Tag Archives: cranberry sauce

Turkey Curry Recipe

curry with turkey titles resized

As I write this it is the Sunday evening of Thanksgiving weekend. The dishwasher is running, the kitchen is cleaned up, I’ve already made bone broth from the turkey carcass and put five quarts of it in the deep freeze. I’m thankful for my parents who volunteered to make the drive from Alabama to Orlando on a holiday weekend – if you’ve ever tried to drive Florida’s turnpike this time of year you know what a big deal that is! But it was nice to have all the grandparents around the table this year (my husband’s dad, who lives in the area, was also with us) so my kids were very blessed.

Now that the big meal is over we still have an entire gallon ziploc bag of turkey leftover even after two meals of leftovers plus a couple of turkey salad sandwiches for the travelers. My daughter pleaded “no more soup!” (we’ve eaten a lot of soup lately trying to keep everyone from catching the latest virus making the rounds). So I pulled out my recipe for turkey curry – it uses up a pound of the leftovers plus it’s a way to sneak more bone broth into everyone without actually eating more soup. Plus, the flavors of curry are a nice detour away from the typical holiday flavors. By the way, this goes great with leftover cranberry sauce, too!  If you’re reading this and it’s not after a major turkey-filled holiday you could substitute leftover cooked chicken for the turkey.

Turkey Curry

Ingredients

3-4 Tablespoons butter, ghee or coconut oil

1 large apple (peeled or unpeeled, it’s your call), diced

1 large onion, diced

2 garlic cloves, pressed

1 Tablespoon curry powder *

3/4 teaspoon sea salt

1/4 teaspoon ground red pepper (or less if you don’t like spicy)

1/2 cup full fat coconut milk

1 Tablespoon arrowroot powder OR tapioca starch OR non-GMO cornstarch

2 cups homemade turkey stock (or use chicken stock), divided use

4-6 cups chopped leftover turkey (or chicken)

1 teaspoon fresh lemon juice (optional)

3 cups hot cooked basmati rice

Toppings and garnishes:

choose your favorites to sprinkle over the top of the curry-

raisins, diced tomatoes, diced bell pepper, chopped cucumber, parsley, cilantro, pineapple, shredded coconut, chopped nuts, papaya, mango, chutney or even leftover cranberry sauce

curry condiments labled resized

Preparation

Melt the butter or oil in a large skillet or Dutch oven over medium heat. Add the apple and onion to the pan and saute about 10 minutes until the onions are translucent, don’t brown them. Add the garlic and saute another minute. Then add the curry powder, salt and red pepper and stir well. Stir in the coconut milk and 1 1/2 cups of the broth, reduce the heat and simmer another five minutes. Add the chopped turkey. Combine the arrowroot (or other thickener) with the remaining 1/2 cup of stock. Pour the mixture into the pan along with the lemon juice if desired, and stir constantly until the curry begins to thicken slightly. Taste for seasonings and adjust as needed. Serve over the hot cooked rice and top with your favorite condiments.

*curry powders vary wildly in their flavor and spiciness. Most curry powders contain turmeric, coriander, fenugreek and cumin; but they can also contain many other spices including ginger, cayenne pepper, fennel and even saffron. It’s fun to experiment with different curry powders, but read the ingredient list and don’t buy any that include MSG. Good curry powders are salt-free so you can adjust the salt in the recipe to your own taste.

Turkey Curry
 
Author:
Recipe type: curry
 
A nice change of pace to use up Thanksgiving leftovers.
Ingredients
  • 3-4 Tablespoons butter, ghee or coconut oil (or a mixture)
  • 1 large apple, diced
  • 1 large onion, diced
  • 2 garlic cloves, pressed
  • 1 Tablespoon curry powder
  • ¾ teaspoon sea salt
  • ¼ teaspoon ground red pepper (or less if you don't like spicy)
  • ½ cup full fat coconut milk
  • 1 Tablespoon arrowroot powder OR tapioca starch OR non-GMO cornstarch
  • 2 cups homemade turkey broth (or chicken broth), divided
  • 4-6 cups chopped cooked turkey (or chicken)
  • 1 teaspoon fresh lemon juice, optional
  • 3 cups hot cooked basmati rice
  • A selection of condiments for topping the curry, choose from:
  • raisins, diced tomato, diced bell pepper, shredded coconut, chopped nuts, mango, papaya, pineapple, chutney or even cranberry sauce
Instructions
  1. Melt the butter in a large skillet or Dutch oven over medium heat.
  2. Add the apple and onion and saute for about 10 minutes until the onion is tender, but not browned.
  3. Add the garlic and cook another minute.
  4. Add the curry powder, salt and red pepper and stir well.
  5. Add the coconut milk and 1½ cups of the broth. Reduce the heat and simmer for about ive minutes, stirring occasionally.
  6. Add the turkey to the pan and stir.
  7. Combine the remaining ½ cup of broth with the arrowroot powder and then pour this mixture into the pan, stirring constantly, until the mixture thickens slightly.
  8. Stir in the lemon juice if desired.
  9. Serve over the hot cooked rice and top with your choice of condiments.
  10. Leftovers are even tastier the next day.

What is your favorite way to use up holiday leftovers? Tell us about it in the comments section or come over to Facebook and start a conversation there.

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Fresh Cranberry Sauce

cranberriesGrowing up I was never a big fan of cranberry sauce – that jellied stuff from a can just didn’t do anything for me.  Then, probably 20 years ago now, I saw a tv chef promoting a way of cooking that used only fresh ingredients instead of processed foods. That was years and years before I ever heard about Weston A. Price or the traditional foods movement. Watching this woman demonstrate several holiday dishes using mostly real, fresh ingredients I knew they just had to taste great. I grabbed pencil and paper and wrote down the recipe, bought the ingredients and gave it a try. For the first time in my life I was able to really enjoy cranberry sauce!
About seven years ago, when I learned about unrefined sweeteners, I changed up the cranberry sauce to make it totally fresh and unrefined by ditching the white sugar.  I make mine this way now exclusively. Here I offer a choice of either sucanat or honey as a sweetener. If you choose the honey be sure to use a mild, light colored honey rather than an assertive one. Orange blossom or clover would be a good choice. Sucanat is stronger flavored with a hint of molasses. Another option might be coconut sugar. Just don’t use agave as that one is highly refined. This recipe can be made up to two days ahead and stored in a glass or other non-reactive container in the refrigerator.
cranberry sauceFresh Cranberry Sauce

1 package fresh cranberries, organic if you can find them (12 oz.)
1 large orange, organic if possible
1/2 tsp ground ginger
1/8 tsp ground cinnamon
3/4 cup honey OR sucanat (plus a little more to taste)

Wash the cranberries and pick out any shriveled or rotten ones. Place the berries in a medium saucepan.
Wash the orange, scrubbing the peel well. Use a microplane grater or a citrus zester or a vegetable peeler and zest about a tablespoon of orange zest. (The zest is the colored portion of the citrus peel.) Add the zest to the cranberries. Cut the orange in half and squeeze the juice into a bowl or measuring cup. You need about a 1/2 cup of liquid so if your orange isn’t very juicey you can add a little water to make up the difference. Room temperature fruit gives more juice than straight-from-the-refrigerator fruit.
Place the orange juice and the ginger and cinnamon into the saucepan. Stir in the honey or sucanat and place the saucepan over medium heat. Bring the mixture to a boil, stirring occasionally. When it comes to a boil turn the heat down a bit to a simmer and allow the berries to simmer for about 10 minutes. Stir occasionally. At about halfway through the cooking time taste the sauce. If it is not sweet enough for your taste you can add a little more sweetener – probably up to 1/4 cup more if desired.
Continue to simmer and stir while the berries pop and the mixture cooks. Remove from heat after ten minutes total cooking time and allow the sauce to cool somewhat. Mixture will thicken as it cools. At this point you can pour it into a serving bowl or into another container to chill.