4 tablespoons butter
1 large onion, chopped
2 garlic cloves, minced
2 ribs of celery, diced
28-ounce can whole tomatoes
6-ounce can tomato paste
3 tablespoons Worcestershire sauce
4 teaspoons chili powder
2 teaspoons salt
1 teaspoon sugar
Tabasco sauce to taste
1/4 teaspoon unflavored gelatin
5 cups cooked turkey, diced
2 cups instant rice, cooked
In a large saucepan, melt butter and sauté the onions and celery until softened. Add the garlic and stir for another minute.
Pour the can of tomatoes (including juice) into the pot and break tomatoes up with a spoon. Put tomato paste into a 2-cup measuring cup and add enough warm water to make 2 cups. Stir well and add to the pot. Add the Worcestershire sauce, salt, sugar, chili powder and Tabasco and stir well. Simmer, uncovered, for 40 minutes. Prepare rice; set aside.
Meanwhile, allow the gelatin to dissolve in 2 teaspoons of warm water. Add the gelatin, turkey and cooked rice to the sauce and heat for 15 minutes longer. Serve hot.