Curried Turkey Recipes

Steps:

• Lightly coat a skillet with cooking spray; saute celery and carrots until tender. In a bowl, mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk; mix until smooth. , Pour over vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, onion, garlic powder and curry powder; heat through, stirring occasionally. Serve with rice if desired.

Steps:

• Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the coconut oil and swirl to melt and coat the base of the pot. Add the onion, ginger, garlic, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
• Add the tomato paste and stir to coat the vegetables. Add the curry powder, cumin, coriander and cayenne and stir to combine and toast the spices. Add the tomatoes, stock, and potatoes to the pot. Bring the mixture up to a boil, then turn the heat down to low, cover the pot and let simmer until the potatoes are very tender, about 25 minutes.
• Add the turkey and peas to the pot and simmer until heated through, another 5 minutes. Turn off the heat and stir in the cream and lime juice.
• Ladle the curry into bowls and garnish with the chopped cilantro. Serve with rice, if desired.

Steps:

• In a large saucepan, mix the first 7 ingredients. Add carrots and onion; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 3-5 minutes. Add cauliflower; cook, covered, until vegetables are tender, 4-6 minutes longer., Stir in turkey and chutney; heat through. In a small bowl, mix flour and coconut milk until smooth; stir into turkey mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Serve with rice and, if desired, additional chutney.

Steps:

• In a small saucepan, heat the milk and bouillon, stirring until bouillon is dissolved. Set aside. , In a large saucepan, saute apples and onion in oil until tender. Stir in the flour, curry powder, salt and pepper until blended. Gradually add milk mixture and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and heat through. Serve over rice.

Steps:

• Put the raisins in a cup, pour boiling water over to cover, and set aside.
• Heat the olive oil in a small skillet over medium heat. Press a garlic clove through a garlic press (or finely mince it), add the pulp and juices to the olive oil, and cook for a few seconds, stirring constantly, until fragrant. Add the turkey, season with salt and pepper, cover, and cook for 3 to 4 minutes on each side, until cooked through and slightly browned (but not tough as a shoe). Let cool.
• In a small mixing bowl, combine 2 tablespoons yoghurt, the cheese, 1 teaspoon curry powder, and the lemon juice, and mix with a fork. Press (or finely mince) the remaining garlic clove and add the pulp and juices to the yoghurt mixture. Add a little more yoghurt if necessary to make the mixture creamy. Season with salt and pepper and mix again. Taste and adjust the seasoning, adding more curry powder if desired.
• Cut the turkey in bite-size chunks and combine with the yoghurt mixture (for added flavour, add the cooking juices from the skillet). Drain the raising and add them to the mixture.
• Cut the baguette lengthwise to get two equal half-baguettes. Slice each half open horizontally, not quite reaching the other size. Line the bottom with greens. Spread the turkey filling over the greens, dividing it equally between the two sandwiches, and sprinkle with cilantro. Close the sandwiches and serve immediately, or wrap tightly and refrigerate for a few hours, until half an hour before eating.

Steps:

• Combine the first 10 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low for 7-8 hours or until vegetables are tender. Mix flour and apple juice until smooth; stir into soup. Cover and cook on high for 30 minutes or until soup is thickened., Add turkey; heat through. Stir in rice.

Steps:

• If turkey is frozen, let it thaw overnight in the refrigerator.
• For filling, in a 10-inch skillet cook turkey and onion till turkey is brown.
• Drain off any fat.
• Stir in the green pepper, carrot, raisins, curry powder, salt cumin and pepper, cover and simmer 10 minutes.
• If necessary, remove cover and cook over high heat 3 to 4 minutes or till liquid is evaporated.
• Spoon filling into a bowl and let cool.
• Let frozen pie crusts stand at room temperature while the filling cools.
• To assemble turnovers, unfold/unroll/roll-out pie crusts; sprinkle with flour.
• Place crusts, floured side down, on a baking sheet.
• Spread half of the filling over half of each crust, leaving a 1-inch edge along the outside.
• Moisten edge with water.
• Gently lift and fold other half of pie crust over filling.
• Seal and flute edges.
• Wrap each turnover separately in foil; seal, label, and freeze.
• SERVE IMMEDIATELY: Brush turnovers with beaten egg.
• Cut slits in dough to let steam escape.
• Bake in a 375°F oven about 25 minutes or till golden brown and heated through.
• Serve as above with yogurt, sour cream and/or chutney.
• If frozen plan to cook for 40 to 45.

Steps:

• Remove stems from spinach; wash leaves thoroughly, pat dry. Set aside.
• In a large Dutch oven, melt butter or margarine over medium heat. Add onion and cook, stirring frequently, until tender. Add flour and curry powder, stirring until smooth. Cook 3 minutes, stirring constantly. Gradually add broth, stirring until blended.
• Add potato, carrots, celery, parsley, and sage; bring to a boil over medium-high heat, stirring frequently. Cook, stirring constantly, until mixture thickens slightly. Cover, reduce heat, and simmer 15 minutes.
• Stir in spinach, turkey, half and half, salt, and pepper; cover and simmer 10 minutes, stirring occasionally. Adjust spices to taste before serving.

Steps:

• Brown turkey legs in butter; remove from skillet.
• Add onion and garlic to skillet.
• Cook till onion is tender but not brown.
• Return meat to skillet.
• Add curry powder, 1-1/2 teaspoons salt, gingerroot, tomatoes, and 1/4 cup water.
• Cover; simmer 45 to 60 minutes, stirring occasionally, till turkey is tender.
• Stir in flour.
• Cook and stir till thickened.
• Serve with cooked rice tossed with raw grated carrot.
• Pass curry condiments.
• This recipe cannot be distinguished from curried leg of lamb and is easily adapted to the Crockpot.

Steps:

• Combine mayonnaise and chutney in a small bowl, adding curry powder to your taste. Stir in a little cream to moisten. In a larger bowl, combine celery, chopped dried cranberries, green onion, pecans, if using, and turkey.
• Chill for one hout to let flavors meld.

Steps:

• Mix mayonnaise with curry powder to taste. Toss chopped turkey with curry mayonnaise, then place on pumpernickel bread and top with stuffing.