Recipes
Thanksgiving Leftover Paella with Cranberries
- Rice
Instructions
Place a large wide pan on medium heat. Pour in the olive oil, then add the chopped onion and garlic. Cook until the onion becomes soft and fragrant.
Add the sweet paprika, smoked paprika, and turmeric. Stir gently so the spices open up.
Add the turkey pieces, the roasted vegetables, and the stuffing. Mix lightly so everything warms and blends together.
Add 2 bags of It’s That Simple Rice Blend and two cups of broth. Stir once to spread the ingredients evenly, then let the mixture come to a gentle simmer.
Keep the heat at medium. It’s Rice cooks in about five minutes. Do not cover the pan. After four minutes sprinkle the peas and the dried cranberries across the top so they soften without breaking apart.
When most of the liquid is absorbed and the rice is tender, turn off the heat and let the paella rest for two minutes. Taste and adjust the seasoning.
Serve warm with lemon wedges on the side for a fresh bright finish.
Ingredients
- 2 cups Turkey, Chopped
- 2 cups Leftover Roasted Vegetables
- 1 Cup Loosely Packed Stuffing
- 2 cups Turkey Broth
- 2 tablespoons Olive Oil
- 1 Cup Frozen Peas
- 1 Teaspoon Sweet Paprika
- 1/2 Teaspoon Smoked Paprika
- 1 Pinch Turmeric or Saffron
- 3 cloves Garlic Minced
- Medium Onion, Chopped
- To taste Salt and Pepper (Optional)
- For Serving Lemon Wedges (Optional)
