Recipe: Adam Byatt’s turkey stuffed tomatoes

Great British Chefs provide great recipe such as Adam Byatt’s turkey stuffed tomatoes. Yummy! 

Recipe Great British Chefs Adam Byatt's turkey stuffed tomatoes

Cooking Time: 1 hours

Serves: 4



  1. Trim the bases of the tomatoes so they sit flat on the work surface. Slice of the top third of the tomatoes and reserve, as these will be the lids of the stuffed tomatoes.
  2. With a spoon, gently scoop out all the pulp and juices of the tomato and put in a bowl.
  3. Using a heavy-based saucepan over a medium heat, add a dash of olive oil and allow to get really hot. Then, fry the leftover turkey meat until it turns golden.
  4. Add the vegetables, stocks, herbs, tomato puree and rice to the pan and stir.
  5. Next add the reserved tomato pulp from earlier, and allow the sauce to gently simmer over the heat, continually stirring until the rice has absorbed all the liquid. If you find the rice is still a little crunchy, add a further 50 ml of water, and continue to cook until fully absorbed.
  6. Preheat your oven to 200°C/gas mark 6.
  7. Once the filling is cooked, stir in the Parmesan, and season to your taste with salt and pepper. Then remove from the heat and allow to cool slightly.
  8. Once cooler, stuff as much of the mix  as you can into each tomato until it’s all used up.
  9. Cook the stuffed tomatoes on a baking tray in the oven for 20-30 minutes until soft.
  10. Once cooked, remove from the oven and put the tomato lid tops back on. Serve immediately alongside your choice of seasonal greens, salad or garlic bread.


Recipe courtesy of Great British Chefs. Visit their site for more great kids recipes.

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