This wonderfully aromatic dish makes generous portions, so if you need to feed a few more mouths simply team with other dishes. This recipe is a mouthwatering leftovers idea from our roast turkey with cranberry and sausagemeat stuffing dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.
- Heat the oil in a sauté pan, add the onion and soften over a low heat for 8 minutes. Add the spices and cook for a minute or so. Now stir through the rice, season with salt and pour over the stock. Bring to the boil, then cover and turn the heat right down, gently simmering for 10 minutes.
- Fold the shredded turkey and cranberry stuffing through the rice, recover and continue to cook over a low heat for 5 minutes. Remove from the heat and set aside, still covered for 5 minutes until the rice is tender and the turkey and stuffing piping hot.
- Meanwhile boil the green beans in a small pan of salted water for 4 minutes until tender, drain. Fold the beans, chopped hazelnuts and parsley through the pilaf to serve.
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Please note that 250g (8oz) of turkey and 150g (5oz) of cranberry stuffing is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.