I am not a great fan of turkey but I am always being asked for ways of using it and there is no doubt that if you cook one there will be leftovers. A pilaff is an interesting Persian dish and enclosed in filo pastry this has quite a Turkish flavour, even if the name of the bird is merely a historical mistake.
In a large pan heat
In a small pan heat the remaining butter and sauté the pepper, celery and courgette. Add the chicken livers and turkey strips if uncooked, season and cook until the chicken livers are just done. Add this to the rice mixture with lemon juice and rind. Grease an
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.