Spice up any leftover turkey with this warm dish.
After four blissful days of Thanksgiving leftovers, I thought I had finally eaten my fill of turkey. Oh, it had been fun to pull all of those containers out of the fridge and assemble a heaping plate, put it in the microwave, and then eat all of that gravy-soaked goodness in front of the TV in sweatpants. It was comforting after a very busy couple of weeks to not think at all – not about what groceries were needed, or what to cook, or where we should go for dinner, or even what I felt like eating, because it was a foregone conclusion that it would be turkey again.Skip to next paragraph
The Rowdy Chowgirl
Christina Masters is a Seattle-based food blogger. As The Rowdy Chowgirl, she writes about recipes, gardening, restaurants, food ethics, feeding the hungry, and more. She believes that food is never just food – it is always part of a larger story that includes context, community and connections. An enthusiastic home cook, she favors local, seasonal ingredients prepared in simple, flavorful ways
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And then the leftovers were all gone, and just in time. Enough stuffing, mashed potatoes, and gravy. I longed for color! I craved spice!
I had saved a bit of leftover turkey in the freezer, thinking that I would use it in the next month or so. But I discovered that I still had a hankering for just a little more…which meant that it was the perfect opportunity for a curry recipe I had seen on one of my favorite food blogs. Miss Julie’s Chicken Curry had been in the back of my mind for a few weeks. Like all of the recipes on Natalie’s Kitchen, it looked warm, delicious, and homey in the best English tradition, the kind of meal you want to eat on a rainy night in front of a blazing fire.
But the curry had to wait, as we headed into a series of holiday parties and dinners, and then Thanksgiving. It was temporarily pushed aside by an intense, but ultimately short-lived affair with carbohydrates and one free-range turkey known as Gobbly.
At last, stuffing and potatoes were a mere memory and it was manifestly time for a rich, spicy curry. So I pulled out the recipe and started converting British measurements to American approximations.
I needed some vegetables – and after all, who doesn’t? So I added cauliflower and peas to the curry. This basic recipe allows for endless variations. It can go vegetarian easily – with tofu, garbanzo beans, spinach, or mushrooms. It will also accommodate whatever meat you may have on hand – just substitute chicken or lamb or even shrimp for the leftover turkey.
There were a few magical moments as this curry came together. The first was when I processed the onions with the immersion blender. This resulted in a puree that was so rich, thick, and aromatic that I knew the finished sauce was going to be something special. The second was when I stirred in the cream, tasting as I went. Suddenly, it was obvious that I had added the perfect amount of cream, as the sauce went from sharp to smooth, from edgy to velvety – becoming something quite different than before – rich and rounded and amazing.
If you still have leftover turkey begging to be put to good use, make this curry tonight. Your taste buds will celebrate the return of spice.
(adapted from Natalie’s Kitchen)
1 medium onion, sliced
1 tsp fresh diced ginger
1 clove garlic, pressed
2 tablespoons olive oil
2 tablespoons butter
2 tbsp curry powder
1 pinch garam masala
1/4 teaspoon powdered ginger
1/4 teaspoon red pepper flakes (optional)
14-ounce can diced tomatoes
1 cup turkey stock (or chicken, or vegetable)
1 tbsp each, lemon and lime juice
1 tbsp chutney
1/2 cup heavy cream
1 head cauliflower, separated into florets
1/2 cup frozen peas
2 cups cooked diced turkey (or chicken, tofu, or garbanzo beans)
In a large saucepan over medium heat, heat the oil and butter, then add sliced onions and sauté for a few minutes. Add garlic and ginger and sauté for a few minutes longer. Remove from heat and process with an immersion or regular blender until smooth.
Return onions to heat and add spices, stirring well. Add diced tomatoes, stock, lemon and lime juices, chutney, and cauliflower. Bring to a simmer and cook, stirring occasionally for approximately 10 minutes, or until cauliflower is tender.
Add peas and turkey. Reduce heat and cook gently until heated through. Add cream slowly, tasting as you go, until the sharp acidity of the sauce is gone.
Serve with rice.
Christina Masters blogs at The Rowdy Chowgirl.
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