Turkey (or Chicken) Creole

I am always on the lookout for ways to use leftovers, and when I found this little recipe for using up some leftover cooked turkey I had a feeling it would be a great little find. I did some tweaking to it so it was more to our liking and that is what I am sharing here today. This is quick to put together and uses ingredients that I always have on hand. If you are like me and keep some cooked meats in the freezer this dish is easy and quick to pull together.

I left the amount of Tabasco up to you, I used about ½ teaspoon but use as much or as little as you would like. Be sure to taste as you go so you know if you have the seasonings just right or if your palate wants a bit of a change. That is half the fun of cooking, tasting and adjusting to make it just right.

Turkey (or Chicken) Creole

1 small onion (thinly sliced)

1 green bell pepper (thinly sliced)

¼ cup sliced celery

1 Tablespoon vegetable oil

1 ½ cups cut up cooked turkey or chicken

1 (8 oz) can tomato sauce

1 (14.5 oz) can stewed tomatoes

1 ½ to 2 teaspoons chili powder

1 teaspoon red wine vinegar

salt and pepper to taste

Tabasco to taste

Brown rice

Begin by sweating the onion, green pepper and celery in the oil in a skillet until tender, about 5 to 10 minutes. Add turkey and mix into vegetables, add remaining ingredients and bring to a simmer over medium heat. Turn down to low and allow to simmer for about 15 minutes.

Serve over brown rice