The holidays left me with all this left over turkey, cleaned off the bones, and frozen. Then I kept wondering what to do with it besides the old standbys. Recently, a longtime friend from Ohio posted a recipe for curry on Facebook. Suddenly, it hit me: modify this recipe and use some of this left over turkey. I made it tonight for dinner and in all the rushing around after work, failed to take a photo. I am posting it anyway.
Coat the bottom of a skillet with oil
Add 1/2 onion, chopped
1 cup chopped mushrooms
1 cup peeled and diced butternut squash.
Saute until the onions are translucent.
Add approximately ten cherry tomatoes, cut in half
1/2 large pepper chopped–to increase the heat, use a hotter type of pepper
Add 1 Tablespoon curry powder (I have about three to four types of curry; use the one you like)
1-2 teaspoons ground tumeric
1-2 teaspoons ground ginger, to taste
Stir in 1/2 cup cream to make a sauce.
Finally, add the left over turkey cut into bite sized pieces.
Heat through and serve over rice.
My friend’s recipe called for sour cream instead of heavy cream. I did not have sour cream so used regular cream instead. Her recipe used eggplant. I did not have any so used the squash.
The combination of the squash and tomatoes and the red pepper I used made a very colorful, pretty dish. My dog was so excited by the smell of the turkey that she got a few bites of it as I cooked.
It was a success all around. Enjoy!!