Thanksgiving is one of those days when cooks almost are assured of having leftovers. And in the case of most people, it’s more than a couple of small containers of food.
Here’s a recipe from the National Institute of Cancer Research that makes good use of leftover turkey.
Turkey Curry over Brown Rice
1 tablespoon olive oil
1 teaspoon unsalted butter
1 large onion, chopped
4 garlic cloves, minced
1 teaspoon ginger, peeled and grated
½ teaspoon chili powder (to taste or optional, see note)
1 teaspoon ground cumin (see note)
1 tablespoon ground turmeric (see note)
1 teaspoon garam masala (see note)
1 teaspoon ground coriander (see note)
2 large potatoes (preferably yellow or red) cut into cubes
1½ cups cubed winter squash
1 cup fat-free, reduced-sodium chicken broth
Salt and pepper, to taste
1 cup plain fat-free yogurt
1 tablespoon lemon juice
3 cups cooked and chopped turkey
¼ cup chopped fresh cilantro
2 cups cooked brown rice, per package directions
Note: If desired, substitute 2 tablespoons commercial curry powder for chili powder, turmeric, cumin, garam masala and coriander.
Heat oil and butter in large non-stick casserole pot over medium heat. Add onion. Cook 2 to 3 minutes. Add garlic, ginger, chili powder, cumin, turmeric, garam masala and ground coriander. Cook until onion is soft, being careful not to burn garlic and spices.
Add potatoes and squash. Cook 7 to 8 minutes.
Add broth and bring to a boil. Season to taste with salt and black pepper.
Reduce heat and simmer for 10 to 15 minutes, until potatoes and squash are tender. Stir in yogurt then add lemon juice.
Add cooked turkey, fold in and simmer to heat through.
Sprinkle with cilantro and serve over brown rice immediately.
Yield: Serves 4.
Approximate nutritional analysis per serving, including rice: 410 calories, 6 grams fat (1.5 grams saturated), 56 grams carbohydrates, 34 grams protein, 6 grams dietary fiber, 440 milligrams sodium.