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Variety to Producing Appetizing Turkey Pilaf

Wishing to dine Turkey Pilaf a top restaurant's, but for a few reasons are not able to go to restaurants. This page is going to help you with helpful instructions on producing a Turkey Pilaf like a famous chef made.

Turkey Pilaf

We hope you got insight from reading it, now let's go back to turkey pilaf recipe. To make turkey pilaf you only need 17 ingredients and 10 steps. Here is how you achieve it.

To make an unforgettable Turkey Pilaf, here are the materials required:

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

After readying the materials, now you are ready to prepare your 5-star Turkey Pilaf by following the instructions on this section:

  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..

It is moist and tasty and very easy to make. These useful spices can be used to cook so many different meals! This is turkey, but not as you know it: the gloriously golden meat is cooked with rice and warming spices that will fill the house with their heavenly scent, then showered with fruit, nuts and herbs. "Pilaf lovers should try this place." Useful recommendation? "Kalkanoğlu pilaf was cooked with the meat and bone broth and Trabzon's famous tasty butter, after hours of boiling the rice absorbed it all. Stir-fry over the heat to heat through. Now this pilaf is my third turkey leftovers post.

Recipe : Turkey Pilaf

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step by step to make Turkey Pilaf

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