"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
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1 1/2 cups
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (6 ounce) can
sliced mushrooms, drained
cooked turkey meat, chopped or shredded
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!!
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 ...
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.
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.
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!
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...
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!!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Turkey Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 607
** Calories from Fat: 214
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