Bobby Flay and Lori Loughlin held a cooking demonstration in a Hellmann’s Mayonnaise test kitchen showing us three simple leftover recipes you can make with leftover turkey and sharing their easy holiday planning tips. The recipes were turkey paella, stuffed mushrooms and turkey reuben, and all of them had a really great way of using mayonnaise (in moderation). Who would have thought that you can make the rice nice and sticky (and spicy) with aioli mayo? Or that the trick for those golden roasted toasts is actually mayo, not butter?
The turkey paella was so yummy, super easy to make and you can do it also with leftover roasted chicken. Try it with one of the organic wines Maris recommended yesterday!
TURKEY PAELLA WITH LEMON-SMOKED PAPRIKA AIOLI
A Bobby Flay Recipe
Prep Time: 25 minutes Cook Time: 35 minutes
1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
2-1/2 Tbsp. lemon juice
1 tsp. grated lemon peel
1/2 tsp. paprika
2 Tbsp. canola oil
1/2 lb. spicy turkey sausage or pork sausage, cut into 1/2-inch thick slices
1 small Spanish onion, chopped
2 roasted red bell peppers, cut into thin strips
3 cloves garlic
1-1/2 cups uncooked regular or converted rice
3 cups chicken broth
1 cup green peas
1 lb. leftover turkey, finely chopped
1/4 cup finely chopped fresh parsley
Combine Hellmann’s® or Best Foods® Real Mayonnaise, lemon juice, lemon peel and paprika with wire whisk in small bowl. Season, if desired, with salt and pepper; set aside.
Heat oil in 4-quart Dutch oven over high heat and cook sausage, stirring occasionally, 5 minutes or until golden brown and just cooked through. Remove to paper-towel-lined plate.
Cook onion in same Dutch oven over medium heat, stirring occasionally, 4 minutes or until onion is tender. Stir in red peppers and garlic and cook 30 seconds. Stir in rice and cook, stirring occasionally, 3 minutes. Stir in broth. Bring to a boil over high heat. Reduce heat to medium and simmer covered 15 minutes or until rice is tender and liquid is absorbed. Stir in peas and turkey and let stand covered 5 minutes. Gently fold in lemon-paprika aioli and parsley. Season, if desired, with salt and pepper.
Photos: Elizabeth Mascali, Unilever