Turkey Curry With Raisin Rice Recipes

Steps:

• In a large saucepan, mix the first 7 ingredients. Add carrots and onion; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 3-5 minutes. Add cauliflower; cook, covered, until vegetables are tender, 4-6 minutes longer., Stir in turkey and chutney; heat through. In a small bowl, mix flour and coconut milk until smooth; stir into turkey mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Serve with rice and, if desired, additional chutney.

Steps:

• Turkey Curry: Saute the ground turkey until evenly browned. Drain fat and set aside.
• In a greased or non-stick skillet, saute the apple and onion over medium heat, stirring frequently, until the onion is translucent. Set aside.
• Reduce heat to low and heat the olive oil. Stir in the flour and curry powder until the flour begins to bubble.
• Combine the bouillon granules, milk and dry milk; whisk until combined. (The bouillon granules will dissolve when they are heated in the sauce.)
• Gradually add the milk mixture to the curry mixture, continuing to stir over medium-low heat until the mixture thickens.
• When the mixture is thick, add the turkey and the apple-onion mixture. Stir well and heat through. Serve over Raisin Rice.
• Raisin Rice: In a large nonstick skillet, toast 1 cup raw rice over medium heat, stirring frequently, until most of the rice is brown. (Mottled appearance is desirable.)
• Stir in raisins and chicken stock.
• Bring to a boil, reduce heat to low, cover the pan, and cook for 25 minutes or until the liquid is absorbed.

Steps:

• Combine turkey carcass, halved onion, roughly chopped carrot, roughly chopped celery, halved garlic head, 1 teaspoon rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover. Bring mixture to a boil, cover pot, reduce heat, and simmer until flavors have blended, about 1 hour.
• Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Remove vegetables and bay leaves from stock using a slotted spoon and discard.
• Stir diced onions, diced carrots, diced celery, minced garlic, poultry seasoning, 1 teaspoon rosemary, and onion powder into stock; bring to a boil. Reduce heat, cover pot, and simmer until vegetables are very tender, 20 to 30 minutes. Add cooked rice and turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed, about 5 minutes.