Easy Leftover Turkey Curry Recipes

LEFTOVER TURKEY CURRY

Leftover Turkey Curry image

Use leftover Thanksgiving turkey to make this spicy, fragrant stew. A dollop of yogurt tempers the heat of the Thai chile perfectly.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes

Time 45m

Number Of Ingredients 14

Ingredients

3 tablespoons safflower oil or butter
1 small onion, thinly sliced
1 tablespoon minced garlic (from 2 large cloves)
1 tablespoon minced peeled ginger
Kosher salt
1 tablespoon tomato paste
1 teaspoon ground cumin
1 1/2 teaspoons ground coriander
2 Yukon Gold potatoes, peeled, cut into a 1-inch dice
2 1/2 cups no-sodium-added chicken broth
1 Thai chile, split (seeds removed for less heat, if desired), plus more, sliced, for serving
2 cups coarsely shredded cooked turkey
1/4 cup plain yogurt (not Greek), plus more for serving
Cooked basmati rice and fresh mint or basil leaves, for serving

Steps:

Heat oil in a medium saucepan over medium-high. Add onion, garlic, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is golden at edges, 5 to 7 minutes. Stir in tomato paste, cumin, and coriander. Cook 1 minute more.
Add potatoes and broth. Bring to a boil, then add chile, reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 18 minutes. Mash some potatoes against side of pot to thicken. Add turkey; heat through. Remove from heat, stir in yogurt, and season with salt. Serve over rice, with a dollop of yogurt, and mint and sliced chiles.

LEFTOVER TURKEY CURRY

Leftover Turkey Curry image

Transform cooked turkey into something spicy and special in next to no time with this recipe for turkey curry.

Provided by English_Rose

Categories Curries

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 14

Ingredients

4 tablespoons vegetable oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon chili powder
1/4 teaspoon garam masala
1/4 teaspoon salt
1 lb roasted turkey, chopped into 1/2in pieces
1 teaspoon grated gingerroot (optional)
1 teaspoon lemon juice
1 bunch fresh cilantro, chopped

Steps:

Heat 3 tablespoons of the oil in a saucepan and add the onion and garlic. Fry for 6-7 minutes till the onion is lightly browned.
In a small bowl, mix the tomato puree with the remaining oil, cumin, coriander, turmeric, chili powder, garam masala and salt to form a thick paste. Tip the paste into the onion mixture and fry for half a minute.
Stir in the turkey pieces and cook for 1 minute.
Add 1 1/2 cups of hot water from the kettle and simmer for 3-4 minutes. Mix in the ginger (if using) and the lemon juice.
Garnish with cilantro and serve with plain basmati rice, bread and a salad of crisp lettuce.

Nutrition Facts : Calories 451.6, Fat 26.1, SaturatedFat 4.6, Cholesterol 115, Sodium 354, Carbohydrate 7.2, Fiber 1.7, Sugar 2.4, Protein 45.7

TURKEY CURRY

Turkey Curry image

I'm always looking for new and interesting ways to use leftover turkey-especially around the holidays. Make this skillet meal as spicy as you'd like by varying the amount of curry powder. -Martha Balser, Cincinnati, Ohio

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 cup sliced celery
1/2 cup sliced carrots
1 cup fat-free milk
2 tablespoons cornstarch
3/4 cup reduced-sodium chicken broth
2 cups diced cooked turkey or chicken
2 tablespoons dried minced onion
1/2 teaspoon garlic powder
1 to 4 teaspoons curry powder
Hot cooked rice, optional

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.

Nutrition Facts : Calories 172 calories, Fat 3g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 235mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

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