Christmas Left Over Turkey & Stuffing Arrancini

by Phil Vickery for British Turkey

Serves: 6-8

Ingredients

  • 2 small onions peeled and finely chopped
  • 4 tbsp olive oil
  • 350g Arborio risotto rice
  • 1 glass white wine
  • 750-800mls boiling turkey or chicken stock
  • 100g leftover cooked British turkey, finely chopped 
  • 100g leftover stuffing, finely chopped
  • salt
  • pepper

For the coating

  • flour
  • 4 eggs beaten
  • 350g dried breadcrumbs

Method

  1. Place the oil into a pan and heat, then add the onion and cook for 5 minutes to soften slightly.
  2. Add the rice and stuffing coat well, then add the wine and cook until all evaporated or absorbed into the rice and stuffing.
  3. Gradually add the boiling stock, stirring all the time, until the rice is just cooked and nice and thick.
  4. Remove from the stove, add the turkey, salt and pepper, mix well, then refrigerate.
  5. Once chilled mould small amounts into the size of a large marble.
  6. Roll each one in flour, beaten egg then the breadcrumbs, and then chill again.
  7. Deep fry in oil with a temp of 175°C, in small batches 
  8. Serve warm.

You may also like…

Share by: