TURKEY WITH CURRIED CREAM SAUCE
Give plain old turkey a brand-new spin with classic Indian spices. My version's pretty mild, but if you're in the mood for fire, add extra curry and a shake or two of cayenne pepper. This dish disappears fast, no matter who's at the table. -Lori Lockrey, Scarborough, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, melt butter over medium heat. Stir in flour and curry powder until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; set aside., In a large skillet, heat oil over medium-high heat. Add squash, zucchini and onion; cook and stir until tender. Add turkey, lemon zest and reserved sauce; heat through. Serve with rice; sprinkle with cashews.
Nutrition Facts : Calories 331 calories, Fat 17g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 504mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein.
TURKEY SLICES WITH CURRY CREAM SAUCE
This is one I found online... it is a great way to use those turkey tenderloins you can buy now in the stores. I tweaked it a little because it had barely any curry powder or much of any spice at all in it originally so if you want it with less curry flavor, feel free to pare it down some. If you like a lot of sauce as we do here, the sauce part doubles easily.
Provided by JanetB-KY
Categories Curries
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place tenderloins in a 13 X 9 inch pan; bake at 400 degrees for 25 to 30 minutes or until cooked through.
- Cut turkey into 1/2 inch slices and keep warm.
- Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth; cook one minute, stirring constantly.
- Gradually add broth and milk (or cream), cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
- Stir in spices and lemon rind; Cook one minute longer, stirring constantly.
- Place turkey slices on top of hot rice;pour sauce over turkey and serve with your favorite choices of curry condiments.
TURKEY IN CREAM SAUCE
I've been relying on this recipe for tender turkey since I first moved out on my own years ago. I serve it whenever I invite new guests to the house, and I'm constantly writing out the recipe. -Kathy-Jo Winterbottom, Pottstown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, combine the wine, onion, garlic and bay leaves. Combine rosemary and pepper; rub over turkey. Place in slow cooker. Cover and cook on low for 7-9 hours or until turkey is tender., Remove turkey to a serving platter; keep warm. Strain and skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine the cornstarch, cream and salt until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
Nutrition Facts : Calories 205 calories, Fat 3g fat (1g saturated fat), Cholesterol 58mg cholesterol, Sodium 231mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
PAUPIETTES OF TURKEY WITH CURRY SAUCE
Provided by Bryan Miller
Categories dinner, main course
Time 1h
Yield Serves 4
Number Of Ingredients 14
Steps:
- Slice the turkey breast, lengthwise, into 4 roughly equal scaloppines. Place them between sheets of plastic wrap and pound them until they are as thin as possible without breaking.
- In a saute pan heat 2 tablespoons of oil and 2 tablespoons of butter over medium-high flame and cook the apples and onion for 5 minutes. Add the coriander and parsley and cook 3 more minutes.
- Place 2 tablespoons of the stuffing on each turkey scaloppine. Fold up the filets as if you were wrapping a package, overlapping the edges. Tie them with kitchen thread.
- In a wide, deep saucepan or casserole, heat remaining butter and oil over high heat. Sear the meat on all sides. Remove meat, lower flame to medium and add carrots, celery and onion. Saute vegetables until light brown but not burned. Pour in chicken stock and wine and deglaze the pan, scraping up particles with a wooden spoon.
- Add the meat, bring to boil, reduce to simmer and cook, covered, for 25 minutes.
- Remove meat from pan, cut off thread. Reduce cooking liquid by half. Strain and return to heat. Add cream and curry and reduce by two-thirds while stirring constantly. Adjust seasoning if desired. Pour over meat.
Nutrition Facts : @context http, Calories 843, UnsaturatedFat 32 grams, Carbohydrate 21 grams, Fat 61 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 26 grams, Sodium 321 milligrams, Sugar 12 grams, TransFat 1 gram
TURKEY SLICE (LEFTOVER)
Make and share this Turkey Slice (Leftover) recipe from Food.com.
Provided by English_Rose
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F
- Cook the leek in the oil and butter until softened.
- Add the thyme, turkey and leftovers and season.
- Cook for 2-3 minutes. Take off the heat.
- Roll out the pastry.
- Place on a baking sheet and pile the turkey mixture over one half leaving a 1in rim on the three cut edges.
- Scatter over the cheese and spoon the cranberry sauce on top.
- Brush the three cut edges with egg and fold the pastry over.
- Press to seal. Prick all over with a fork.
- Brush the top with beaten egg.
- Bake for 15-20 minutes.
QUICK TURKEY CURRY
Categories Fruit Juice Ginger Onion Rice turkey Sauté Quick & Easy Apple Curry Cilantro Jam or Jelly Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Melt butter in heavy large skillet over medium heat. Add onion, ginger and garlic; sauté until onion is soft, about 10 minutes. Add apple, then flour, curry powder and cumin; sauté 3 minutes. Gradually whisk in broth. Add cider, cream, chutney, cilantro and tomato paste. Reduce heat to medium-low; simmer until mixture thickens, about 20 minutes. Add turkey; stir until heated, about 2 minutes. Spoon curry over rice.
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