Turkey & stuffing arancini

Turkey & stuffing arancini: Place the oil into a pan and heat, then add the onion and cook for 5 minutes to soften slightly...


  • Serves: 1
  • Preparation time:
  • Cooking time:

Method

Place the oil into a pan and heat, then add the onion and cook for 5 minutes to soften slightly

Add the rice and stuffing and stir. Then add the wine and cook until evaporated or absorbed into the rice and stuffing

Gradually add the boiling stock, stirring all the time, until the rice is just cooked and nice and thick

Remove from the stove, add the turkey, salt and pepper, mix well, then refrigerate

Once chilled mould small amounts into the size of a large marble. Roll each one in flour, beaten egg then the breadcrumbs, and then chill again

Deep fry in oil with a temp of 175°C, in small batches and serve warm

©Phil Vickery

Ingredients

  • 100g leftover cooked British turkey, finely chopped
  • 4 tbsp olive oil
  • 2 small onions peeled and finely chopped
  • 350g Arborio risotto rice
  • 100g leftover stuffing, finely chopped
  • 1 glass white wine
  • 750-800mls boiling turkey or chicken stock
  • Salt & pepper for seasoning
  • For the coating:
  • Flour
  • 4 eggs beaten
  • 350g dried breadcrumbs
Star Rating Votes:1767

Nutritional values per portion

Energy 570Kcals
Protein 0g
Total Fat 19.4g
Saturated Fat 3.4g
Carbs 0g
Sugars 0g
Salt 0g
Fibre 0g

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