Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, turkey pilaf. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Turkey Pilaf is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Turkey Pilaf is something which I have loved my entire life.
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.
To get started with this particular recipe, we have to first prepare a few components. You can cook turkey pilaf using 17 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Turkey Pilaf:
- Make ready 500 g cooked turkey, diced
- Get 3 onions, chopped
- Get 3 cloves garlic, chopped
- Get 1 leek, sliced (optional)
- Prepare 250 g button mushrooms, sliced
- Get 2 peppers, green, red or mixed,deseeded and sliced
- Prepare 2 sticks, celery, sliced
- Make ready 250 g unsmoked bacon, diced
- Get 400 g long-grain rice
- Prepare Large knob butter
- Take 1 litre turkey or chicken stock
- Prepare 375 ml dry white wine
- Get Ground black pepper
- Prepare Salt
- Take 1-2 tomatoes, cut into wedges
- Prepare Small bunch coriander, chopped leaves only
- Take 1 tsp sumac
In Turkey, there is a saying; if she cooks good pilaf, then she can cook any dish. Pilaf is our number one side dish without a doubt. You can even see pilaf cars on the streets of Istanbul. Stir-fry over the heat to heat through.
Steps to make Turkey Pilaf:
- Pre-heat oven to Gas Mark 3 or electric equivalent. My Neff Circotherm setting is 150C.
- Melt the butter in casserole and gently fry the onions, without stirring unless sticking, for 3 minutes.
- Add the garlic and stir and continue gently frying until both onions and garlic are tender, say another 2 minutes.
- Add the celery (and optional leek if wished), stir and fry for one further minute.
- Add the bacon, stir and continue gently frying for another 3 minutes.
- Add the turkey, peppers, mushrooms, rice, sumac and seasoning and stir thoroughly.
- Pour in the wine and stock and bring it all to the boil, occasionally stirring gently.
- 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.
- 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.
- 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.
Pilaf (US spelling) or pilau (UK spelling) or pulao (India spelling) is a rice dish or, in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices. 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. These useful spices can be used to cook so many different meals!
So that’s going to wrap it up for this exceptional food turkey pilaf recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
