This turkey, potato and rice mash needs fully cooked poultry, tender potato and carefully handled cooked rice. Prepare the rice fresh where possible and follow strict cooling and reheating rules.
Cook turkey until its thickest part reaches 74°C (165°F) on a food thermometer.
Steam peeled, diced potato until completely tender. Use freshly cooked soft rice or rice that has been cooled and stored safely.
Blend the turkey, potato and rice with safe cooking liquid until smooth and moist, then cool promptly to serving temperature.
Blend turkey finely so no chewy pieces remain. Mash potato until soft and loosen rice with safe liquid rather than leaving a dense sticky clump.
Smooth.
Thick mash.
No major allergen is intentionally added; check any pre-seasoned rice or broth for additional ingredients.
Cool within 1 hour and refrigerate or freeze promptly. If refrigerated, use within 24 hours because the recipe contains cooked rice. Reheat only once until steaming hot throughout, then cool before serving.
Cool within 1 hour and refrigerate or freeze promptly. If refrigerated, use within 24 hours because the recipe contains cooked rice. Reheat only once until steaming hot throughout, then cool before serving.
This guide is informed by current guidelines from leading health organizations:
