Dirty Turkey Rice Purloo Recipes

DIRTY TURKEY-RICE PURLOO

Steps:

• Preheat the oven to 375°. In a large, deep skillet, heat 2 tablespoons of the oil. Add the onion and cook over low heat until golden, 7 minutes. Add the bell peppers and celery and cook until softened, 8 minutes. Add the garlic and eggplant; cook, stirring, until the eggplant softens, 5 minutes. Scrape into a large enameled cast-iron casserole.
• Heat 1 tablespoon of the oil in the skillet. Add the giblets and the sausage, season with salt and pepper and cook over high heat until browned, 5 minutes. Stir in the wine and cook, stirring, until reduced to a syrup, 1 minute. Add the stock and bring to a boil, then transfer to the casserole. Add the bay leaves, crushed pepper and thyme.
• In the large skillet, heat 1 tablespoon of the oil until shimmering. Add the okra and cook over moderately high heat, stirring occasionally, until browned, 4 minutes. Stir in the crushed tomatoes and cook until heated through. Add the tomatoes and okra to the casserole.
• Heat the remaining 1 tablespoon of oil in the skillet. Add the rice and cook over moderate heat, stirring, just until golden, about 3 minutes; scrape into the casserole and smooth the surface. Cover and bake for 45 minutes, or until the rice is tender and the stock has been absorbed. Discard the bay leaves. Fluff the rice with a fork and serve.

RED RICE PURLOO

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Set the bacon on a paper towel-lined plate, leaving bacon fat in the skillet. Brown the ham and sausage in the bacon fat, about 10 minutes. Remove from pan.
• Add the onions, celery, red and green bell peppers to the pan used to cook the meat, adding peanut oil if the pan is too dry. Cook and stir until the vegetables are tender, about 5 to 8 minutes. Stir in the garlic and cook 2 minutes. Add the eggplant, and cook for 5 more minutes. Place the cooked veggies in the bottom of a large casserole or oven-proof baking dish.
• Heat 1 teaspoon peanut oil in the skillet. Pour in the uncooked rice; cook and stir until the rice is fragrant and golden, about 3 minutes. Spoon the rice over the veggies in the casserole dish. Cover the rice with the cooked bacon, ham, and sausage.
• Return the skillet to medium heat, and cook the okra until lightly brown. Pour in the red wine and simmer until the wine has almost evaporated completely. Stir chicken stock, tomato puree, bay leaves, salt, basil, thyme, and black pepper into the okra; bring to a boil. Pour the okra mixture into the casserole dish, and cover the dish tightly with foil. Bake in the preheated oven until the rice is tender, about 1 to 1 1/4 hours. Remove the bay leaves and serve with hot sauce.

DIRTY RICE WITH TURKEY SAUSAGE

Steps:

• In large skillet, heat oil over medium heat.
• Add sausage; cook about 10 minutes or until no longer pink, stirring occasionally to break up sausage.
• Add onions, celery, bell pepper, thyme and cayenne.
• Cook about 5 minutes or until vegetables are soft.
• Add rice; stir and cook about 1 minute.
• Add broth and tomatoes; bring to a simmer and cook, covered, over low heat about 20 minutes or until liquid is absorbed.
• Stir in green onions.

CHICKEN PERLOO

Steps:

• Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered, 3 to 4 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the rendered fat in the pan.
• Sprinkle both sides of the chicken with the House Seasoning. Increase the heat to medium-high and add the chicken thighs, skin-side down, and the sausage to the skillet. Sear the chicken on one side, stirring and flipping the sausage occasionally, until the chicken is deep golden brown, 4 to 5 minutes. Flip and cook for another 3 to 4 minutes on the other side. Remove the chicken and sausage to the plate with the bacon.
• Add the celery, onions and peppers to the remaining bacon and chicken fat. Cook until the vegetables are softened and starting to brown, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Pour in the sherry and use a wooden spoon to scrape the browned bits from the bottom. Stir in the tomatoes and let cook until they release all their juices, 3 to 4 minutes. Stir in the rice and butter and cook for about 1 minute. Stir the cooked bacon and sausage back into the skillet. Stir in the chicken stock and check for seasoning. Nestle the chicken thighs, skin-side up, back into the pan, adding any juices from the plate.
• Bring to a boil, then reduce the heat to low and cover. Simmer until all the liquid is absorbed and the rice is fully cooked, 20 to 30 minutes. Fluff the rice and sprinkle with parsley if desired. Serve immediately.
• Stir everything together in a medium bowl. Keep in an airtight container. Makes 5 teaspoons.

HEARTY TURKEY & RICE

Steps:

• Cook rice according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook turkey and onion over medium heat 6-8 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles. Add salsa, tomato sauce, bouillon and salt; heat through., Serve with rice, cheese, sour cream and, if desired, toppings of your choice. Freeze option: Freeze cooled turkey mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.