Turkey Pilaf
Transform your leftover turkey into a show-stopping, one-pot meal with this flavorful Turkey Pilaf! Bursting with aromatic spices like cumin, coriander, and a hint of cinnamon, this hearty dish combines tender shredded turkey, perfectly cooked long-grain rice, and a medley of sautéed vegetables for a comforting yet elegant weeknight dinner. Simmered in a rich chicken or turkey stock, each bite is infused with warm, earthy flavors that pair beautifully with fresh parsley and optional toasted almonds for a delightful crunch. Ready in under an hour, this easy-to-make turkey pilaf recipe is perfect for repurposing holiday leftovers or creating a satisfying family meal anytime.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 2 cups Cooked turkey, shredded or diced
- 1 cup Long-grain rice
- 2 cups Chicken or turkey stock
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cinnamon
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Sliced almonds, toasted (optional)
Instructions
Heat olive oil and butter in a large skillet or pot over medium heat until the butter is melted.
Add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in minced garlic, diced carrot, and diced celery. Cook for another 5-7 minutes until the vegetables are tender.
Add the shredded or diced turkey to the skillet and stir to combine with the vegetables.
Rinse the long-grain rice under cold water until the water runs clear. Drain well.
Stir the rice into the skillet, allowing it to toast slightly for 2-3 minutes.
Pour in the chicken or turkey stock and add the ground cumin, ground coriander, ground cinnamon, bay leaf, salt, and black pepper. Stir well to distribute the spices evenly.
Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot with a tight-fitting lid and cook for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
Turn off the heat and let the pilaf sit, covered, for 5 minutes. Discard the bay leaf.
Fluff the pilaf gently with a fork and garnish with chopped parsley and toasted sliced almonds, if using.
Serve warm and enjoy your delicious Turkey Pilaf!
Nutrition Facts
Calories |
1605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 4600 mg | 200% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 12.6 g | ||
| Protein | 155.0 g | 310% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2689 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
