Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, turkey pilaf. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Turkish rice pilaf (pilav) is most traditional and well known side dish in Turkish Cuisine. This turkey leek pilaf was created with my leftover holiday turkey from Meatme. We had the most beautiful pasture raised turkey from Meatme.
Turkey Pilaf is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Turkey Pilaf is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have turkey pilaf using 17 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Turkey Pilaf:
- Prepare 500 g cooked turkey, diced
- Prepare 3 onions, chopped
- Make ready 3 cloves garlic, chopped
- Prepare 1 leek, sliced (optional)
- Get 250 g button mushrooms, sliced
- Get 2 peppers, green, red or mixed,deseeded and sliced
- Take 2 sticks, celery, sliced
- Take 250 g unsmoked bacon, diced
- Get 400 g long-grain rice
- Get Large knob butter
- Make ready 1 litre turkey or chicken stock
- Prepare 375 ml dry white wine
- Get Ground black pepper
- Get Salt
- Get 1-2 tomatoes, cut into wedges
- Make ready Small bunch coriander, chopped leaves only
- Make ready 1 tsp sumac
Pilaf is our number one side dish without a doubt. You can even see pilaf cars on the streets of Istanbul. 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. These useful spices can be used to cook so many different meals!
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.
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. Pilaf, the essential element of the Turkish cuisine, is made in various ways. Prepared also as inner mortar for other dishes, pilaf is an essential component of traditional meals.
So that’s going to wrap this up for this exceptional food turkey pilaf recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
