Jamaican Jumble

So, my first ever invite to a recipe roundup came from From Arepas to Zwetschgen and I was excited to try it out.  I decided on a Jamaican Jumble after coming up with a casserole that embodied the flavors of the islands but in a way that could be used year round, not just as light summer recipe.  My family really, really liked it. I wish my photo had captured the true essence of the dish better but even still, it is a must try!

Jamaican Jumble Recipe

1 smoked turkey drumstick boiled down until meat is falling off bone, or if not available, a ham hock would work, reserve broth to make rice.
2 baked sweet potatoes, cubed
1 cup black beans, either canned or rehydrated from dry
1 cup red beans, either canned or rehydrated from dry.
2 cups of cooked rice (either made using the turkey broth or stock for a richer flavor)
1/2 cup of green peas, either fresh or thawed from frozen
1/4 cup of chopped green peppers
1/4 cup of dried cranberries
Small bunch (3-4) green onions thinly slices
1/2 cup Jamaican Jerk Sauce (I used World Harbors brand)
Splash of Orange Juice
Enough turkey broth to make everything "wet" but not too much so that it gets soggy.

First, remove all the meat from the turkey leg, and chop or pull apart and set aside,  Mix all ingredients together and then fold turkey meat into the mixture.  Spray a 9' X 13' pan or casserole dish and pour mixture into pan.  Bake at 325 for about 40 minutes covered in foil or until all moisture is absorbed.