Post T-Day Tastes
After Thanksgiving, sometimes I want something that tastes downright un-American—that’s to say, as far away from Thanksgiving dinner flavors as I can get.
That’s why ethnic dishes sound so good. Mexican, Chinese, Italian—all sound like an appetizing breath of fresh air after a big American fest.
Try this easy curry dish with leftover turkey.
See more leftover ideas in my column Nov. 23 in the Winston-Salem Journal.
Curried Turkey with Jasmine Rice
Makes 6 servings.
2 tablespoons vegetable oil
1 onion, chopped
2 carrots, cut into 1/2-inch chunks
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
1 seeded and minced jalapeno, optional
2 tablespoons all-purpose flour
2 tablespoons curry powder
½ teaspoon salt, or more to taste
1/2 teaspoon smoked paprika, optional
Pinch cayenne pepper
2 cups turkey or chicken broth
3 cups chopped cooked turkey
1 apple, cored and chopped, or 1/2 cup chopped pineapple. optional
½ cup raisins, optional
1 tablespoon fresh lemon juice
Cooked rice
1. Heat oil over medium-high heat in souppot. Add onion, carrots and bell peppers. Cook, stirring, 5 minutes, until slightly softened. Add garlic and jalapeno, if using; stir and cook 1 minute. Stir in flour, curry powder, salt, paprika and cayenne; cook, stirring for 2 minutes.
2. Add broth and bring to a simmer, stirring often. Simmer until sauce thickens, about 5 minutes.
3. Stir in turkey, and, if using, apple and raisins; heat thoroughly. Just before serving, squeeze in lemon juice. Stir and taste; adjust curry pepper and salt as needed. Serve over rice.
