leftover turkey with rice and squash

One Pan Leftover Turkey and Rice

It’s hard to go wrong with turkey and rice—especially when tasty seasonings are involved. This one pan recipe uses leftover turkey for a quick and hearty meal.

One Pan Leftover Turkey and Rice

0 from 0 votes
Print Pin
Protein: Poultry
Cut: Whole Turkey
Diet: Gluten Free
Course: Main Course
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people

Ingredients

  • 2 c ButcherBox Turkey leftovers diced
  • 1 Tbsp ghee
  • 1 med onion julienned
  • 1 ea delicata squash seeded, diced
  • 2 tsp herbes de Provence
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 10 oz brown rice, frozen leftover rice works well also
  • 1 c chicken stock water, vegetable stock or turkey stock can be substituted
  • 1 ea lemon juiced

Instructions

  • Melt ghee in large skillet on medium heat.
  • Add onions and squash to skillet. Sauté until onions are translucent.
  • Add turkey, herbes de Provence, salt and pepper. Sauté for 3 minutes.
    Chef Tip: Leftover chicken, beef or pork can be used instead of turkey.
  • Add remaining ingredients, cover and cook for 10 minutes or until squash is tender.
    Chef Tip: No lid for that skillet? No problem, use aluminum foil.
  • Once squash is tender give one last stir and serve.
Share on Pinterest!Pin at @Butcher_Box!
butcherbox-kitchen
Emilie Abijanac

Emilie Abijanac is the Culinary Director for ButcherBox. She is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête.