Turkey Curry: Saute the ground turkey until evenly browned. Drain fat
edium-high heat. Season the turkey with salt and pepper, add
Grease 9 x 13 baking pan with oleo. Layer broccoli cuts on bottom. Mix together chicken soup, curry powder, lemon juice and mayonnaise. Add to this mixture the cut up chicken or turkey. (Great recipe for leftover turkey.) Pour chicken (turkey) mixture over broccoli and spread out evenly. Mix together shredded Cheddar cheese and bread crumbs. Evenly distribute this mixture over top. Put dabs of oleo on top. Bake at 350\u00b0 for 25 minutes.
In 10-inch skillet, cook bacon over medium-low heat until browned.
Drain on paper towels.
Meanwhile, in small bowl, stir together mayonnaise and curry powder.
Place lavash flat on clean surface; spread evenly with curry mayonnaise.
Top lavash with watercress, cucumber, turkey, cheese, avocado, and bacon, overlapping to fit if necessary.
Tightly roll each lavash with filling.
With serrated knife, cut each lavash sandwich diagonally in half.
Wrap each half tightly with plastic wrap.
dd to meat.
Fry curry powder very well.
Fry
econds.
5. Add curry powder and stir another 10
Mix all ingredients except turkey together.
Add turkey and mix well.
Brown celery and onion in
butter.
Add
flour and curry. Stir. Add milk and broth.
Cook over low heat, stirring constantly, until thickened. Add turkey. Cook another 10 minutes. Serve over rice with usual curry condiments.
Serves 4 to 6. Great for leftover turkey. Can be frozen.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 4 minutes.
Move the onion to the side of the pan, add the ground turkey, curry powder, coriander and cumin and cook over medium-high heat until the tukey is browned and cooked through; about 6 minutes.
Add the roasted tomatoes, chickpeas, chicken broth and lemon zest. Season with salt and pepper. Cook for 10 minutes, stirring occasionally.
Reduce the heat to low and stir in the yogurt, cooking until just heated through.
Saute onion, celery and ground turkey (if not using cooked turkey).
Cool slightly.
Add cornstarch and mix well.
Add stock and cook until smooth and thickened.
Add tomato juice, Worcestershire sauce, curry powder and pepper (then cooked turkey if not using fresh ground turkey).
Heat thoroughly.
Serve over rice.
f you don't have turkey) and bring to a boil
Add the sour cream, curry powder, and turkey meat, stirring while it
curry powder, red pepper and currants in crock pot.
Rinse turkey
Chop round onion and celery into fine pieces.
Cut carrots and potatoes into bite sized pieces.
In a pot, add ground turkey, round onion and celery.
Completely cover with water and simmer. (Do not add oil.)
After onion and celery are clear, add carrots and potatoes.
Keep on medium/high heat for 15 minutes.
Add in bon curry sauce mix.
Add in 2 cups of water.
Continue on medium/high for 15 minutes.
Stir occasionally.
Serve.
br>Add the onion, raisins, curry powder and salt and cook
Cook onion in butter or margarine.
Add soup and milk; heat and stir until smooth.
Stir in sour cream and curry powder.
Add turkey; heat, but do not boil.
Garnish with snipped parsley. Serve over hot cooked rice.
If desired, offer curry condiments of chutney, raisins and toasted slivered almonds.
Makes 4 servings.
eat. Add ground turkey and fully cook. Stir turkey into the pot
Heat oil in a medium skillet.
Add the onions and cook over medium heat until softened, but not browned.
Drain fat from skillet and add remaining ingredients, except turkey and rice.
Mix well, bring to JUST a boil, add the turkey and simmer for 4-5 minutes to heat through.
Place turkey over rice and pour sauce over turkey. Serves 4.
Cook the onion in butter. Add the soup and milk; heat and stir until smooth. Stir in the sour cream and curry powder. Add the turkey or chicken; heat. Garnish with snipped parsley and raisins. Serve over fluffy hot cooked rice. Serves 4.
About 30 minutes before serving, cook celery and onions in a large skillet with butter or margarine until onions are limp. Stir in flour, salt, bouillon and curry powder until well blended. Slowly stir in milk and cook over medium heat, stirring until thickened.
Add olives and turkey and heat thoroughly, stirring occasionally.
Makes 6 to 8 servings.