Reviewed: Sep. 15, 2006

Outstanding. We loved it.

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TENACITY44

Cooking Level: Expert

Home Town: Chariton, Iowa, USA

Living In: Temple, Texas, USA

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Reviewed: Aug. 14, 2006

Good way to use up leftover turkey. I used leftover fried turkey, container of fresh mushrooms (YUM), and added green peas and colored bell peppers that I had in the freezer for extra color & taste. I also added about 1 1/2 tablespoons curry powder and pepper to taste. Did not even taste like leftover Turkey! Keeper

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Brooke11112

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Reviewed: 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!!!

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Kati Mae

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Living In: Nampa, Idaho, USA

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Reviewed: Mar. 14, 2006

Great for left-overs. I added more curry and a little hot sauce to spice it up. I also substitued plain yogurt for the sour cream and used fresh mushrooms. We've always struggled with what to do with leftovers. This recipe is a keeper.

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juli47

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Reviewed: Feb. 20, 2006

I used 3 boneless, skinless chicken breasts in place of turkey and, like others, doubled the curry. Delicious!

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LBOWZ

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Reviewed: Dec. 29, 2005

This was amazing, and so easy. I added a little more curry since we like things a little hotter and I tossed in a hand full of frozen peas. Perfect!!!

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Elaine

Cooking Level: Intermediate

Home Town: Dundas, Ontario, Canada

Living In: Waterford, Ontario, Canada

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Reviewed: Dec. 1, 2005

This was a very quick and easy recipe to make. I loved the taste. I followed what others said and increased the curry to 2 tablespoons. I also used fresh mushrooms that I sautéed with the onions. It was a great success.

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myl

Cooking Level: Expert

Home Town: Garnerville, New York, USA

Living In: Provo, Utah, USA

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Reviewed: Nov. 26, 2005

Good basis for a recipe--nice way to use up leftovers. I omitted the mushrooms (Sweetie doesn't like them), doubled the onion, added about 1-1/2 c. frozen petite peas, tripled the curry powder (the add'l turmeric gave it a nice golden color) and put in some red pepper flakes for spice. Generously salted/peppered the rice too. Everyone (Sweetie, 4YO and 6YO sons and me) ate it up. Thanks!

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REDMOLLY

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 26, 2005

Very nice, quick meal. I added some frozen peas just long enough before serving to let them cook through. It extended the recipe a bit, added some color and also cut the richness just a bit. Thanks. It's a keeper.

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Tobi

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Alamosa, Colorado, USA

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Reviewed: Nov. 16, 2005

We really liked this. I did add more curry, 1 full tsp., and I also added red cooking wine to the mushroom soup and the flavor was great. I served it over rice but I think it might be very good over biscuts too. My husband said he could use more curry but it was enough for me :o). Will definitely make this dish again and with other leftover meats.

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JOANN74

Home Town: Bloomington, Illinois, USA

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Reviewed: Nov. 3, 2005

Good way to use leftover turkey but definitely needs another tablespoon of curry and some pepper. I added peas and topped with french fried onions which I broiled to crisp. Gave it much better flavor. I also cooked my rice with bouillon in the water.

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ArmyMom

Cooking Level: Expert

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Reviewed: Sep. 6, 2005

This was pretty good--everyone liked it. I did double up on the curry powder like many other reviewers suggested. Also added a few handfuls of frozen peas.

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JoeyandMaggiesmom

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Reviewed: Jul. 28, 2005

I'm always looking for quick and tasty weeknight meals and this fits the bill perfectly. I used turkey breasts that I had thrown on the BBQ the night before in anticipation of making this. I used about 3 tsp of mild curry paste and added frozen peas and chopped red pepper. This is now one of my stand-bys. Thanks!

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yogamom

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2005

yummy. used extra curry and added sliced red pepper and fresh mushrooms. also, had no sour cream so used plain yogourt and this was delicious. whe whole family loved it.

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MATT2KEN

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2005

Easy, a little different, good if you like bland-ish food. After reading some reviews, tried to liven it up a little by doubling the curry, adding boullion to the rice cooking water, chopped veggies, and used cream of celery soup. Very, very bland. It's not a BAD recipe, but definitely for those that like very mild food. Visually, it's not all that appealing either.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Mar. 10, 2005

I,loved this recipe I added one bag of cooked Green Giant mix veg's(300g) to it and used cream of garlic mushroom soup , also add pepper with two 1/4 cups of milk. I also added more curry powder. I used brown rice. LOVED IT !

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CALITTLE

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Reviewed: Jan. 3, 2005

This was good. I gave it five stars because it is a great way to give left over turkey a great spin. The changes I made was I used buttermilk instead of sour cream (didn't want to go to the store), added some chopped up carrots and used a couple tablespoons for curry. Thanks for sharing!

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Delish Nutrish

Cooking Level: Expert

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Reviewed: Dec. 31, 2004

This is the BEST leftovers recipes I've ever made. Like everyone else, I added a lot more curry powder than called for. This was a big hit in my house.

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JERSETTE

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Reviewed: Dec. 9, 2004

Easy to make - but a little bland.

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KATEB518

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Reviewed: 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!

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