I’m all about using my leftovers to create another delicious meal and if you happen to have made my Stuffed Turkey Breast this past weekend, you probably ended up with some extra turkey. Even if you didn’t yet make this meal, you can always substitute deli turkey, or rotisserie chicken in this recipe for a delicious dinner without a lot of work.
Ginger is a spice that pumps up flavor without making it too spicy. It’s a warming herb that tastes so good with almost any kind of poultry. The meat in this recipe is already cooked, so basically you’re infusing it in a bath in the slow cooker as well as tenderizing it, along with the peppers. It’s a simple meal and it’s beautiful served with roasted vegetables like mushrooms, cauliflower and broccoli. Oh and don’t forget the steamed rice.
1 large shallot or small white onion, sliced
1 yellow bell pepper, diced
1 teaspoon salt
1/2 teaspoon onion powder
1/4 cup all-purpose flour
2 cups cooked turkey or chicken, cut into chunks
3 tablespoons fresh ginger, divided
2 cups chicken broth
1/4 cup soy sauce
2 tablespoons dark brown sugar (light will work too)
oil for cooking
hot rice for serving
- In a slow cooker insert or large pot over medium heat, add 2 teaspoons oil. Add shallot and stir. Cook for 1 minute and add diced pepper. Continue to cook for 2 minutes, stirring occasionally.
- Add salt and onion powder and stir. Sprinkle in flour and stir to combine. Cook 1 minute.
- Add turkey and 2 tablespoons ginger (reserve remaining tablespoon). Stir to combine.
- Add chicken broth and soy sauce, stir. Sprinkle over brown sugar and stir until incorporated into sauce.
- Place insert into heating element, or pour contents into slow cooker, and cook on low for 5 hours.
- Remove lid and add remaining ginger, stir. Ladle over hot rice, and serve with roasted vegetables, if desired. Enjoy!