A classic family dinner recipe that takes advantage of leftover Thanksgiving turkey or turkey on sale. Turkey Wiggle was served at my grandmother’s Christmas party every year when I was young and we never grew tired of it. Original recipe, from the Phi Beta Phi cookbook, is at left. I’ve substituted turkey for chicken and modernized it somewhat below. Serves 10-12 with side dishes, or 8 as a one-dish meal.
2 lb (4 cups) leftover turkey meat, cut into 1-inch cubes
2 c turkey or chicken stock
1 c uncooked white rice
1 can (14 oz) chopped tomatoes
2 medium onions, chopped
1 green pepper, chopped
1 c green olives, chopped
¼ c pimentos, chopped
8 oz mushrooms, sliced and sautéed in butter or olive oil
16 oz package frozen peas
Method: Preheat oven to 350 degrees. Combine all ingredients in a large saucepan and bring to a boil. Transfer to a casserole pan, cover with aluminum foil, and bake 30-40 minutes until liquid is absorbed. The finished product should be moist, but not soupy.