Because this tasty dish uses cooked turkey, it's a great recipe for using leftover holiday turkey -- especially if you're looking for something a little more than just turkey and noodles.

North African Turkey

1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
8 Kalamata olives, pitted and halved
1/4 cup dry red wine
1/4 cup chicken stock or broth
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
3 plum tomatoes, peeled and diced
12-ounces Honeysuckle White® Boneless Breast Roast, cooked and diced

1. Heat olive oil in sauté pan and cook onion, bell peppers, and olives over low heat until onion becomes transparent.
2. Add wine, stock, bay leaf, thyme, rosemary, salt, and pepper and simmer for 10 minutes.
3. Add tomatoes and cooked turkey and simmer for 5 more minutes.
4. Serve over a bed of lemon couscous.

Makes 4 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.