Turkey-stuffed tomatoes

A great way to use up leftover turkey, these stuffed tomatoes from Adam Byatt are beefed up with plenty of rice, herbs and veg, making them ideal for a quick supper or lunch when served with a crisp green salad and some crusty bread.

First published in 2015




Turkey-stuffed tomatoes


Trim the bases of the tomatoes so they sit flat on the work surface. Slice off the top third of the tomatoes and reserve (these will serve as lids for the stuffed tomatoes)
Using a spoon, gently scoop out the pulp and juices of the tomatoes into a bowl
Place a heavy-based pan over a medium heat and add a small dash of olive oil. Once hot, fry the leftover turkey meat until lightly browned
Add the vegetables, stock, herbs, tomato purée and rice
Add the tomato pulp and leave the sauce to gently simmer, stirring until the rice has absorbed all the liquid. If the rice is still a little crunchy, add another 50ml of water and cook until absorbed
Preheat the oven to 200°C/gas mark 6
Once the filling has cooked, stir through the Parmesan and season to taste with salt and pepper. Remove from the heat and allow the mixture to cool slightly
Stuff each tomato with the mixture until it is all used up
Place the stuffed tomatoes on a baking tray and cook in the oven for 20-30 minutes until soft
Remove the tomatoes from the oven and place the reserved lids back on top. Serve immediately with your choice of seasonal greens, salad or garlic bread
First published in 2015

Adam Byatt is a creative and accomplished Michelin-starred chef with a passion for British food. Starting his career aged sixteen, Adam has earned a reputation for honest cooking designed to showcase the very best local produce

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