Leftover turkey? This is the best!
In a medium pot over medium high heat, add the drippings, oil, or butter. When hot, add in the flour and stir with a spoon until combined and looks like a paste.
Using a whisk, slowly pour in the stock, adding 1 cup first and whisking until combined, and then pouring in the remaining while whisking, to ensure a lump free gravy.
Bring to a simmer, and lower the heat to medium low. Add in the thyme sprigs and stir regularly. Allow to simmer for 10 minutes to allow to flour to cook and thicken.
Season with salt and pepper.
Meanwhile, cook the rice by rinsing the rice 2-3 times. Cover with 2 2/3 cups water in a pot, or rice cooker bowl. Bring to a boil. Reduce to low, cover, and allow to cook for 14 minutes. Turn off the heat and allow to rest for 10 minutes.
To finish the gravy, stir in the shredded turkey meat and peas. Heat through.
To serve, spoon some rice into a bowl and ladle some of the gravy over tip. Garnish with parsley.
Optional** This works very well with leftover chicken as an alternative.
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