READY IN 1 hr

Easy Turkey Curry

Read Reviews (66)

"Here is another of my Mom's old recipes. It is great for leftover turkey after the holidays, when you tire of turkey soups and sandwiches. Optional: if you want to show off, garnish with fresh parsley and side dishes of raisins, chutney, slivered almonds, hard cooked eggs, and both sweet and dill pickle spears." — BRNDIRT

Directions

In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a medium saucepan over medium heat, melt the butter, Saute the onion until translucent, not browned. Reduce the heat to a simmer, and stir in the mushroom soup, drained mushrooms, and milk. Heat while stirring constantly until the mixture is smooth. Add the sour cream, curry powder, and turkey meat, stirring while it all heats through. Cover and allow to low simmer 20 to 25 minutes. Ladle the curry mixture evenly over the rice for each individual serving.

Kitchen-Friendly View

PREP 30 mins
COOK 30 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Jun 05, 2003

Really good. I added alot more curry powder to mine to make it more like a true curry. Almost three times as much. Great for leftovers!!

—kinggrl

See full review »

Most Helpful Critical Review

Nov 26, 2006

I suppose I used this recipe more as an idea or guide than anything else. I'm not quite sure why, other than I don't cook turkey often (last time was a decade ago). I actually have made a recipe similar to this with leftover roasted chicken, and cream of chicken soup. This made good use of 4 cups leftover turkey, as well as leftover homemade gravy (w/ white wine), homemade mushroom cream sauce ... hell, I even threw in a touch of Cranberry sauce with pears & ginger. I did use a can of cream of mushroom soup too. Much like the other cooks, I added way more curry -- about 2½ tablespoons, as well as some Garam Masala, and a touch of cinnamon and nutmeg. I threw in some onions,celery & carrots I'd roasted with my turkey, and two chopped apples. Like I said, I used this as an idea more than followed the recipe. I probably tossed in other stuff too ...

—RAYLO

See full review »

79 Ratings

Dec 26, 2003

This was a good change from the usual turkey leftovers. However I did change a few of the ingredients. I used cream of chicken soup, fresh mushrooms and a lot more hot curry. We love spicey! I also added leftover peas to the rice. It made a sweet contrast to the spice of the curry. The thumbs were up for this recipe. You could easyily substitute chicken for the turkey. I will be making this again.

—Catie

See full review »

Jun 05, 2003

My hubby was in the mood for curry, and this did the trick. When I tasted it before it simmered, I was skeptical, but it comes out tasting fairly authentic when all is said and done. My 3-year-old refused to try it and just ate the rice until the end of the meal. He then polished off two servings of it! Thanks for a quick and good recipe.

—KAET

See full review »

Oct 18, 2004

Really liked this one! I added 2 handfuls of Craisins and a medium apple. I also used 2 tbsps curry (one hot one plain) and this dish was definitely a keeper. It makes me want to cook a turkey in the "off-season" just to eat it again. Thanks Clint!

—Karen

See full review »

Jun 05, 2003

Good recipe for the left overs... I suggest you substitue rice with the left over stuffing... I added a little more curry than the recipe called for as the simmer time brings out the spice's full flavor...

—SMARTINELLI1966

See full review »

Jun 27, 2006

My family and I thought this recipe was awsome... As with others, I used fresh mushrooms, added peas and red peppers for color, and a bit of garlic with extra curry for flavor. I served it with basmati rice but think I'll try it with pasta next time...Maybe penne? Thanks for helping me get rid of that leftover turkey!!!

—Kati Mae

See full review »

Jun 05, 2003

We loved this dish!!! It was simple to make and very flavorful. I must admit that I added more curry powder than what the recipe called for (I used 3/4 teaspoon), and it tasted even better the next night. You can also serve this over toast, buttered and cubed. I also had it over some mashed potatoes and found it to be quite flavourful as well. Thank you so much for sharing this recipe with everyone.

—Jacqueline J. Buell

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Easy Turkey Tetrazzini

Turkey Curry

Easy Mock Turkey Pot Pie

Easy Personal Turkey Pot Pies

Easy Curry Rice

Easy Leftover Thanksgiving Turkey Pot Pie

Fast and Easy Turkey Pot Pie

Quick and Easy Vegetable Curry

Apple Curry Turkey Pita

Campbell's Kitchen Easy Turkey Pot Pie

Nutrition

Calories
607 kcal
30%

Carbohydrates
66.7 g
22%

Cholesterol
87 mg
29%

Fat
23.8 g
37%

Fiber
2.2 g
9%

Protein
29.9 g
60%

Sodium
781 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Turkey Curry

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 607
** Calories from Fat: 214

% Daily Value *
** Total Fat 23.8g 37 %
** Saturated Fat 11.9g 59 %
** Cholesterol 87mg 29 %
** Sodium 781mg 31 %
** Potassium 512mg 14 %
** Total Carbohydrates 66.7g 22 %
** Dietary Fiber 2.2g 9 %
** Protein 29.9g 60 %
** Sugars 3.1g
** Vitamin A 10 %
** Vitamin C 1 %
** Calcium 17 %
** Iron 56 %
** Thiamin 53 %
** Niacin 104 %
** Vitamin B6 30 %
** Magnesium 19 %
** Folate 100 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.