Bayou Turkey-Barley Chowder

This is another turkey leftover recipe. It is beyond simple. We tried this one for the first time this year. My mom & I have decided that barley should be a staple in our kitchen after trying this recipe. We left out a few ingredients because we just didn't have them. I'm not really an okra fan either so I may never put that in but it was soooo good. All we needed to add was salt and pepper in individual bowls.

INGREDIENTS

• 5 cups turkey stock or chicken broth
• 3/4 cup pearl barley
• 1 1/2 cups tomato sauce
• 1 green bell pepper, cut into 1/2-inch pieces
• 10 ounces fresh (or 8oz frozen) okra, cut in 1/2-inch pieces
• 1 bunch scallions, thinly sliced
• 2 1/2 cups chopped turkey meat
• 1 pound large shrimp—peeled, deveined and chopped
• 2 teaspoons hot pepper sauce, plus more for serving
• Sour cream, for serving

DIRECTIONS:

1. In a small saucepan, bring 2 cups turkey stock and the barley to a boil. Lower the heat, cover and simmer until tender, about 40 minutes.
2. In a large saucepan, bring the remaining 3 cups stock, the tomato sauce, bell pepper and cooked barley to a boil. Stir in the okra and scallions, lower the heat and simmer for 10 minutes. Add the turkey and shrimp and cook until the shrimp is opaque, about 3 minutes; stir in the hot sauce. Serve the soup with dollops of sour cream and more hot sauce.
   
   
   

BLT Turkey Risotto

This is one of the recipes I have found and used for turkey leftovers. I made this last year for some pretty picky eaters. I was able to convince them that risotto is awesome! So, if you have any leftover turkey from Thanksgiving, get it out of the freezer and make this for dinner...tonight!
P.S. I use spinach instead of arugula. We don't really like the "peppery" taste of arugula at my house.

INGREDIENTS

• 6 cups turkey stock or chicken broth
• 1 stick (4 ounces) unsalted butter
• 4 ounces sliced pancetta, cut into 1/2-inch pieces
• 1 onion, finely chopped
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 1 1/2 cups shredded turkey meat
• 1 cup halved grape tomatoes
• 4 cups baby arugula (about 4 ounces), chopped
• 3/4 cup grated parmigiano-reggiano cheese
• Salt and pepper

DIRECTIONS:

1. In a medium saucepan, bring the turkey stock to a boil. Lower the heat to low and cover to keep warm.
2. Meanwhile, in a large saucepan, melt 2 tablespoons butter over medium heat. Add the pancetta and cook, stirring, until crisp and golden, about 5 minutes; using a slotted spoon, transfer to paper towels to drain. Add 2 more tablespoons butter and the onion and cook, stirring, until softened, about 5 minutes. Stir in the rice and cook for 1 minute; add the wine and cook until absorbed, about 2 minutes. Add about 1/2 cup warm stock and cook, stirring constantly, until absorbed. Continue adding the stock 1/2 cup at a time, stirring, until the rice is al dente and cooked through, about 20 minutes (the risotto should be slightly soupy, but not runny).
3. Stir in the turkey and tomatoes and cook, stirring, until the tomatoes soften, about 3 minutes. Stir in the remaining 4 tablespoons butter, the arugula, 1/2 cup cheese and the pancetta; season with salt and pepper. Serve immediately with the remaining 1/4 cup cheese.