Recipe for Thanksgiving Leftovers

This is my Sittau, Alice Kayal

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.