With a nod to my grandmother Eleanor Cotton who used to use turkey leftovers to create a yummy dish known in our family as “Turkey Pick-up,” I created a new healthier version. Grandma used stuffing for her version. I’ve substituted brown rice and added sauteed crimini mushrooms. Plus a dusting of shaved parmesan cheese and breadcrumbs on top. Delish! Vegans or vegetarians could substitute Tofurkey and leave out the cheese.

Ingredient list:

2 cups brown rice cooked (follow instructions on the bag)

leftover turkey cut into cubes

1/2 onion diced

6 – 8 crimini mushrooms sliced

1 c. Whole Foods mushroom gravy and/or turkey gravy

1 tbs parmesan cheese

1 tbs breadcrumbs

salt and pepper and thyme to taste

How to assemble:

Preheat oven to 350 degrees. Spray a casserole dish with canola spray or use olive oil, if preferred. Spoon in a layer of turkey cubes, cover with a layer of brown rice and season to taste. Saute mushrooms and onions in butter or olive oil until carmelized. Spoon mixture over rice. Pour gravy (or other type of sauce if you are a vegetarian) over mixture. Top with cheese and breadcrumbs. Bake for 30 – 35 minutes until bubbly and browned on top.

Serving suggestions:

I added my homemade cranberry sauce with orange peel, pecans, and cinammon. This adds a bit of tang and sweetness to the dish. In addition, a leafy green veggie like swiss chard is a great accompaniment. Or try a salad made with apples, goat cheese or feta cheese, and pecans with a homemade vinaigrette dressing. Easy and delicious.

Happy New Year and good eating to all!