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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A nice, no fuss way you can use those turkey leftovers, very colorful, have not yet tried it myself. I have no idea where it originated, but it's got all of the basics,and no cream o' crap: just turkey, eggs, cheese, pesto, garlic, rice, fresh basil, fresh tomatoes, green peppers, green onions, etc. Ingredients:
3 cups cooked rice, cooled to room temperature |
2 cups cooked turkey, cubed |
1/4 cup pesto sauce |
3/4 cup fresh tomato, finely diced |
1/4 cup green onion, sliced |
2 garlic cloves, finely minced |
1/4 cup green bell peppers or 1/4 cup red bell pepper, finely diced |
2 tablespoons fresh basil, chopped |
1/2 teaspoon salt |
1/4 teaspoon ground cayenne pepper |
1/2 cup milk |
3 ounces cheddar cheese, shredded |
3 ounces mozzarella cheese, shredded |
4 eggs, beaten |
Directions:
1. Preheat oven to 350°F.
2. Combine rice and pesto, mix well in a large bowl.
3. Add turkey, tomatoes, onions, green pepper, garlic, basil, salt, pepper, eggs and milk and stir until combined.
4. Put mixture in a greased 9 X 13 pan.
5. Top with cheeses.
6. Bake at 350°F for 20 to 25 minutes, or until knife inserted in center comes out clean.
7. To serve, cut into eight squares, then cut each square diagonally into two triangles.
8. Cooking time does not reflect the time used to cook the rice or turkey.
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