2 ratings

Leftover Turkey Paella

Warning: May cause naps
Leftover Turkey Paella
Courtesy of Socarrat Paella Bar

Looking for a genius way to use up all that extra Thanksgiving food? Try this inventive paella dish created by Chef Lolo Manso of New York City's Socarrat Paella Bar.

Recipe courtesy of Socarrat Paella Bar


  • 3-4 Cups leftover sliced turkey breast
  • 1 and 1/2 cups chicken or turkey stock, heated
  • 4 Ounces Brussels sprouts
  • 4 Ounces cooked string beans
  • 4 Ounces cooked asparagus
  • 4 Ounces cooked sweet potato
  • 1 Cup Bomba rice (can also substitute arborio rice)
  • 6 Ounces olive oil

For the Apple Sofrito

  • 3 Ounces fennel
  • 3 Ounces apple
  • 3 Ounces mushrooms


Clean and quarter Brussels sprouts.

Heat 2 ounces of olive oil in a paella pan and sauté Brussles sprouts until brown, about 5 minutes.

Add Apple Sofrito (recipe follows) and sauté for 2 minutes.

Add Bomba rice and sauté for 2 minutes.

Add stock and bring to boil on top of stove. Make sure the stock is seasoned with salt and pepper. Move paella pan into a 375 degree oven and cook until done (about 20 minutes).

When the paella is done it should be juicy but semi-dry, with a nice brown color forming on the bottom (this is called the Socarrat).

Remove from oven and place sliced turkey, sweet potatoes, string beans, and asparagus on top of the rice. Serve with cranberry sauce on the side.

For the Apple Sofrito

Dice fennel and mushrooms and sauté for 10 minutes in 2 ounces of olive oil.

Peel and dice apples and add them to the fennel mixture, cook for an additional 10 minutes and set aside.