Chef Tren'ness Woods-Black: Thanksgiving Purlow - Caring Across Generations

Chef Tren’ness Woods-Black: Thanksgiving Purlow


Tren’ness Woods-Black is President and Chief Strategist of Tren’ness Woods-Black, LLC, Passion for People, Poised for Press and granddaughter of the late Sylvia Wood, renowned founder of the world-famous Harlem eatery, Sylvia’s Restaurant. Tren’ness is a sought-after speaker in the culinary, philanthropic, and small business world; her passion for the culinary arts has been cultivated over a lifetime of being immersed in the restaurant industry as well as the arts and culture that is the heart of New York City and her village of Harlem. Tren’ness says:

“Hands down, Grandma Sylvia’s After Thanksgiving Purlow was my favorite dish she prepared. Every morning after Thanksgiving, I would ask, “When are you going to make the turkey fried rice?” She would laugh and say, ‘Girl, we Geechee say this is purlow.’ Watching her pull the turkey leftovers apart by hand and effortlessly prepare all the chopped ingredients was like watching an artist at work. You could feel the love in every step of the preparation. My cousins and I would look on with such anticipation—just thinking about it brings a smile to my heart. I can’t think of a dish that better represents our South Carolina/Geechee roots, and my grandmother’s uncanny ability to make use of everything around her.”

Grandma Sylvia’s After Thanksgiving Purlow

2 ¼ cups water
1 cup converted white rice
½ teaspoon ground turmeric
1 tablespoon vegetable oil
¾ cup chopped onion
¾ cup chopped green bell pepper
½ cup shredded carrot
1 cup Sylvia’s Sassy Sauce
1 tablespoon Sylvia’s Soulful Seasoning
1 teaspoon of garlic powder
½ teaspoon freshly ground black pepper
1.5 cups of left-over roast turkey
½ cup of turkey drippings

1. In a 2 quart saucepan, bring the water to boil. Stir in the rice and turmeric; return to a boil. Reduce the heat and simmer, covered, until the water absorbed, for 20 – 25 minutes.

2. In a large skillet, heat the oil over medium-high heat. Add onion, bell pepper, and carrot and cook, stirring until soft, for 4-6 minutes. Add the sauce, seasoning, garlic powder, and black pepper. Add rice and cook, stirring until all ingredients are combined and the rice is heated through. 

3. Debone left-over turkey and heat in a separate skillet. Add left-over turkey drippings/stock to the pan. Once heated, add the turkey into the skillet with the rice. Stir the ingredients together for 15 minutes & enjoy!

click to submit