Today’s Thanksgiving leftovers recipe is one that I’ve made in my kitchen before. I made this one pot meal last month when my mother-in-law was visiting. We had just joined Sam’s Club and had a coupon for a free rotisserie chicken! This skillet meal was a perfect way to use some of that chicken. We all went back for seconds. So when I decided to Thanksgiving leftovers leading up to Turkey Day I knew this dish would be on the menu.
What makes this meal perfect for after Thanksgiving is that it only dirties one pot. Okay, two pots because you need to cook some rice ahead of time. But after a whole day of pulling out casserole dishes you forgot you had, eating on that once-a-year china, and stacking up the Tuperware it’s nice to not have to wash eight thousand dishes.
This recipe can be adjusted based on your leftovers. Swap out the broccoli for some green beans or Brussels sprouts.
Cheesy Turkey and Rice Skillet
- 2 tbsp butter
- 1 onion, diced
- 2 1/2 C broccoli
- 2 tbsp flour
- 2 C milk
- 1/2 tsp ground mustard
- 2 C diced cooked turkey
- 2 C shredded cheddar cheese
- 2 C cooked rice (brown, white, or a mix of both)
- In a high sided skillet, melt butter over medium-high heat. Saute onion and broccoli until tender. Stir in flour. Slowly mix in the milk. Allow to simmer until thickened slightly. Season with ground mustard, S+P.
- Add in the cooked turkey. Melt in the cheese. Mix in the rice.
*This recipe is adapted from Lauren at http://www.laurenslatest.com/broccoli-cheddar-brown-rice-skillet/*