Curried Turkey Recipes

Steps:

• Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.
• Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.

Steps:

• In a small saucepan, heat the milk and bouillon, stirring until bouillon is dissolved. Set aside. , In a large saucepan, saute apples and onion in oil until tender. Stir in the flour, curry powder, salt and pepper until blended. Gradually add milk mixture and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and heat through. Serve over rice.

Steps:

• Lightly coat a skillet with cooking spray; saute celery and carrots until tender. In a bowl, mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk; mix until smooth. , Pour over vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, onion, garlic powder and curry powder; heat through, stirring occasionally. Serve with rice if desired.

Steps:

• Brown turkey legs in butter; remove from skillet.
• Add onion and garlic to skillet.
• Cook till onion is tender but not brown.
• Return meat to skillet.
• Add curry powder, 1-1/2 teaspoons salt, gingerroot, tomatoes, and 1/4 cup water.
• Cover; simmer 45 to 60 minutes, stirring occasionally, till turkey is tender.
• Stir in flour.
• Cook and stir till thickened.
• Serve with cooked rice tossed with raw grated carrot.
• Pass curry condiments.
• This recipe cannot be distinguished from curried leg of lamb and is easily adapted to the Crockpot.

Steps:

• Toppings:
• Combine first 8 ingredients and form into 5 patties.
• Brush or drizzle patties with extra-virgin olive oil. Grill patties 6 minutes on each side on indoor electric grill or pan fry for same amount of time in a large nonstick skillet over medium high heat.
• Pile patties on split crusty rolls with lettuce, tomato, and chutney spread liberally on roll tops as a condiment. Serve curry turkey burgers with Thai Slaw and root vegetable chips.
• Garnish:
• Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.

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.

Steps:

• Preheat the oven to 250 degrees F. Whisk the yogurt, mayonnaise, chutney, 2 tablespoons water, 1 teaspoon curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the apple, celery, raisins and cashews and toss; set aside.
• Season the turkey cutlets with salt, pepper and the remaining 1 teaspoon curry powder. Heat the olive oil in a large skillet over high heat. Working in batches, cook the cutlets until golden brown and cooked through, about 3 1/2 minutes per side. Transfer to a baking sheet and keep warm in the oven until ready to serve.
• Add the lettuce to the bowl with the apple mixture; toss to coat. Serve the turkey cutlets with the salad.

Steps:

• First, make the pastry. Combine the flour, spices, sugar and 1 tsp salt. Rub in the butter and shortening with your fingers until the mixture resembles breadcrumbs. Whisk 1 egg and the vinegar together, then tip into the flour mixture. Bring together into a dough using your hands, adding 3-6 tbsp water if needed until just pliable. Knead for 3-5 mins, then cover and chill for 30 mins. Remove from the fridge 30 mins before you're ready to use.
• Meanwhile, heat the oil in a pan and fry the onion over a medium heat for 10 mins until softened. Add the tomato, thyme, garlic, chilli, if using, and ginger. Fry for a further 3 mins. Mix all the spices with a few tablespoons of water, then add to the pan. Fry for another 5 mins until the water evaporates and the spices are fragrant.
• Add the turkey and fry for 5 mins. Pour in the stock, then reduce the heat and simmer for 10-15 mins until most of the liquid has reduced. Remove from the heat and leave to cool completely. Chill until ready to use. Will keep chilled for up to 24 hrs.
• Heat the oven to 180C/160C fan/gas 6. Roll the chilled pastry out on a floured surface or sheet of baking parchment (this helps prevent the turmeric from staining the surface) to a 4mm thickness. If it starts to crack, press small pieces of the pastry into the gaps to fill. Using a 15cm-diameter bowl as a template, cut out as many circles of pastry as you can, then re-roll the offcuts and repeat until all the pastry has been used. You should end up with about 10 circles. Transfer to a baking tray lined with baking parchment.
• Working with one pastry circle at a time, spoon 2 tbsp of the turkey curry filling onto one side of the circle, leaving a 2cm border. Beat the remaining egg with the milk and brush onto the border. Fold one half of the pastry over the other to form a semicircle and enclose the filling. Press the edges together, seal with a fork and prick the top all over.
• Bake for 20-25 mins, or until the pastry is firm. Leave to cool slightly and serve. After cooling completely, will keep in the freezer for up to three months.

Steps:

• In a small bowl, soak the raisins in the beer and set aside.
• Heat the oil in a saute pan over medium high heat. Add the turkey legs and saute until they start to brown and are beginning to cook through. Remove from the pan and set aside in a bowl.
• Add the butter to the pan, and when bubbly, add the onion and saute until translucent. Be sure to scrape up any of the brown bits on the bottom of th pan and stir them inches.
• Add the diced apples and saute until softened, 3 to 4 minutes.
• Sprinkle the curry powder over top and reduce the heat to medium low.
• cover the pan and continue to cook for 8 minutes.
• Stir in the ginger and cook for 2 minutes longer.
• Drain the raisins, reserving the beer and the raisins.
• Sprinkle the flour over the apple mixture and cook over low heat 1 minute.
• Slowly add the reserved beer to the pan, stirring to smooth any lumps. Cook for 5 minutes until hot and smooth.
• Add the raisins and transfer the mixture to a food processor and whirl until smooth.
• Place the chicken stock, apple cider, cinnamon stick and soy sauce in a large stock pot over medium high heat. Add the reserved turkey legs. Bring to a boil; then, turn down the heat and simmer partially covered, until the meat is cooked through, approximately 20 minutes. Retrieve the legs and, when cool enough to handle, remove the meat from the bones and dice into small pieces and set aside.
• Add the diced sweet potato to the stock pot and cook until the potatoes are tender, approximately 30 minutes.
• Remove the cinnamon stick from the stock and stir in the apple puree. Season with salt and pepper. Add a little more apple cider to sweeten if you like.
• Add the diced turkey and simmer over low heat to make the flavours blend.
• Serve hot.

Steps:

• Heat a large saucepan and fry the curry paste for 1 min, until fragrant. Tip in the stock and bring to the boil, then throw in the turkey and cook for 5 mins. Add the rice noodles and cook for 3 mins more.
• Add the pepper and beansprouts and cook for 2 mins more. Add the coconut milk, bring to a simmer, season with the lime juice and sugar, then spoon into bowls, sprinkle with the coriander leaves and serve.

Steps:

• ***SideBoys*** grated hard boiled Eggs, some seperate the whites and yolks, some do not.
• crumbled crisp Bacon, Chutneys, hot and tart or mild and sweet, as with most things home made is best.
• Scallions, finely chopped, mostly whites plus a little green.
• chopped nuts, Peanuts, Cashews, Almonds, what have you. Mix amd match.
• very small Pineapple pieces, toasted Coconut, sliced Banana, sauted in olive oil with a bit of Garlic, Pickled Jalapenos, finely minced, remove the seeds to reduce the heat if you chose.(I suffer from JDS-- Jalapeno Deprivation Syndrome) I must constantly nibble on them or I suffer badly.
• ***NOTE***After handling chilies wash your hands with cold water and Baking Soda to nutralize the acids in the juices. You can flush your eyes with this mixture if you inadvertently get juice in them. Flush with cold water when through.
• Put everything except the Turkey and the Side Boys in the crock pot, Mix well.
• Submerge the thighs in the pot.
• Cover and cook on low heat for 4 hours.
• Carefully lift out the thighs, cool to handling temperature, debone, and cut into bite size pieces, return to the pot for 30 minutes to rewarm.
• Serve over white Basmati Rice.
• Top with your favorite Side Boys.

Steps:

• Mix the turkey or chicken with the mayo, crème fraiche, curry powder and apple. Add a squeeze of lemon juice.
• Divide the mixture between the four tortillas (you may find it easier to warm them first), top with the optional extras if you wish, then wrap up.

Steps:

• Shake mustard seeds in medium skillet over low heat until seeds begin to pop, about 2 minutes. Transfer seeds to bowl. Mix in applesauce, 1 tablespoon yogurt, 2 tablespoons chutney, 2 teaspoons curry powder, salt and cayenne. Mix in turkey, 4 tablespoons onion tops and 4 tablespoons mint. Shape into four 3/4-inch-thick patties.
• Mix apple, 3/4 cup yogurt, 3 tablespoons chutney, 3/4 teaspoon curry powder, 3 tablespoons onion tops and 3 tablespoons mint in small bowl.
• Prepare barbecue (medium heat). Spray burgers with nonstick spray; grill until cooked through, about 5 minutes per side. Cut 1 end off each pita; fill with 1 burger, some lettuce and 1/4 of yogurt mixture.

Steps:

• Combine mayonnaise and chutney in a small bowl, adding curry powder to your taste. Stir in a little cream to moisten. In a larger bowl, combine celery, chopped dried cranberries, green onion, pecans, if using, and turkey.
• Chill for one hout to let flavors meld.

Steps:

• Cut top off baguette; set aside. Remove bread from inside of bottom of baguette, leaving 1/4-inch-thick shell. Reserve removed bread for another use.
• Mix mayo and curry powder. Stir in celery, onions and raisins. Spoon into baguette shell. Cover with turkey, greens and top of baguette.
• Cut in half to serve.

Steps:

• If turkey is frozen, let it thaw overnight in the refrigerator.
• For filling, in a 10-inch skillet cook turkey and onion till turkey is brown.
• Drain off any fat.
• Stir in the green pepper, carrot, raisins, curry powder, salt cumin and pepper, cover and simmer 10 minutes.
• If necessary, remove cover and cook over high heat 3 to 4 minutes or till liquid is evaporated.
• Spoon filling into a bowl and let cool.
• Let frozen pie crusts stand at room temperature while the filling cools.
• To assemble turnovers, unfold/unroll/roll-out pie crusts; sprinkle with flour.
• Place crusts, floured side down, on a baking sheet.
• Spread half of the filling over half of each crust, leaving a 1-inch edge along the outside.
• Moisten edge with water.
• Gently lift and fold other half of pie crust over filling.
• Seal and flute edges.
• Wrap each turnover separately in foil; seal, label, and freeze.
• SERVE IMMEDIATELY: Brush turnovers with beaten egg.
• Cut slits in dough to let steam escape.
• Bake in a 375°F oven about 25 minutes or till golden brown and heated through.
• Serve as above with yogurt, sour cream and/or chutney.
• If frozen plan to cook for 40 to 45.

Steps:

• Place the oil and chopped onion in a skillet over medium low heat; cook, stirring for 10 minutes.
• Reduce the heat to low, add the curry and cook, stirring, for 1 minute.
• Remove to a bowl and cool.
• Combine with all the remaining ingredients except the buns and carrot salad.
• Form the mixture into 4 patties, about 3 inches in diameter and 1 inch thick.
• Prepare coals for grilling or preheat gas grill.
• Brush the grill with vegetable oil.
• Grill the burgers over medium heat for about 5 minutes per side, or till cooked through.
• Serve on toasted buns topped with 2 tablespoons of carrot salad (see my recipe) or garnish of your choice.

Steps:

• Preheat oven to 350 degrees.
• In an 8x8 casserole dish, layer broccoli mix and turkey. Mix remaining ingredients in a small bowl and pour over the turkey and broccoli mix.
• Bake for 20-25 minutes.