Turkey Creole
Transform your Thanksgiving leftovers into a bold and flavorful feast with this irresistible Turkey Creole recipe! Featuring tender cooked turkey simmered in a rich, spicy tomato-based sauce bursting with Creole seasoning, smoked paprika, and a hint of cayenne, this dish brings the vibrant flavors of Louisiana right to your table. The savory blend of onions, bell peppers, celery, and garlic forms a classic aromatic base, while a splash of Worcestershire sauce and fresh parsley take the dish to the next level. Served over a bed of fluffy white rice, this one-pot wonder is perfect for a cozy family dinner or meal prep for the week. Ready in just under an hour, Turkey Creole is a delicious way to elevate leftover turkey into a hearty, satisfying meal that’s anything but ordinary! Keywords: Turkey Creole recipe, leftover turkey dinner, Louisiana-style cooking, easy Creole dishes, turkey and rice recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 1 large green bell pepper
- 2 celery stalks
- 3 garlic cloves
- 3 cups cooked turkey
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Creole seasoning
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1 bay leaf
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 4 cups cooked white rice
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Dice the onion, green bell pepper, and celery. Mince the garlic cloves.
Add the chopped onion, bell pepper, and celery to the skillet. Cook for 5-7 minutes, stirring frequently, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn.
Add the cooked turkey to the skillet, stirring to combine with the vegetables.
Pour in the canned diced tomatoes (with juices), tomato paste, and chicken broth. Stir well to create a rich base.
Mix in the Worcestershire sauce, Creole seasoning, dried thyme, smoked paprika, cayenne pepper, and bay leaf. Stir everything together.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally.
Season with salt and black pepper, adjusting to taste. Remove the bay leaf before serving.
Garnish with freshly chopped parsley and serve hot over cooked white rice.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 7.4 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 817 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
