This resourceful recipe is jam-packed with delicious veg and rice, and is a great way to use up your leftover roast turkey. If you don’t have leftover turkey, replace with turkey mince and follow a similar method.
Trim the bottoms of the tomatoes so that they can sit evenly on a work surface. Cut off the top third of the tomatoes and set aside, they will form a lid for the tomatoes.
Use a spoon to scoop out the seeds and juice from the tomatoes into a bowl. Kids can easily do this as long as they’re gentle! (Keep in reserve for later.)
Add a dash of oil to a heavy-based pan and set over a medium heat. Add the leftover turkey and fry until lightly browned.
Add the vegetables, stock, herbs, tomato purée and rice to the pan.
Add the tomato pulp you scooped out earlier to the pan. Leave to simmer gently until the rice absorbs the liquid. If the rice is still crunchy, add 50ml of water and cook until absorbed.
Preheat the oven to gas 6, 200°C, fan 180°C.
When the rice is tender and the filling is cooked through, add the Parmesan, salt and pepper and stir through. Leave to cool slightly.
Get the kids to stuff the tomatoes with the filling until all of the mixture is used up.
Transfer to a baking tray and cook for 20-30 minutes until the tomatoes are soft and piping hot.
Remove from the oven and pop the reserved lids back on top of the tomatoes. Serve with some seasonal greens, garlic bread or salad.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.