 large carrot, grated
- 4 c. turkey stock (or 15 oz. canned chicken broth)
- 1/4 c. garbanzo bean flour
- 2 Tbsp. white wine
- 1 tsp. ground pepper
- 1/4 tsp. ground sage
- 3 c. leftover turkey, diced
- 1/3 c. toasted almonds
Preheat oven to 375F. Boil water in saucepan, simmer wild rice with 1 tsp. salt 35 min. until tender but chewy. While rice cooks, heat olive oil in a skillet and saute onion, celery and carrots until soft.
Add turkey stock to skillet and heat to boiling. Then remove hot stock, just one spoonful at a time, to a mug containing the garbanzo bean flour, stirring after each addition until it turns the consistency of a thick, runny liquid. Slowly, while stirring, pour the garbanzo bean liquid back into skillet, and add wine, sage, salt and pepper. Add the turkey and simmer while wild rice finishes.
Empty rice into 2 qt. casserole wiped with olive oil. Pour turkey mixture over rice, and bake 30-35 min. Sprinkle almonds on top for last 15 min. of cooking. Serves 4.