TURKEY CURRY IN A HURRY
LEFT OVER TURKEY …2 CUPS …10 TO 16 0UNCES
HEAT skillet with 2- 3 tbsp oil…… add chopped onions , raisins, 2 tablespoons curry powder, 1/2 tsp salt … saute till onions are tender… 5 to 7 minutes.Stir in chopped garlic ( four cloves) and 4 tsp fresh grated ginger root stir for a minute.
Stir in leftover roasted vegetables ( Any root vegetables work good, I usually make extra just to have left overs ….. carrots, turnips, parsnips, onion, potatoes, jicama is great. ) Frozen peas/ snap or sugar pea pods…. Heat through add water or broth to keep moist (few tablespoons at a time, avoid adding extra calories. )
Add turkey …. When heated through take off the heat add plain yogurt and cilantro or chopped parsley.
I do not have an exact calorie count for this recipe but turkey is about 40 cal per ounce, it is the other stuff we do to our food that adds calories.
SKILLET TURKEY POT PIE
BAKE A REFRIGERATOR BISCUITS …. According to instructions … or use leftover from Thanksgiving dinner.
Making sauce, in a skillet …. Heat 2 TBSP BUTTER ( unsalted) chopped onion, sliced celery, 1/4 tsp plus dried thyme, salt 1/2 tsp…. Add 1/4 cup flour in small amounts until incorporated. ( This gets rid of the raw flour / pasty taste of uncooked flour) (optional add 1/4 cup vermouth or dry white wine or broth) Slowly whisk in 2-1/2 cup broth and 1/2 cup of heavy cream ( I use milk ) Bring to a boil then reduce to a simmer.
Add leftover roasted vegetables, I also add any left over other vegetables… broccoli, cauliflower, or casserole (rice) When heated trough add cooked turkey ( 2 cups /plus) and left over frozen pea pods or peas. I have been known to throw cheese on top …. Then Top with biscuits. I put my skillet in the oven at 350 just long enough to set the table. Serve immediately.
I may have to cook an extra turkey in order to have enough turkey to make all the leftovers. I also frequently freeze some of the sliced turkey to thaw at a latter date… Hubby will only eat so much turkey so many days in a row.