This week, Elizabeth and I were were invited to attend Hellmann’s® Holiday Tips with Celebrity Chef Bobby Flay and Actress/Mom Lori Loughlin. At the event Bobby Flay served up some delicious holiday recipes, two featured leftover turkey and are perfect for the days following Thanksgiving. Enjoy!
The crowd favorite was definitely the paela. I love it, because it’s a hearty one pot meal that has loads of flavor and is easy to make. This will be an addition to my menu repertoire all year long!
TURKEY PAELLA WITH LEMON-SMOKED PAPRIKA AIOLI – A Bobby Flay Recipe 6 servings, 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.
The Turkey Reuben is really a special sandwich that I would not have thought of for the day after Thanksgiving, but will definitely serve now. The highlight of this sandwich is the delicious coleslaw, make extra, you will want this as a side too. Lori Loughlin was eating it out of the bowl, while Bobby was making the sandwiches – too good! I learned a surprising new tip with this sandwich too – skip the butter or margarine and lightly spread the outside of sandwiches with mayonniase before you grill them. Yes! I have never seen this done before and I have to say it crisped up the outside of the bread without weighing it down and making it greasy.
TURKEY REUBEN WITH THOUSAND ISLAND COLESLAW– A Bobby Flay Recipe 4 servings, Prep Time: 15 minutes, Cook Time: 10 minutes
- 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise, divided
- 1/4 cup finely chopped dill pickle
- 2 Tbsp. ketchup
- 1 Tbsp. red wine vinegar
- 2 tsp. Dijon mustard
- 2 cups coleslaw mix
- 8 slices rye bread
- 8 slices Swiss cheese
- 1 lb. sliced cooked turkey
- Combine 1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise, pickle, ketchup, vinegar and mustard with wire whisk in medium bowl. Season, if desired, with salt and pepper. Stir in coleslaw mix; set aside.
- Top 4 bread slices with cheese, turkey, coleslaw mixture, then remaining bread slice. Evenly spread outside of sandwiches with remaining 1/4 cup Mayonnaise. Cook sandwiches, in batches, in 12-inch nonstick skillet over medium heat, turning once, 8 minutes or until golden brown.