← Back to Search Results
sauteeing Indian
 Curried Leftover Turkey

Photo by:
Comments: 1
 

Recipe

Ingredients

  • 1 large onion, chopped
  • 2 tablespoons butter
  • 1 apple, cored but not peeled, finely chopped
  • 1 green pepper, seeded and finely chopped
  • 2 tablespoons curry powder
  • 2 cups turkey or chicken broth
  • Cooked turkey wings, disjointed
  • Meat from cooked turkey legs and thighs, cut into pieces
  • Leftover turkey gravy
  • Salt and freshly ground black pepper
  • ½ cup seedless white grapes

Directions

Sauté the onion in the butter till soft. Add the apple and green pepper and cook till tender. Mix in the curry powder and cook for a few minutes to remove the raw taste. Pour in the broth and simmer for 10 minutes.

Add the turkey pieces and cook until they are heated through. Mix in any leftover turkey gravy. Season to taste and mix in the grapes. Serve with steamed rice, chutney, chopped salted peanuts, thinly sliced cucumbers dressed with oil and vinegar, and baked bananas. Beer is good with this.


© 1989, 2001 James Beard

Note from Cookstr's Editors

Nutritional information is based on 4 servings, but does not include, cooked turkey wings, meat from cooked turkey legs and thighs, or leftover turkey gravy. Nutritional information includes 1/2 teaspoon of added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

162kcal (8%)
37mg (4%)
31mg (52%)
59mcg RAE (2%)
368mg
23mg
4g
12g
3g
21g
19mg (6%)
468mg (19%)
4g (21%)
8g (12%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • mgpaquin

    12.06.09 Flag comment

    This recipe is virtually identical to one my mother used to use with leftover lamb roast when I was a child 60 years ago. It's quick, easy and delicious. However, with all due respect to Mr. Beard, use raisins instead of grapes. The sauce needs the depth and sweetness that raisins bring.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

a-new-way-to-cook A New Way to Cook
by Sally Schneider
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
amor-y-tacos Amor Y Tacos
by Deborah Schneider
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
living-raw-food Living Raw Food
by Sarma Melngailis
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
martin-yans-china Martin Yan's China
by Martin Yan
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?