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