|The platter of turkey before the eatin’ began. There will be plenty of leftovers for curry. And soup, and…|
Post-Thanksgiving calls for leftover turkey recipes. Here’s one that turns any leftover turkey into something a little more exotic. I love the addition of fruit to the curry. It adds just the right amount of sweetness.
Leftover Turkey Curry
2 Tablespoons vegetable oil or butter
1 medium onion, chopped
1 Granny Smith apple, cored and chopped
2 cloves garlic, minced
2 Tablespoons curry powder
2 Tablespoons flour
1 ½ cups Turkey Stock or Chicken Stock
3 cups turkey, chopped into bite-sized pieces (about 1 pound)
½ teaspoon salt
½ cup plain low fat yogurt
¾ cup frozen mango, thawed and chopped
½ cup toasted sliced almonds (see Note)
In a large skillet, melt the butter over medium heat. Add the onion, apple, and garlic and cook until the onion is softened and just golden.
Sprinkle onions with curry powder and stir for 15 seconds.
Sprinkle onions with flour and cook for another minute.
Stir in broth, bring to a simmer and then cook on medium-low for 5 minutes.
Stir in turkey and salt. Cook for 5 minutes to reheat turkey.
Add yogurt and mango. Stir to combine and remove from heat. If you cook the yogurt too long, it will separate and you’ll see little flecks of white. Your sauce won’t be as smooth either but it’s still perfectly fine to eat.
Sprinkle with toasted almonds and serve over rice.
Note: to toast nuts put them on a cookie sheet and place in a preheated 300°F oven for 5 minutes. Don’t forget them – they burn quickly!