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"Landlocked" Turkey Paella
Makes 6 Servings
*1/2 pound Shady Brook Farms or Honeysuckle White Sweet Italian Turkey Sausage (3 sausages)
*1 pound Shady Brook Farms or Honeysuckle White Turkey Breast Cutlets, cut into 1" x 1 1/2" slices
*2 tablespoons olive oil
*1 teaspoon salt
*1/2 teaspoon black pepper
*1 teaspoon oregano
*1 onion, chopped
*4 cloves garlic, minced
*1 red bell pepper, chopped
*1 1/2 cups short grain white rice
*4 cups broth
*1 can diced tomatoes, drained
*1/2 teaspoon ground saffron or 1/2 teaspoon tumeric
*1 cup frozen peas
*1 lemon, cut in wedges, for garnish
1In a medium skillet, fry sausages over medium heat for 10 minutes until brown, turning often. Remove and cut into 1" slices. Saute cutlet slices in 1 tablespoon olive oil, salt, black pepper and oregano. Cook for 3 minutes on each side or until brown. Remove and set aside.
2In a large skillet, saute onion in 1 tablespoon olive oil over medium heat until soft, about 5 minutes. Add garlic, red pepper and rice. Cook and stir for 3 minutes.
3Add broth, tomatoes and saffron or tumeric; bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Add turkey pieces and sausage. Stir, then cover and cook until liquid has been absorbed and the turkey is cooked thoroughly, about 10 minutes. Add peas and stir. Cover and cook 5 to 10 minutes until heated through.
4Serve with lemon wedges. A squeeze of lemon juice really enhances the flavors in this dish!
Recipe courtesy of Shady Brook Farms.
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