Lemony leftover turkey orzo
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Lemony leftover turkey orzo
Let your leftover roast turkey provide some light relief between Christmas and New Year with this zesty and comforting orzo dish that’s low on calories but high on flavour
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
306Kcal
Fat
6gr
Saturates
1gr
Carbs
37gr
Sugars
7gr
Fibre
6gr
Protein
24gr
Salt
1.6gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, diced
- 3 garlic cloves, crushed
- 160g orzo pasta
- 2 rosemary sprigs, leaves chopped, or ½ tbsp dried
- 1 ltr chicken stock (made using 2 stock cubes), or turkey stock
- 100g shredded kale
- 200g roast turkey or chicken, torn
- zest of 1 lemon, plus 2 tbsp juice and wedges to serve
Step by step
- Heat the oil in a large saucepan and fry the onion and carrots for 8-10 minutes over a medium heat, covered, until softened. Stir in the garlic and cook for a further minute.
- Stir in the orzo, rosemary and stock and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir through the kale and shredded turkey (or chicken) and simmer for a further 5 minutes, stirring regularly, until the orzo is cooked, the kale has wilted and the meat has heated through.
- Stir through most of the lemon zest, the lemon juice and seasoning to taste. Ladle into bowls and finish with the remaining lemon zest and a crack of black pepper. Serve with chunks of crusty bread if you’re extra hungry, and lemon wedges to squeeze in for extra tanginess.
