If you're anything like me, you always cook too much rice. Not loads, but just enough extra that it would be a waste to chuck it away. There must be an exciting way to use it up, no? It turns out, there is - stuffing! Instead of your normal stuffing with breadcrumbs, this is a lighter, naturally gluten free version that's easy to adapt to use whatever vegetables you have lying around. Butternut squash is still in season (just) and green leafy vegetables like kale and chard are everywhere, so I used them.
- 1 shallot, finely diced
- 1 garlic clove, grated
- 125g butternut squash, cut into ½ cm cubes
- 30g kale or chard
- a sprig of sage, leaves only
- 135g cooked rice
- salt and pepper
- a turkey thigh joint, boned
- Preheat your oven to 180°C.
- Gently fry the onions and garlic in a tablespoon of oil until they're soft. Leave to cool slightly.
- In a bowl, combine the fried onions and garlic with the squash, kale, sage and rice. Season to your taste.
- Spread the boned turkey joint out and pile the stuffing mixture in the middle of the meat. Roll the turkey as tightly as you can around the stuffing and tie with string, or secure with a few skewers.
- Season the outside of the turkey and place on a roasting tray.
- Roast for about 1½ hours, until the juices run clear when you pierce the meat, remove from the oven and leave to rest for about 15 minutes before slicing.