½ cup cold turkey stock
2 tablespoons corn starch
¼ cup orange marmalade
¼ cup honey
½ cup teriyaki sauce
2 teaspoons minced fresh ginger root (or ½ tsp. ground ginger)
2 garlice cloves, chopped
1 tablespoon vegetable oil
2 medium onions, diced
3 medium carrots, siced
1 – 2 lb. leftover cooked turkey, cubed
salt and pepper to taste
- Whisk together cold turkey stock and cornstarch in a small bowl. Stir in the marmalade, honey, teriyaki sauce, and ginger. Set aside.
- Heat oil in a large skillet over medium heat. Saute onion and carrots until carrots are al dente. Add garlic and cook 1 more minute.
- Add the turkey and sauce. Simmer uncovered until the sauce thickens and the turkey is heated through. Add salt and pepper to taste. Serve over rice.