By thePoultrySite.com

Ingredients (serves 4)

225g (8oz) Cooked turkey, cubed
475ml (16floz) hot turkey or chicken stock
50g (2oz) Butter
2 medium onions peeled and chopped (sliced)
225g (8oz) Mushrooms, cleaned and sliced
150g (5oz) stuffing, cubed or crumbled
100g (4oz) Ham, diced
2tbsp finely chopped fresh parsley
½tbsp fresh thyme leaves or ½tsp dried thyme
salt and freshly ground black pepper for seasoning
200g (7oz) long-grain rice
1tbsp mild curry powder

Method

1. Melt 40g (1½oz) butter in a large saucepan. Add the onions and cook for 5mins. Add the mushrooms and continue to cook for another 5mins.
2. Place the vegetable mixture into a casserole dish. Add the turkey, stuffing, ham, parsley, thyme, salt and pepper, then stir well to combine.
3. Melt the remaining butter in the saucepan. Add the rice and curry powder. Brown, stirring frequently for 5mins.
4. Stir the mixture from the pan into the casserole. Pour in the hot sock and cover.
5. Transfer to a preheated oven 190ºC, (375ºF) Gas mark 5 and cook for 40mins, until the rice is tender and the stock is absorbed.

Serving Suggestion

Serve with chutney and a minted cucumber yogurt salad.