Curried Turkey Canapés Recipes

TURKEY DINNER CANAPéS

Steps:

• Heat butter or oil, or both, in a skillet on medium heat. Add one or more slices bread, depending on the size of your pan, and sauté until lightly browned on one side; turn and sauté second side. Set aside. Dust one side of each slice lightly with poultry seasoning.
• Place turkey in a food processor and process until very finely ground, almost a paste. Add mayonnaise, process briefly to mix in, then transfer to a bowl. Spread sautéed bread, seasoned side up, with turkey mixture. Dust very lightly with poultry seasoning.
• Cut bread in quarters on the diagonal, place a cranberry in the center of each piece and set aside, covered and refrigerated, until ready to serve.

CURRIED TURKEY

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.

TURKEY CURRY

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.

CURRIED GREEN ONION CANAPES

Steps:

• Combine the first 6 ingredients together is a medium bowl.
• Slice baguette into 1/2 thick slices.
• Spread on slices of bread.
• Sprinkle with Parmesan cheese and paprika.
• Place on a baking sheet and broil until topping bubbles.

CORONATION TURKEY CUPS

Steps:

• Shred the turkey into small pieces. In a large bowl, combine the natural yogurt, mayonnaise, mango chutney, mild curry powder and the zest and juice of the lemon. Season well.
• Add the turkey to the bowl along with the diced mango and chopped coriander, and mix well. Break the Baby Gem lettuces into leaves and serve the turkey on top, scattered with toasted flaked almonds.

TURKEY CURRY

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.

CURRIED TURKEY SANDWICH

Steps:

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

CURRIED OLIVE CANAPES

Steps:

• Blend all ingredient except the bread.
• Spread on rye slices.
• Broil in oven until hot and mixture is bubbly.
• Serve.

CURRIED TURKEY

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.