Stovetop Moroccan Turkey Casserole
This recipe is an out-of-the-ordinary way to use up leftover turkey.
INGREDIENTS | SERVES 6
- 1 tablespoon vegetable oil
- 2 cups baby carrots, halved lengthwise
- 6 green onions, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper
- 2 cups chicken broth
- ⅔ cup quick-cooking couscous
- 6 pitted dates, quartered
- 3 cups cooked turkey, cubed
- 2 cups fresh spinach, torn
- 1 ¼ cups bran flakes cereal
Bring the oil to temperature over medium heat in a Dutch oven. Add the carrots; sauté for 3 minutes. Add the onions; sauté for 3 minutes. Stir in the garlic, cumin, paprika, turmeric, cinnamon, and cayenne; sauté for 30 seconds.
Stir in 1 cup of the broth and bring to a boil. Stir in the couscous and dates. Remove from heat, cover, and let stand for 5 minutes, or until the liquid is absorbed.
Stir the remaining 1 cup of broth into the couscous mixture. Return to heat and bring to a boil. Stir in the turkey, spinach, and cereal. Reduce the heat, cover, and simmer for 3 minutes, or until the turkey is heated through and the cereal has absorbed the extra broth. Serve immediately.
