Fruity Turkey Curry Recipes

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 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.

FRUITED TURKEY

Steps:

• Thoroughly wash and dry watermelon. With a sharp knife, cut a thin slice from bottom of watermelon so it lies flat. , Using a small sharp knife, lightly score a horizontal cutting line around middle of the melon, leaving 4 in. on each side of stem end unscored for the head. Next, score a vertical line over top of melon, connecting both ends of the horizontal line. Using a long knife, cut through melon along the vertical cutting line. (Stop cutting at the horizontal cutting line.) Then, cut through the melon along the horizontal cutting line. Gently pull off cut section. , For turkey's head, cut a 2 in. half-circle at top. Make a scalloped edge, using the rounded edge of a 1-in. circle cutter. With a sharp knife, cut along the scalloped lines; discard scrapes. For eyes, insert a clove into the center of each of two cantaloupe balls. Using toothpicks, attach eyes; add a chili pepper wattle., With a vegetable peeler, cut peel from oranges. (Save oranges for another use). Thread grapes, orange peel and remaining cantaloupe balls onto skewers; add to turkey for feathers.

TURKEY CURRY

Steps:

• Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.
• Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.

FRUITY FEATHER TURKEY

Steps:

• Unroll fruit flavored snack; remove paper. With kitchen scissors, cut fruit flavored snack into 5x2 1/2-inch rectangle, cutting one side into a scallop shape.
• Gather together side of fruit flavored snack opposite scalloped sides. Separate cookie; place gathered side on 1 cookie half to make tail feathers. Top with remaining cookie half. Press lightly together.
• Shape 2 feet and wattle for the turkey from remaining fruit flavored snack. Insert feet into filling between cookies.
• Use frosting to attach wattle, eyeballs and candy corn for beak on top of cookie.

MOM'S CURRIED FRUIT

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Drain the fruit and arrange it in an oven-proof casserole dish. Dot the fruit with butter or margarine. Mix the sugars and the curry powder together, sprinkle over the top of the fruit.
• Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.

FRUITY CARIBBEAN CURRY

Steps:

• Heat the oil in a large frying pan. Add the chicken and brown well on all sides, then transfer to a plate. Add the onions and peppers to the pan, and cook for 5 mins until the veg starts to soften. Return the chicken to the pan and sprinkle in the curry powder, then add the pineapple with its juice, and the coconut milk. Season and simmer, uncovered, for 40 mins until the chicken is tender and the sauce has reduced and thickened a little.
• Add the beans and pepper sauce to the pan. Simmer for another 2-3 mins until the beans are warmed through, then scatter with coriander and serve with cooked rice.

FRUITED CURRY TURKEY SALAD

Steps:

• In a large bowl, combine the first six ingredients. Stir in the turkey, apple, celery, walnuts and cranberries. Divide salad greens among five serving plates; top with turkey mixture.

FRUITY TUTTI TURKEY BRINE

Steps:

• Stir the vegetable broth, candied ginger, dried cherries, dried pears, dried apples, brown sugar, kosher salt, black peppercorns, allspice berries, 3 cinnamon sticks, and 5 sage leaves together in a large stockpot until the brown sugar and salt dissolve completely; bring to a boil, reduce heat to medium-low, and cook for 1 hour, stirring occasionally.
• Remove the brine from heat, add the ice water, and stir to melt ice and chill the brine; refrigerate until cold, at least 2 hours. Place the still-frozen turkey into the brine and refrigerate for 3 days. On the second day of brining, turn the turkey over in the brine.
• On serving day (the third day of brining), preheat oven to 350 degrees F (175 degrees C). Remove the turkey from the brine and place into a roasting pan. Discard the brine.
• Place the onion, red apple, 1 sprig of rosemary, 2 more cinnamon sticks, and 1 sage leaf into a 5-cup microwave-safe measuring cup and fill the cup with enough water to cover. Place into microwave oven and cook on high power until hot, about 5 minutes. Pour the contents of the cup into the cavity of the turkey. Rub the skin of the turkey with the vegetable oil.
• Roast in the preheated oven until the turkey is golden brown and the juices run clear, 4 to 4 1/2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read 165 degrees F (75 degrees C).

FRUITY CHICKEN CURRY

Steps:

• Mix the vinegar, curry powder, cumin, coriander, turmeric, garlic, ginger and sugar together.
• Add the chicken and mix. Leave to marinate for 20 minutes.
• Heat the oil in a large pan and add the onions. Cook until beginning to colour golden.
• Add the cloves and peppercorns and colour for 30 seconds.
• Add the chicken and marinade into the pan with the onions and simmer for 30 minutes or until the chicken is cooked thoroughly.
• Add the apricots, cover and cook for a further 15 minutes.
• Serve with pilau rice and chutneys.

FRUITY TURKEY CURRY

Steps:

• Here's something different to help use up leftover holiday turkey.
• Make this entire dish the night before, or first thing in the morning and then refrigerate all day; it tastes much better when reheated.
• In a large saucepan over medium heat, melt butter and saute onions, celery and apple slices until tender, but do not let brown.
• Sprinkle with the flour and curry powder and cook for 3 minutes, whisking occasionally.
• Add salt, pepper, dry mustard and bay leaf, then slowly pour in the chicken stock (or turkey stock if you were ambitious and made some).
• Turn the heat up and bring to a boil, then turn heat back down and simmer for 15 minutes, stirring occasionally.
• Remove bay leaf and add pineapple chunks and cream and cook for 2 minutes.
• Remove from heat, cover, and refrigerate; pour into a storage container if you don't want to refrigerate your pot too.
• Just before serving, return curry mixture to a large pot and stir in turkey meat.
• Cook over medium heat until completely heated through.
• Serve with rice.
• If you happen to have leftover cranberry sauce, goose it up with some raisins that have been plumped in hot water (or warm brandy) and some freshly grated ginger-- a sort of cheater chutney that uses up the cranberry sauce.