North African Turkey
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.
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
- Heat olive oil in sauté pan and cook onion, bell peppers, and olives over low heat until onion becomes transparent.
- Add wine, stock, bay leaf, thyme, rosemary, salt, and pepper and simmer for 10 minutes.
- Add tomatoes and cooked turkey and simmer for 5 more minutes.
- Serve over a bed of lemon couscous.
Makes 4 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.