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We had soooo much turkey at Thanksgiving that we had to freeze a good portion of what was leftover. As much as we love turkey, mashed potatoes, and gravy, there’s only so much of it we can eat so soon after the holiday. Still, not wanting anything to go to waste, we gave this recipe a try and were not disappointed! Even if you don’t have leftover turkey, you can substitute leftover rotisserie chicken just as easily. The best part? It’s ready in 30 minutes!


2 Tablespoons butter
1/2 cup diced onion
2 teaspoons minced garlic
1 cup chopped mushrooms (optional)
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/4 teaspoon paprika
2 cups chicken stock
1 cup milk
2 cups cooked turkey or chicken, chopped
1 cup rice
2 cups frozen veggies (try corn, peas, carrots, and/or green beans)

In a large skillet with a lid, melt the butter over medium heat. Add the onion, garlic, and mushrooms, cooking for about two to three minutes, stirring occasionally. Add the flour, salt, pepper, thyme, and paprika. Stir and cook for one minute. Slowly add in the milk and chicken broth. Add the turkey and rice and bring to a boil over medium heat. Stir and reduce heat to low. Cover with lid and simmer for 15-20 minutes or until rice is tender. Stir in veggies and heat through, one to two more minutes.


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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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