The Lean on Turkey challenge: turkey and chestnut pilaf

Turkey and chestnut pilaf small

If you’re a regular reader, I’m sure you’ll have seen these Lean on Turkey challenges before.  I’ve done quite a few and I’m delighted that the campaign recently won ‘Best Use of Digital’ at the Chartered Institute of Public Relations Pride Awards.  The campaign supports British turkey farmers to show you how versatile, healthy and tasty turkey can be.  Of course it’s not just for Christmas, but it’s getting to that time of year and Christmas isn’t Christmas without turkey.  The challenge this time was to come up with a creative way to use turkey leftovers.

This pilaf recipe is based on one I use quite a lot, with the addition of some lovely Christmassy spices and some festive chestnuts.   Bart do a lovely mix that’s all ready to go called ‘Pilau’ which is perfect for this, but if you can’t find it, try 1tsp ground cardamom, 1 tsp cumin seeds, 1/2 tsp ground cinnamon, 1 tsp turmeric and a couple of cloves (don’t forget to fish them out before you serve).  It’s a really easy, tasty one pot wonder.  I do hope you’ll give it a go.

Turkey and chestnut pilaf

2 tbsp rapeseed oil

1 onion, finely chopped

Generous pinch of salt

3 tsp Bart pilau spice

1 or 2 bay leaves

Leftover roast turkey, shredded

Chestnuts 200g vacuum packed (reserve a couple for garnish)

1 litre chicken stock (or leftover gravy, diluted)

300g brown or white Basmati rice, well rinsed

To garnish:  crumbled chestnuts and a handful of fresh coriander or parsley

Heat the oil in a heavy-based pan and gently fry the onion until translucent, adding in the salt at this stage.  Add in the spice and bay leaves and cook gently – you’ll start to get a whiff of the lovely aromas.  Throw in the turkey and chestnuts and stir gently until everything is coated in the spices.

Take out the bay leaves and add in the rice and chicken stock (I use a generous amount as we like our pilaf with a bit of ‘sauce’.  If you like your rice drier, keep to about 750ml stock).  Stir well and cover.  Turn the heat right down and leave to cook for about 30 minutes or until all the water has been absorbed and the rice is tender.  Try not to keep lifting the lid as you want to keep all the steam inside.  Fork the pilaf through to fluff up the rice, then keep it covered until you’re ready to serve.  Throw in a handful of frozen peas if you like, for added colour and freshness.

Just before serving, sprinkle over the reserved chestnuts and coriander.

My shopping list:

From the store cupboard:

Salt, bay leaves, stock cube


1 onion, 28p

Bart Pilau spice mix: £4.00 (obviously you’ll get to reuse this)

Chestnuts 200g vacuum packed £2.25

Brown Basmati rice, well rinsed (1kg bag) £2.99

Fresh coriander: 95p

From the freezer:

Frozen peas

Total: £10.19 (slightly over but you can obviously use the rice and spice mix for many more meals)

Cooking time: About 40 minutes including prep and baking time.

For more information on the Lean on Turkey campaign, head to



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