Looking for something to do with your leftover Thanksgiving or Christmas turkey? Make this quick and healthy one pot turkey pilaf! This pilaf recipe is such a great healthy way to use up any leftover meat, chicken will work well too.
It’s officially time for Christmas things! If you’re in the US then I know you’ve got Thanksgiving sitting right there in the run up to Christmas which, to be honest, I’m kind of jealous of because I love any excuse to eat loads of food and celebrate with family and friends.
Here in the UK it’s now straight running until Christmas and I’m so excited to celebrate and then indulge in some amazing leftovers!
How was everyone’s weekend? We had a super chilled one which was much needed after we were in Dublin last week. Friday night we went for a quick drink locally and then came home and had a massive takeaway.
Yesterday my sister and her family came over for lunch, we cooked a whole salmon which turned out delicious and means that we have so much salmon leftover to use this week. I’m excited!
Today I’ve been catching up on work and recipe planning and trying not to get overwhelmed with all the work I want to get done before Christmas!
Now this pilaf is my third turkey leftovers post. I’ve also shared a leftover turkey soup and a leftover turkey curry too and this pilaf recipe is another fresh, easy and healthy way to use up those leftovers!
Don’t get me wrong, I’m all in for highly overindulging over the festive period, but sometimes it is pretty nice to make something that’s going to make you feel a little healthier with those leftovers.
The other amazing thing about this recipe is that it’s all made in one pot! One pot recipes are such a lifesaver, especially when you’ve been cooking and washing dishes for the whole festive season.
Pilaf is one of my favourite ways to use up leftover ingredients. It’s one of those perfect ‘chuck everything in’ recipes and it uses some of my favourite flavours including aleppo pepper, saffron and cumin.
Ingredients you need to make this leftover turkey pilaf
- Olive Oil
- Cinnamon Stick
- Pine Nuts
- Aleppo Pepper
- Cooked Turkey
- Saffron Threads
- Coriander (Cilantro)
- Greek Yoghurt
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Keep scrolling to get the full recipe for this leftover turkey (or chicken) pilaf…
What rice is best for pilaf?
I normally use basmati rice when I make pilaf. It retains a really nice texture and has a delicious flavour which I love with all those spices.
How to make turkey pilaf?
- Cook the onion in the oil over a low heat for five minutes. Add the garlic, pine nuts and plenty of salt and pepper and cook for another five minutes then add the cinnamon, cumin and aleppo pepper.
- Add the rice to the pot and stir to coat. Add the water and saffron and bring to a boil. Cook for 5 minutes then add the carrots and leftover turkey and cook for another 10 minutes until the rice is tender.
Get the full printable recipe below…
Can I use another leftover meat in this pilaf?
Definitely! I’ve made this pilaf with pretty much any leftover meat I’ve got on hand. It works especially well with chicken or lamb.
What to serve with this recipe
I love love love this turkey pilaf served with plenty of greek yoghurt which works amazingly with all those delicious spices. I also make sure to sprinkle with plenty of fresh coriander (cilantro) and a little extra aleppo pepper.
Want more? Try out these other rice recipes!
- Instant Pot Spanish Rice
- Cheesy Mexican Rice and Vegetable Tortilla Stew
- Dirty Rice
- Japanese Roast Duck Legs Rice Bowls
- Baked Mushroom Rice
- Vegetarian Breakfast Burrito
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS ONE POT LEFTOVER TURKEY PILAF?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
This biryani is a great way to use up some of the spices used in this pilaf including cinnamon sticks
Saffron is amazing in this aioli
One Pot Leftover Turkey Pilaf with Pine Nuts
- 2 tbsp Olive Oil
- 1 Onion chopped
- 2 cloves Garlic finely chopped
- 1 Cinnamon Stick
- 30 g Pine Nuts
- 1 tbsp Cumin
- 1 tsp Aleppo Pepper
- 300 g Rice
- 750 ml Water
- 400-500 g Cooked Turkey cut into chunks
- A pinch of Saffron Threads steeped in 50ml of warm water
- 2 Carrots peeled and chopped
- Fresh Coriander/Cilantro to serve
- Greek Yoghurt to serve
- Place the oil and onion in a large saucepan then place over a low heat and allow the onions to slowly sweat for 5 minutes. Then add the garlic and pine nuts plus a good sprinkling of salt and pepper. After another 5 minutes add the cinnamon, cumin and aleppo pepper. Cook until fragrant.
- Tip in the uncooked rice and stir to combine with all the spices. Raise the heat to medium then add the water and saffron. Bring to a boil and simmer for 15 minutes, adding the carrots and turkey 10 minutes before the end of cooking. Serve with coriander (cilantro), yoghurt and an extra sprinkling of aleppo pepper.
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