How To Use Up Leftover Turkey

1 pk Rice,long-grain white(6oz)
1 Green pepper,small,chopped
2 1/2 tb Onion,minced
1/4 ts Pepper,seasoned
1/2 c Almonds,sliced,toasted
3/4 c Turkey broth
3 tb Parmesan cheese,grated
1/2 lb Mushrooms,fresh,sliced
6 tb Butter
2 ts Salt,seasoned
3 c Turkey,cooked,cubed
1 cn Pimiento,diced(2oz)
1/2 c Whipping cream

1. Cook rice according to package directions, but do not add packet of
seasonings.
2. Combine all ingredients except Parmesan cheese and 3 tablespoons
butter in a greased 13x9x2-inch baking dish or 3-quart casserole
dish.
3. Cover and bake in preheated 350'F. oven 30 minutes.
4. Remove cover; sprinkle with Parmesan cheese and dot with butter.
5. Increase heat to 450'F.; bake 5 minutes longer.

Heat 3 tablespoons of oil in a large pan.

Fry the onion gently for 10 minutes, add the garlic, chillies and mushrooms and cook gently for a further 5 minutes.

If you have any other vegetables, e.g. sprouts, courgettes, add at the same time as the mushrooms.
Marinate the turkey (or chicken) in a tablespoon of olive oil and the paprika

Heat 3 tablespoons of oil in a separate pan.
Fry the chorizo for five minute as and add the marinated turkey or chicken and fry for a further 3 minutes.
Transfer the turkey and chorizo to the first pan, add the tomatoes and beans, and cook on the hob for 5 minutes.
Transfer the pan to a preheated oven and cook for 30 minutes at 190degreesC. Serve with short grain rice.