Makes 4
Cooking time 20 minutes 		Calories per serving 544 kcal
Fat per serving 15.6 g

One pot herby turkey

  • 500g cooked leftover Bernard Matthews Farms Golden Norfolk Herb Basted Turkey, diced
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 green pepper, deseeded and chopped
  • 200g long grain rice
  • 2 cloves garlic, crushed
  • 400g can chopped tomatoes
  • 75g black olives, halved
  • 500 ml hot chicken stock
  • salt and ground black pepper
  • 150g mozzarella cheese, diced
  1. Pre-heat the oven to 190 °C, 375 °F, Gas Mark 5. Heat the oil in a large ovenproof pan, then add the onion and pepper and gently fry for 5 minutes.
  2. Add the turkey, rice, garlic, tomatoes, olives and stock. Stir well and bring to the boil. Season with salt and pepper.
  3. Cover and place into the pre-heated oven. Cook for 20 minutes or until the liquid has been absorbed and the rice is tender.
  4. Remove from the oven and fluff up the rice with a fork. Stir in the cheese. Re-cover the pan and leave to sit for 5 minutes to allow the cheese to melt.
  5. Season to taste before serving with crusty bread or salad.