Curried Turkey Sandwich Recipes

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.

"MIND BLOWING" TURKEY SANDWICH

Steps:

• For the tomatoes: Preheat the oven to 400 degrees F.
• On a small rimmed baking sheet, spread the tomatoes, olive oil, salt, garlic and basil. Toss well to coat. Roast until the tomatoes are popped and beginning to brown, about 25 minutes. Allow to cool slightly.
• For the spread: Mix together the mayonnaise and mustard in a small bowl.
• For the sandwich: Lay out the bread and spread the mayonnaise-mustard mixture on each slice. Working 2 slices at a time, place 2 lettuce leaves on one slice and about 6 roasted tomatoes on the opposite slice. Ribbon 3 slices of turkey on the lettuce. Place the 2 halves together and secure with 2 toothpicks with a cornichon on each one. Continue with the remaining ingredients. Cut in half before serving.

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.

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

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.

CURRIED TURKEY SANDWICH

Steps:

• Cut top off baguette; set aside. Remove bread from inside of bottom of baguette, leaving 1/4-inch-thick shell. Reserve removed bread for another use.
• Mix mayo and curry powder. Stir in celery, onions and raisins. Spoon into baguette shell. Cover with turkey, greens and top of baguette.
• Cut in half to serve.

CURRY TURKEY BURGERS

Steps:

• Combine ground turkey, mango chutney, bread crumbs, dried onion, curry powder, ginger, garlic powder, and salt in a bowl; mix well. Quarter the mixture, and shape into patties about 1/2-inch thick.
• Move patties to the freezer for 20 minutes to help them hold their shape better on the grill and not fall apart.
• Prepare an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook turkey burgers on the preheated grill over direct heat until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve immediately.

CURRIED TURKEY STRIPS

Steps:

• Slice turkey breast into strips.
• In a medium bowl combine all dry ingredients.
• In a separate bowl beat egg.
• Using one hand for the wet and the other for the dry, dredge the turkey in the egg followed by the flour mixture.
• Repeat until all strips are coated.
• Drizzle about a tablespoon of olive oil in a large skillet over medium heat
• Place turkey strips in skillet, cook for 3-4 minutes.
• Flip strips, cook an additional 3-4 minutes until cooked through, taking care to not overcook or the turkey will become incredibly dry.

SMOKED TURKEY WRAPS WITH MANGO AND CURRIED MAYONNAISE

Steps:

• For curried mayonnaise:
• Stir curry powder in heavy small skillet over medium-low heat until fragrant, about 2 minutes. Transfer curry powder to small bowl. Stir in mayonnaise and lemon juice. Season with salt and pepper.
• For sandwiches:
• Place 1 lavash square on work surface. Spread lavash with 2 tablespoons curried mayonnaise. Place 1/4 of turkey in center of lavash. Top turkey with 1 cup lettuce, 1/2 cup cucumber, 1/4 of mango, and 1/4 of cilantro. Top with 1/4 of avocado slices. Fold in short sides of lavash, then roll up like burrito, enclosing filling completely. Repeat process for remaining 3 wraps. (Can be made 4 hours ahead. Wrap tightly with plastic wrap; keep refrigerated.) Cut wraps in half crosswise.

CURRIED TURKEY SANDWICH

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.