Try this Curried Leftover Turkey recipe, or contribute your own.
Suggest a better descriptionSauce onion and garlic in margarine until soft but not browned. Add celery and curry powder and cook 2-3 minutes longer. Stir in flour. Add broth, milk and salt. Cook, stirring until sauce boils thoroughly. Add mushrooms, turkey and heat through. If the mixture becomes too thick, use the remaining cup of broth to adjust to your liking .
Serve over rice. Makes four 3/4 cup servings.
From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc.
I could have used a little less curry. I added a 1/4 of mushrooms and put them in with the turkey. It came out great.
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Serving Size: 1 Serving (288g) | ||
Recipe Makes: 4 | ||
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Calories: 371 | ||
Calories from Fat: 188 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.9g | 28 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 74.7mg | 23 % | |
Sodium 332.7mg | 11 % | |
Potassium 641.4mg | 17 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 14.2g | ||
Protein 29.8g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 371
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