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Author:
Kevin Curry
Thanksgiving Turkey & Rice Meal Prep
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Imagine combining all the savory flavors of Thanksgiving and fall holiday meals into one delicious dish… That, my friends, is my Thanksgiving Turkey and rice meal prep.
It has all the hallmarks of a holiday meal:
- turkey
- cranberries
- herbacious
- satisfying
Is Thanksgiving turkey and rice healthy?
Yes! The main differentiator between this meal and a traditional holiday meal is the calories and nutritional breakdown! While this is a very lean dish, boasting less than 10g fat per serving, it still packs a lot of flavor due to the various herbs that meld for this savory dish. Additionally, I love the nod to cranberry sauce by adding plump, rehydrated cranberries to offset (and complement) the strength of sage and fennel.
Food’s savory and sweet combination reminds me of North African cuisine, where dried fruits like apricots are often added to spicy dishes. In the beginning I was skeptical, but now I look forward to the complex song and dance of flavors in my mouth.
I know you’ll love this recipe as much as I did preparing it!
Thanksgiving Turkey & Rice Meal Prep
Ingredients
Substitution
Note
- 1 cup dried cranberries (unsweetened if possible)
- 2 slices center cut smoked bacon, chopped
- 1 medium-large carrot, diced
- 1 (white or yellow) onion, diced
- 2 celery stalks, diced
- 1.5 lb 93% lean ground turkey
- 1.5 tablespoon garlic and herb blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons ground fennel
- 2 teaspoons ground sage
- 2 cups uncooked jasmine rice, rinsed
- 6 cups no salt added chicken broth
- 2 bay leaves
Garnish
- fresh or dried parsley
Steps
Step 1
Add the dried cranberries to a glass or bowl of very warm water. Set aside until you’re ready to add them.
Note: This helps the cranberries plump and retain their naturally sweet, tart flavor. When you add the dried cranberries directly to the dish, they absorb so much of the broth flavor that there is little distinction between the flavors.
Step 2
Set a large pan on medium-high heat. Add the bacon and allow the fat to render to create oil for the recipe. Cook until the edges crisp up, about 3 – 4 minutes.
Step 3
Add the carrot, onion, and celery and stir to cook. Cook for about 3 minutes or until the onions turn slightly brown and translucent.
Note: reduce the pan’s heat if the bacon fat renders so quickly that you need more oil for the recipe.
Step 4
Increase the heat to high and add the turkey. Since ground turkey tends to have high water content, the increased heat of the pan lessens the likelihood of the turkey meat boiling.
Chop it up well in the skillet until there are no large chunks; that’s most important. Also, ensure that at least some of the edges of the turkey are browned. If needed for browning, strain the excess liquid into a bowl and continue browning the turkey. (Add the liquid to the dish when you add the broth.)
Step 5
Reduce the heat to medium, then add the spices and the rice. Continuously stir until the spices are thoroughly mixed into the meat and every grain of rice has seasoning on it, about 2 minutes.
Strain the water from the cranberries and add them to the pan. Toss everything together!
Step 6
Add the broth and bring to a gentle simmer. Ensure enough liquid covers the rice, about a half knuckle above it. Add the bay leaves, then cover and cook on Low until all the liquid is absorbed, about 20 – 25 minutes.
Step 7
Let the rice rest in the skillet for about 5 – 10 minutes after cooking, then flake it with a fork.
Step 8
Garnish and enjoy!
If this is for meal prep, it will last in the fridge for 5 – 7 days in an airtight container and about two months in the freezer.
Want more Turkey recipes?
Lamb Turkey Meatballs Meal Prep
Ground Turkey Fajitas
Lasagna Meal Prep
Thanksgiving Turkey & Rice Meal Prep
Kevin Curry
INGREDIENTS
- 1 cup dried cranberries (unsweetened if possible)
- 2 slices center cut smoked bacon, chopped
- 1 medium-large carrot, diced
- 1 (white or yellow) onion, diced
- 2 celery stalks, diced
- 1.5 lb 93% lean ground turkey
- 1.5 tablespoon garlic and herb blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons ground fennel
- 2 teaspoons ground sage
- 2 cups uncooked jasmine rice, rinsed
- 6 cups no salt added chicken broth
- 2 bay leaves
Garnish
- fresh or dried parsley
INSTRUCTIONS
-
Add the dried cranberries to a glass or bowl of very warm water. Set aside until you’re ready to add them.
Note: This helps the cranberries plump and retain their naturally sweet, tart flavor. When you add the dried cranberries directly to the dish, they absorb so much of the broth flavor that there is little distinction between the flavors.
-
Set a large pan on medium-high heat. Add the bacon and allow the fat to render to create oil for the recipe. Cook until the edges crisp up, about 3 – 4 minutes.
-
Add the carrot, onion, and celery and stir to cook. Cook for about 3 minutes or until the onions turn slightly brown and translucent.
Note: reduce the pan’s heat if the bacon fat renders so quickly that you need more oil for the recipe.
-
Increase the heat to high and add the turkey. Since ground turkey tends to have high water content, the increased heat of the pan lessens the likelihood of the turkey meat boiling.
Chop it up well in the skillet until there are no large chunks; that’s most important. Also, ensure that at least some of the edges of the turkey are browned. If needed for browning, strain the excess liquid into a bowl and continue browning the turkey. (Add the liquid to the dish when you add the broth.)
-
Reduce the heat to medium, then add the spices and the rice. Continuously stir until the spices are thoroughly mixed into the meat and every grain of rice has seasoning on it, about 2 minutes.
Strain the water from the cranberries and add them to the pan. Toss everything together!
-
Add the broth and bring to a gentle simmer. Ensure enough liquid covers the rice, about a half knuckle above it. Add the bay leaves, then cover and cook on Low until all the liquid is absorbed, about 20 – 25 minutes.
-
Let the rice rest in the skillet for about 5 – 10 minutes after cooking, then flake it with a fork.
-
Garnish and enjoy!
If this is for meal prep, it will last in the fridge for 5 – 7 days in an airtight container and about two months in the freezer.
Nutrition per serving
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