Too Many Turkey Leftovers Friday The day after Thanksgiving is coming up quickly. This month, I’m going to try to feature various ways that you might be able to use up some of all that extra turkey that you will invariably have in a few weeks.
S-t-r-e-t-c-h those holiday leftovers into an exciting one-dish supper. Prepare 1 1/3 cups Minute Rice as directed on package, adding 1/8 teaspoon savory. Cook 1 package Birds Eye Broccoli Spears or Cuts as directed; add 2 tablespoons butter. Mix 2 cans condensed cream of chicken soup, 1/2 cup milk, 2 diced pimentos, a little chopped parsley, and 1 1/2 cups diced leftover turkey, chicken, or other fowl. Mix well, season, simmer 3 minutes to heat and blend flavors. Arrange on platter, and serve 4 or 5.
Ta-da, Minute Rice and cream of chicken soup. It’s classic mid-century processed food, and we’re dropping some turkey into it.
I actually used about 1/4 teaspoon of thyme and a pinch of sage instead of 1/8 teaspoon of savory. I don’t have savory in my cupboard (which is odd, I have a really comprehensive collection of herbs and spices), but thyme and sage is apparently a good substitute.
Now that the rice is all done, let’s turn to the sauce.
Why is this soup so… yellow? Is it pudding? It looks like vanilla pudding.
Vanilla pudding with chicken in it.
Uhhhhh, stop thinking about it, stop thinking about it…
Now we’ve buttered our broccoli, sauced our turkey — time to assemble everything.
I didn’t actually have high hopes for this, but between the lightly seasoned rice, creamy
pudding soup, and broccoli, it was pretty good. It actually reminds me a lot of a casserole (sauce plus veg plus protein) but cooked more quickly. Fancy? No, but it’s solid, filling, fast, and decent comfort food. (It could be amazing with
This Minute Rice advertisement was found in the January 5, 1953 issue of LIFE Magazine.