• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
3
Nutritional Information

Per serving

Calories:
436
Protein:
33g
Fat:
13g
Carbohydrates:
40g
Sodium:
569mg

Credit
Turkey Farmers of Canada

Serves: 4-6
Prep Time: 25 mins
Cook Time: 30 mins
Tip: Feel free to add any leftover veggies to the rice before you cook it like carrots, cauliflower, kale or mushrooms.  Plan for some leftovers! This pilaf makes a great lunch the next day.  Just drizzle with some olive oil or salad dressing and serve at room temperature.
  1. Cut thighs into large size chunks.  Season with salt, pepper, cayenne and paprika.
  2. Sear in a medium size non-stick frying pan over high heat until browned on all sides.  Remove from pan and set aside.
  3. Remove sausage from casings and crumble or cut into chunks.  Cook over medium heat until cooked through, 4-6 minutes.  Remove from pan and set aside.
  4. Heat vegetable oil. Sauté onions and celery, until cooked through and translucent, 3-5 minutes.
  5. Add garlic and cook an additional 2 minutes.
  6. Add white wine and turkey broth. Add saffron and let simmer for 1 minute.
  7. Add water, rice, salt to taste, turmeric and peppers.  Add turkey.  Bring to a boil.  Lower heat, cover and let cook for 15-20 minutes until liquid is absorbed and rice is cooked through.  Remove from heat and let sit for an additional 10 minutes.
  8. Fluff rice.  Top with olives, peas, capers and lemon zest.
  9. Serve immediately.

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