Soothing, healthy, colorful, good re-use of leftovers. I got all those qualities and more more in this Turkey with Curried Cream Sauce dish. My recipe book billed it as a great way with holiday turkey leftovers, but I enjoyed it so much, I’d find some fresh turkey breast to fix (you probably also could use some chicken, such as a chicken breast) just to make it happen. One cut-up yellow squash and one cut-up zucchini, along with chopped onion (I also added a few red bell pepper strips that I had on hand), are cooked until tender in the curried gravy. Add turkey and lemon peel.
This recipe assembles quickly and disappears just as fast—a great idea for these first-of-the-year meals when everyone is hastening to get “normal” restored to their lives. I love that the recipe called for sprinkling cashews (my fave nuts!) on the top. It suggests serving this sauce over rice, but I had some biscuits that needed to be devoured, so I served this wonderful creamed dish over them and just loved it.
Foodwise (thanks to Taste of Home Thanksgiving Recipe Cards for this one), our new year has gotten off to a delicious start.
Turkey with Curried Cream Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon curry powder
1 cup chicken broth (I used low-sodium)
1/4 cup milk (I used skim)
1 small yellow squash, sliced
1 small zucchini, sliced
12 small onions, thinly sliced
2 teaspoons canola oil
2 cups cubed cooked turkey breast
1/2 teaspoon grated lemon peel
hot cooked rice
3 tablespoons chopped cashews
In a small saucepan melt butter; stir in flour and curry until smooth. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened; remove from the heat; set aside. In large skillet saute the squash, zucchini, and onion in oil until all are tender. Add the turkey, lemon peel, and reserved sauce; heat through. Serve with rice. Sprinkle each serving with cashews. Makes 4 servings.
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