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.
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
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.
- 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
- Melt the butter in a large skillet or Dutch oven over medium heat.
- Add the apple and onion and saute for about 10 minutes until the onion is tender, but not browned.
- Add the garlic and cook another minute.
- Add the curry powder, salt and red pepper and stir well.
- Add the coconut milk and 1½ cups of the broth. Reduce the heat and simmer for about ive minutes, stirring occasionally.
- Add the turkey to the pan and stir.
- 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.
- Stir in the lemon juice if desired.
- Serve over the hot cooked rice and top with your choice of condiments.
- 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
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