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This turkey leek pilaf was created with my leftover holiday turkey from Meatme. We had the most beautiful pasture raised turkey from Meatme. But since it's only the three of us who eat turkey (my.

Turkey Pilaf cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could be offered at numerous established situations actually. I am certain you will see lots of people who just like the Turkey Pilaf dishes which you make.

Alright, don’t linger, let’s plan this turkey pilaf formula with 17 materials which are undoubtedly easy to obtain, and we have to process them at the very least through 10 measures. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements - Turkey Pilaf:

1. Need 500 g of cooked turkey, diced
2. Require 3 of onions, chopped
3. Prepare 3 cloves of garlic, chopped
4. Get 1 of leek, sliced (optional)
5. Give 250 g for button mushrooms, sliced
6. Make ready 2 peppers, green, red or mixed,deseeded and sliced
7. Need 2 - sticks, celery, sliced
8. Give 250 g of unsmoked bacon, diced
9. Provide 400 g - long-grain rice
10. You need Large knob butter
11. You need 1 litre - turkey or chicken stock
12. Make ready 375 ml - dry white wine
13. Take of Ground black pepper
14. Give - Salt
15. You need 1-2 tomatoes, cut into wedges
16. Give Small bunch coriander, chopped leaves only
17. Prepare 1 tsp of sumac

Stir-fry over the heat to heat through. Explore best places to eat pilaf in Turkey and worldwide. Pilaf is one of the main side dishes of the Turkish table. Ideally, rice should not be stuck together but should be scattered with individual grains.

Turkey Pilaf start cooking:

1. Pre-heat oven to Gas Mark 3 or electric equivalent. My Neff Circotherm setting is 150C.
2. Melt the butter in casserole and gently fry the onions, without stirring unless sticking, for 3 minutes.
3. Add the garlic and stir and continue gently frying until both onions and garlic are tender, say another 2 minutes.
4. Add the celery (and optional leek if wished), stir and fry for one further minute.
5. Add the bacon, stir and continue gently frying for another 3 minutes.
6. Add the turkey, peppers, mushrooms, rice, sumac and seasoning and stir thoroughly.
7. Pour in the wine and stock and bring it all to the boil, occasionally stirring gently.
8. Cover and transfer to the pre-heated oven and cook until the liquids are absorbed and the rice is sufficiently (but not over-!) cooked. This should take 35-40 minutes.
9. It’s worth checking after about 25 minutes to ensure that the dish doesn’t “run dry” before the rice is cooked. This very rarely happens but a splash or two of water can be added if necessary. The aim is to have a moist but definitely not “wet” end-product: I.e., nice, tender and fluffy cooked rice.
10. Either serve directly from the casserole or turn on to a warmed serving dish. Whichever you choose, garnish with tomato wedges, then sprinkle on the chopped coriander leaves and serve on hot plates.

Put a spicy spin on your festive leftovers to create a simple yet unforgettable dish. Transform your leftover turkey and vegetables with this quick-cook dish. Now this pilaf is my third turkey leftovers post. Pilaf is one of my favourite ways to use up leftover ingredients. It's one of those perfect 'chuck everything in' recipes and it uses some of my favourite.

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