Went a little overboard and made a lot of turkey for Thanksgiving? And now the fridge is filled with half a bird and other things taking up precious room? Then let's get rid of that turkey by making one more dish out of it then hit the gym!
The following is a recipe for Curried Turkey Fricassee. It's a healthy alternative solution to what you had to endure the day before on Thanksgiving.
- Serves: 4
- Prep time: 15 min.
- cook time: 15 min.
- Difficulty: Easy
Here's what we need:
- 1½ cups water
- 2 cups Minute Rice
- 4 tbsp. butter
- 1 tbsp. curry powder
- 2 cups frozen, cooked cauliflower florets
- 2 cups Aunt Nellie’s Sliced Pickled
- Beets, drained
- 1¼ Ibs. turkey breast, cut into medium-sized chunks
- Salt and freshly ground black pepper
- ¼ cup whole-milk plain yogurt
- ½ cup fresh cilantro, chopped
Follow these steps to get rid of that leftover turkey!
1. In a medium saucepan, bring water (lightly salted) to a boil.
2. Stir in rice, turn off heat and allow rice to absorb the liquid for 5 minutes.
3. Heat the butter in a very large sauté pan over medium-low heat.
4. Add the curry powder and stir until the powder is completely blended with the butter.
5. Add the cauliflower and beets and bring to a simmer. Stir and cook until the liquid thickens to a soup consistency.
6. Add the turkey chunks to the pan and simmer just until cooked, about 5 minutes.
7. Season with salt and pepper to taste. Turn off the heat and stir in the yogurt and cilantro.
8. Fluff the rice and divide it among 4 plates. Spoon an equal amountof curry mixture over each bed of rice and serve.