Guest Bloggers Christine and Jack Make the Most out of leftover turkey - Sweet Potato Chronicles - Sweet Potato Chronicles

Guest Bloggers Christine and Jack Make the Most out of leftover turkey

Meet Chris­tine, just your aver­age glama­zon Mom. She's queen of her own high end fash­ion and beauty PR firm (Faul­haber Pub­lic Rela­tions) by day, ador­ing Mom to Jack all the time. I bumped into her on the street the other day and her preg­nancy (Jack's lit­tle sis is on the way soon!) is doing absolutely noth­ing to reduce her fab­u­lous­ness. To save me from get­ting annoyed about it she offered to do a guest post for us. Okay, Chris­tine, you're off the hook this time. Per­fect tim­ing, too, for a din­ner you can make with the turkey you've got in the fridge! — C.M.

Just can't get enough turkey?

The bird can actu­ally go a long way if you know what to do with it. I love this dish because its eco­nom­i­cal (left­overs), easy to make (hard to screw up), and doesn't tie me to the kitchen all day. My life is so busy that I really value my spe­cial moments at home with my boys. This recipe allows my hus­band Rob and son Jack to have a hearty meal that I can pre­pare per­fectly with­out hov­er­ing by the stove all afternoon.

I'm happy to report that my fam­ily loves this recipe; Jack loves the fact that he can eat this dish inde­pen­dently (once its cooled of course). Meat, veg­gies and grain in one serv­ing! This recipe is a sta­ple in my home and will be for many more years to come, hope­fully my soon-to-be daugh­ter adores it as well.

Turkey Aspara­gus Pilaf

2 cups water
2 table­spoons of but­ter or mar­garine
1 (6−1÷2 oz) pack­age of instant long grain and wild rice (left over rice works too)
1  bunch (10 oz) fresh aspara­gus (frozen is ok in a pinch)
3 cups chopped cooked turkey
1/3 cup chicken broth
2 table­spoons of dry sherry
2 table­spoons white wine vine­gar
3 table­spoon of sliced almonds, toasted (optional if your lit­tle ones are nut-free)


Com­bine water, mar­garine, and if your rice came with sea­son­ing, the con­tents of the sea­son­ing pack in a large skil­let.  Bring to a boil and stir in rice.  Cover and remove from heat.
Let stand 7 minutes.

Steam aspara­gus for 3 to 5 min­utes;  drain and cut spears into thirds. Add aspara­gus, turkey, broth, sherry and vine­gar to rice; toss gen­tly.  Sprin­kle with almonds.

Serve with a "poon" a-k-a baby sized spoon.


One Comment

  1. ivalda alves says:

    It is amazing…

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