Could you possibly be like me and still have some pesky remains of turkey and ham hidden in the recess of your fridge? I got a solution for that! In an Internet search I found the recipe below and thoroughly enjoyed it with an awesome Fritz Pinot Noir (Review of that wine will run on 1/13/12 – next Friday.) I made a few changes in italics, as usual, but not too many. Cheers!
2 Tbsp. (30 mL) vegetable oil
1 onion, chopped
1 clove garlic, crushed
3/4 cup (180 mL) diced cooked ham (I used a full cup from Honeybaked!)
4 carrots, chopped
1 zucchini, diced (Turned out to be nice and soft using the slow cooker)
4 cups (1 L) chicken broth
28 oz. (796 mL) can seasoned tomatoes
2/3 cup (160 mL) uncooked rice (I skipped this, skipped noodles too, hominy was enough to give us a “full starchy” feeling!)
1 1/2 cup (375 mL) whole kernel corn
2 cups (500 mL) diced cooked turkey
1 cup (250 mL) chopped green beans (Never get much flavor from green beans, so switched to hominy.)
Salt and pepper to taste (Ed added 1 tbl of Cajun spices.)
Grated cheddar* to taste (skipped)
Chopped fresh parsley to taste (we skipped this too)
In a big pot, heat oil over medium heat; brown onion and garlic.
Add ham, carrots and zucchini.
Stir in broth, seasoned tomatoes and rice.
Bring to a boil; simmer 30 minutes uncovered.
Add corn, turkey and green beans; simmer 10 minutes. (This is where I put it all in a crock pot and let it simmer for 4 hours.)
Serve topped with grated cheddar and chopped fresh parsley. (As above, we skipped this too – forgot about it!)