Steps to Make Favorite Turkey Pilaf

Turkey Pilaf.

Hey everyone, it's Drew, welcome to my recipe site. 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 bit tasty. This will be really delicious.

Turkey Pilaf is one of the most well liked of recent trending foods on earth. It is easy, it's fast, it tastes delicious. It's appreciated by millions every day. They are nice and they look wonderful. Turkey Pilaf is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have turkey pilaf using 17 ingredients and 10 steps. Here is how you can achieve it.

Ingredients - Turkey Pilaf:

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

Turkey Pilaf how to cook:

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..

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