Curried Leftover Turkey and Rice
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 185.1
- Total Fat: 5.3 g
- Cholesterol: 35.9 mg
- Sodium: 67.8 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 2.3 g
- Protein: 16.6 g
View full nutritional breakdown of Curried Leftover Turkey and Rice calories by ingredient
Introduction
One of my favorite recipes for leftover turkey One of my favorite recipes for leftover turkeyNumber of Servings: 6
Ingredients
-
1 tbsp Extra Virgin Olive Oil
0.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
1 cup, diced Celery, raw
1 cup, chopped Carrots, raw
2 clove Garlic
3 tsp Ginger Root
2 tbsp curry powder
1 cup, pieces or slices Mushrooms, fresh
1 cup, chopped or diced Turkey (dark meat)
1 cup, chopped or diced Turkey (light meat)
3 cup Broth - Chicken Homemade 1 cup = 8 fl oz (by NSJACEE)
1.5 cup White Rice, long grain, cooked
Tips
Recipe works great with both light and dark meat turkey, use whatever you have available. Varying vegetables can make it interesting. Sometimes I add peas, peppers, or leafy greens, whatever I have on hand.
Directions
Heat oven to 350F.
In oven proof 2 quart pan, heat olive oil. Sauté onion, celery and carrot. Salt and pepper to taste. Once veggies start to soften, add minced garlic and fresh ginger root, I like about 1 tbsp of each. Sauté another minute. Next add mushrooms, additional oil if needed. Once mushrooms start to cook down (2-3 min) add curry powder. Adjust to your taste. You may want to add a little red pepper flake at this point if you like it spicy. Continue to cook over medium heat until curry is well distributed. Next add rice, stir to mix, then leftover chopped turkey and broth. If you are working off your turkey bones, you can have a stock going while you do your veg prep. Otherwise I use vegetable broth.
Bring to a boil over high heat, then cover and put in the oven for 30 minutes or until broth is absorbed. Stir and serve with chopped flute leaf parsley if desired.
Serving Size: Approximately 1 1/2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user ITHILDRIEL.
In oven proof 2 quart pan, heat olive oil. Sauté onion, celery and carrot. Salt and pepper to taste. Once veggies start to soften, add minced garlic and fresh ginger root, I like about 1 tbsp of each. Sauté another minute. Next add mushrooms, additional oil if needed. Once mushrooms start to cook down (2-3 min) add curry powder. Adjust to your taste. You may want to add a little red pepper flake at this point if you like it spicy. Continue to cook over medium heat until curry is well distributed. Next add rice, stir to mix, then leftover chopped turkey and broth. If you are working off your turkey bones, you can have a stock going while you do your veg prep. Otherwise I use vegetable broth.
Bring to a boil over high heat, then cover and put in the oven for 30 minutes or until broth is absorbed. Stir and serve with chopped flute leaf parsley if desired.
Serving Size: Approximately 1 1/2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user ITHILDRIEL.
