Turkey Sausage Galinhada

Clock Icon 45 minutes |
Servings: 4-6 |
Prep: 15 minutes |
Cook: 30 minutes

Ingredients

  • 2 Butterball Turkey Kielbasa Sausages, sliced
  • 1 tbsp (15 mL) canola oil
  • 1 cup (250 mL) yellow onion, diced
  • 1 medium-sized green bell pepper, diced
  • 2 cloves garlic,minced
  • ½ cup (120 mL) white wine
  • 2 + ½ cups (625 mL) turkey broth
  • 1 cup (250 mL) white rice (not instant, well rinsed)
  • 1 cup (250 mL) tomatoes, chopped
  • 1 tsp (5 mL) turmeric
  • 1 Bay leaf
  • ⅓ cup (75 mL) frozen green peas
  • ¼ tsp (1 mL) salt
  • 2 tbsp (30 mL) parsley, chopped
  • 2 tbsp (30 mL) cilantro, chopped
  • Juice of half a lemon, freshly squeezed

Method

  1. In a Dutch oven, heat canola oil over medium heat.
  2. Add sliced sausage and fry for 1 minute.
  3. Add onion and pepper and cook over medium heat until fragrant and onion is slightly translucent – about 3 minutes.
  4. Add garlic. Cook and stir 30 seconds to mix throughout. Deglaze pan with wine. Let simmer for 1 minute.
  5. Add turkey broth, rinsed rice, tomatoes, turmeric and Bay leaf. Bring to a boil, reduce heat and cover. Allow to simmer for 15 minutes or until most of the liquid is dissolved.
  6. Mix in frozen peas.  Cover 5 minutes.
  7. Add salt, parsley, cilantro and lemon juice. Mix well to fluff.
  8. Serve immediately.

Tips

Recipe created by Peppers & Pennies for Manitoba Turkey Producers

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