Recipe for Thanksgiving Leftovers
Like most families, we looked forward to the day AFTER Thanksgiving more than the feast itself. Part of that was because Sittau only cooked American once a year, so the meal wasn’t her best work. But the day after….the bird became her famous Syrian turkey stew. Please see the recipe below, adapted from my family’s cookbook A Taste of Syria — and check out my story about Thanksgiving turns us all into Americans.
Sittau’s Turkey Stew
Makes 4 servings
1 can (14.5 oz) stewed tomatoes, or peeled whole tomatoes, crushed
1 cup chicken stock
3 tablespoons fresh or bottled lemon juice
2 cups cooked turkey, cubed
1 teaspoon kosher salt
1/2 teaspoon allspice
1 10-oz package frozen peas
Heat tomatoes, broth and lemon juice in a heavy-bottomed pot over medium heat. Bring to a simmer, cover, and let cook 20 minutes.
Add the salt, allspice and turkey, and simmer five more minutes. Add the peas and simmer until heated through, about five minutes. Serve over rice.