Okay honestly... I stumbled upon this recipe while thumbing through a cookbook. Usually, when I have a cookbook checked out from the library I am hunting for ingredients that I have on hand. But sometimes I just flip through page by page to see if there is something I might want to make once the vegetables come into season or something that might be a good pantry recipe. This usually happens when there is nothing on TV, it's cold outside, and I just want to be quiet. It's usually good times.
So... when I found a recipe in Cooking for Two: 2009 that included leftover turkey and gravy, I knew I had to keep reading. It also said the magic word 'Carrots', because I currently have a small collection I need to use up. Then it said the word that sometimes makes me cringe - curry. Whenever I see curry I always scan to see if we're talking Thai curry or Indian curry. I love Thai curry, could eat that stuff all day long. But I am still warming up to Indian curry. (Thanks to my friend, Joseph - front runner of I Believe in Birmingham, for sending me this fun little link.)
And I am not really sure if it's the taste I don't care for or the lingering smell in my apartment. But I am usually hesitant to try curry dishes. However, I had some leftover turkey and gravy from Thanksgiving. Forced upon me by my family who always cooks too much (don't ask me why we cook a ham and a turkey, we just do!). And I had everything else needed for the recipe, except cilantro. I went sans cilantro this time. I used dried ginger instead of fresh. And even though the recipe specifically said not to use low fat or fat free yogurt, I did. I just put the yogurt in a paper towel lined colander to drain off some extra liquid. I was excited to use some green beans I froze this summer when I was swimming in produce. It's smart to think ahead.
This is an America's Test Kitchen recipe and shame on me for doubting them! It turned out quite yummy - both my room mate and I gobbled it up with no problem. It makes quite a bit of food, but I served it with rice. So now we have a little bit leftover.
How do you use up leftover turkey from holday feasts? Please tell me all about it in the comments section.
Turkey Curry with Carrots and Green Beans
2 tablespoons vegetable oil
1 small onion, halved and sliced thin
1 carrot, peeled and sliced 1/4 inch thick
2 tablespoons raisins
4 teaspoons curry powder
2 teaspoons grated or minced fresh ginger
1 cup low-sodium chicken broth
1/2 cup gravy
3 ounces green beans, cut into 2-inch lengths (about 1/2 cup)
10 ounces cooked turkey, shredded (about 2 cups)
1/3 cup plain whole-milk yogurt
2 tablespoons chopped fresh cilantro
1. Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion, carrot, raisins, curry powder, and 1/2 teaspoon salt and cook until the vegetables are softened, 5 to 7 minutes. Stir in the ginger and cook until fragrant, about 30 seconds.
2. Add the broth, gravy, and green beans. Bring to a simmer, cover, and cook until the green beans are tender and the mixtures has thickened slightly, 8 to 10 minutes. Stir in the turkey and cook until heated through, about 2 minutes. Off the heat, stir in the yogurt and cilantro. Season with salt to taste and serve.
Calories - 411
Fat - 20q
Fiber - 5g