TURKEY-BROWN RICE PILAF
You need the planned-overs from Grilled Jamaican Turkey to make this easy pilaf, so make sure you've planned ahead!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Number Of Ingredients 9
Steps:
- Chop turkey. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook rice, carrot, onions and celery in oil 5 minutes, stirring frequently, until vegetables are tender and rice is toasted light brown.
- 2. Stir in broth and turkey; reduce heat to medium-low. Cover and cook about 5 minutes, stirring occasionally, until hot. Top with cheese and parsley.
TURKEY PILAF
Make and share this Turkey Pilaf recipe from Food.com.
Provided by Linda
Categories One Dish Meal
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- In a skillet over medium high heat, melt butter and add rice, stirring and cooking til golden.
- Add soup mix, then stir in water.
- Simmer, covered, for 20 minutes or until water is absorbed and the rice is tender.
- Add turkey and heat through.
- Serve, if desired, with coconut, chopped peanuts, raisins or chutney.
TURKEY PILAF IN A TURBAN
Provided by Marian Burros
Categories dinner, casseroles, main course
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees.
- Saute the onion in 1 tablespoon of hot oil until it begins to soften. Stir in the rice, turmeric and cumin and cook, stirring until rice is coated.
- Add the chicken or turkey stock and raisins; bring to boil; reduce heat and cover. Cook rice for 17 minutes, until liquid has been absorbed and rice is tender. Stir in peas and almonds. Season with pepper and, if desired, salt. Set aside.
- Lightly grease a three-quart casserole with olive oil. Lay one sheet of phyllo in casserole so that the dough overhangs edge of casserole. Lightly brush with some of remaining oil. Top with second sheet, at right angle of first sheet, and oil. Continue until five sheets have been layered.
- Place half the rice mixture on the phyllo; top with turkey and then top with remaining rice.
- Arrange one sheet of phyllo over rice and brush lightly with oil; repeat with remaining two sheets. Trim edges so that only enough dough hangs over to tuck into sides of casserole. Brush top with oil and bake for 30 minutes, until top is golden brown and sides are beginning to brown. Cool about 10 minutes and serve.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 16 grams, Carbohydrate 58 grams, Fat 21 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 230 milligrams, Sugar 10 grams, TransFat 0 grams
TURKISH TURBAN SQUASH BREAD
This alternative to pumpkin bread will spice up your fall menu. It was created when I was given a Turkish turban squash by a friend who didn't know what to do with it. This recipe can also be made with canned pumpkin, any soft squash, or mashed sweet potatoes, if you prefer, for a delicious, wholesome bread every time.
Provided by CookingNana
Categories Bread Quick Bread Recipes
Time 10h30m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place turban squash halves cut-side in a baking dish. Pour a small amount of water into the bottom of the dish.
- Bake in the preheated oven until very soft, about 1 hour. Pour out any moisture that accumulated in the cavity of the squash. Let cool until easily handled, 10 to 15 minutes.
- Scoop squash flesh into a large bowl. Mash until smooth. Transfer to gallon-sized freezer bags and refrigerate, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
- Combine 4 cups mashed squash, eggs, white sugar, dark brown sugar, applesauce, oil, vanilla extract, and ginger in a large bowl; beat with an electric mixer on medium speed until well blended, about 3 minutes.
- Whisk all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cloves together in a separate bowl. Stir into the squash mixture with a wooden spoon until just blended. Fold dried cranberries into the batter.
- Divide batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Nutrition Facts : Calories 382.3 calories, Carbohydrate 71.2 g, Cholesterol 46.5 mg, Fat 8.7 g, Fiber 4.9 g, Protein 7.3 g, SaturatedFat 1 g, Sodium 417.7 mg, Sugar 40.3 g
TURKEY AND VEGETABLE PILAF
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Heat stock in a medium saucepan over medium-low heat; season with salt and pepper.
- Meanwhile, heat 3 tablespoons oil in a large saucepan over medium heat. Add onions and a pinch of salt; cook, covered, until translucent, 6 to 8 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Stir in carrots, celery, and remaining tablespoon oil; season with salt and pepper; cook for 2 minutes. Stir in cumin and oregano. Add white wine; increase heat to medium-high. Cook until almost all of liquid is evaporated, 3 to 4 minutes. Stir in tomatoes; reduce heat to medium. Season with salt and pepper; cook for 2 minutes. Stir in turkey and rice.
- Add heated stock to pot; bring to a boil. Season with salt and pepper. Stir in peas; simmer until rice is just covered with liquid. Cover, and transfer to oven. Bake for 20 to 25 minutes. Let stand, covered, for 5 minutes. Fluff rice with a fork. Stir in parsley. Serve immediately.
WINTER PILAF
A quick midweek meal that will help you use up leftover turkey, goose or duck, nuts and even a dollop of cranberry sauce
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 12
Steps:
- Heat the oil in a pan and gently fry the onions and garlic until softened, about 5 mins. Add the spices and rice, then stir-fry for 1-2 mins. Pour in the hot stock and simmer until the stock is nearly all absorbed, about 20-25 mins. Stir in the turkey, add seasoning, then continue cooking until warmed through. Scatter over the nuts and coriander. Divide between two bowls and serve with a dollop of cranberry sauce.
Nutrition Facts : Calories 394 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.46 milligram of sodium
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