Turkey and chestnut pilaf

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This turkey recipe is a tasty one pot wonder, give it a go!

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Prep: 10min Cook: 30min
Serves 4
  • 2 tbsp Rapeseed oil
  • 1 onion, finely chopped
  • Generous pinch of salt
  • 3 tsp pilau spice
  • 1 or 2 bay leaves
  • Leftover roast turkey, shredded
  • Chestnuts 200g vacuum packed (reserve a couple for garnish)
  • 1 Litre chicken stock (or leftover gravy diluted)
  • 300g brown or white Basmati rice, well rinsed

  • To garnish: Crumbled chestnuts and a handful of fresh corainder or parsley

  1. Heat the oil in a heavy-based pan and gently fry the onion until translucent, adding in the salt at this stage.
  2. Add in the spice and bay leaves and cook gently. Throw in the turkey and chestnuts and stir gently until everything is coated in the spices.
  3. Take out the bay leaves and add in the rice and chicken stock (use a generous amount if you like your pilaf with a bit of sauce. Use about 750ml of stock if you prefer it drier).
  4. Stir well and cover.
  5. Turn the heat right down and leave to cook for about 30 minutes or until all the water has been absorbed and the rice is tender. Try not to keep lifting the lid so you keep all the steam inside.
  6. Fork the pilaf through to fluff up the rice, then keep it covered until you're ready to serve.
  7. Throw in a handful of peas if you like for added colour and freshness.
  8. Just before serving sprinkle over the reserved chestnuts and coriander.
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