Turkey With Curried Cream Sauce Recipes

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TURKEY SLICES WITH CURRY CREAM SAUCE



Turkey Slices With Curry Cream Sauce image

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

2 lbs turkey tenderloins
2 tablespoons butter or 2 tablespoons margarine
3 tablespoons all-purpose flour
1 cup chicken broth
1/4 cup milk or 1/4 cup half-and-half cream
2 teaspoons curry powder
1/2 teaspoon cumin
1/8 teaspoon cinnamon
1/8 teaspoon turmeric
1/2 teaspoon grated lemon, zest of
3 cups hot cooked rice

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 WITH CURRIED CREAM SAUCE



Turkey with Curried Cream Sauce image

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

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon curry powder
1 cup chicken broth
1/4 cup 2% milk
2 teaspoons canola oil
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 small onion, thinly sliced
2 cups cubed cooked turkey breast
1/2 teaspoon grated lemon zest
Hot cooked rice
3 tablespoons chopped cashews

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 CURRY



Turkey Curry image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 19

2 tablespoons coconut oil
1 yellow onion, diced
One 2-inch piece ginger, peeled and chopped
4 cloves garlic, chopped
1/4 cup chopped fresh cilantro stems (from 1 bunch), plus chopped fresh cilantro, for garnish
Kosher salt
1 tablespoon tomato paste
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
One 28-ounce can whole tomatoes
1 1/2 cups low-sodium turkey or chicken stock
1/2 pound russet potatoes, peeled and diced into 1/3-inch cubes
3 cups cubed turkey breast
1 cup frozen peas
1/4 cup heavy cream
2 tablespoons lime juice (from 2 limes)
Rice, for serving, optional

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 WITH CURRIED PEANUT SAUCE



Turkey With Curried Peanut Sauce image

This is one of my favorite recipes from Better Homes and Garden's New Dieter's Cookbook. The best part of this dish is that it is only 184 delicious calories a serving. You can also pair the zesty peanut sauce with broiled or grilled pork chops. Top each serving with a few crushed roasted peanuts, if desired and serve on a bed of rice with some steamed broccoli spears.

Provided by NcMysteryShopper

Categories     Turkey Breasts

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb turkey breast tenderloin steaks
2 tablespoons reduced-fat peanut butter
2 tablespoons low-calorie apricot jam
1 teaspoon curry powder
1/2 cup skim milk
fresh chives (optional)

Steps:

  • Rinse turkey; pat dry with paper towels. Spray an unheated large skillet with nonstick coating. Preheat over medium heat. Add turkey; cook for 6 to 8 minutes or until tender and no longer pink, turning once. Transfer turkey to a serving plate; cover and keep warm.
  • In a small mixing bowl stir together the peanut butter, apricot spread, and curry powder. Stir in milk. Pour mixture into skillet; heat to boiling. Pour over turkey steaks. If desired, garnish with snipped chives.

Nutrition Facts : Calories 237.9, Fat 11.1, SaturatedFat 2.9, Cholesterol 74.4, Sodium 132.6, Carbohydrate 5.1, Fiber 0.6, Sugar 0.7, Protein 28.4

TURKEY IN CREAM SAUCE



Turkey in Cream Sauce image

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

1-1/4 cups white wine or chicken broth
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
2 teaspoons dried rosemary, crushed
1/2 teaspoon pepper
3 turkey breast tenderloins (3/4 pound each)
3 tablespoons cornstarch
1/2 cup half-and-half cream or whole milk
1/2 teaspoon salt

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

TURKEY PATTIES WITH CURRY SAUCE



Turkey Patties With Curry Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon butter
1/2 cup finely chopped onion
1 1/2 cups fine fresh bread crumbs
1/2 cup fresh or canned chicken broth
1/8 teaspoon freshly ground nutmeg
2 tablespoons finely chopped parsley
1 egg, lightly beaten
Salt to taste if desired
Freshly ground pepper to taste
1 1-pound package ground turkey
2 to 4 tablespoons corn, peanut or vegetable oil
1/2 cup blanched, slivered almonds
Curry sauce (see recipe)

Steps:

  • Heat the butter in a saucepan and add the onion. Cook, stirring occasionally, until wilted.
  • Put 1 cup of the bread crumbs in a mixing bowl and add the broth. Stir. Add the cooked onion, nutmeg, parsley, egg, salt and pepper. Add turkey and blend well. Divide the mixture into 8 equal portions.
  • Sprinkle remaining 1/2 cup of bread crumbs on a flat surface and roll each portion in bread crumbs.
  • Flatten each portion into a round pattie about 3/4 inch thick.
  • Heat about 2 tablespoons oil in 1 or 2 skillets large enough to hold the patties without crowding. Add the patties and cook about 4 minutes on each side or until nicely browned.
  • Turn often as the patties cook.
  • Meanwhile put the almonds in a skillet and cook, shaking the skillet and stirring, until the almonds are nicely browned. Remove from the heat and let cool.
  • Spoon the curry sauce over the patties and sprinkle with almonds.

Nutrition Facts : @context http, Calories 578, UnsaturatedFat 25 grams, Carbohydrate 36 grams, Fat 34 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 582 milligrams, Sugar 4 grams, TransFat 0 grams

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