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Curried Turkey Skillet

Curried Turkey Skillet
Doris DeSousa of Lakeview, Arkansas puts leftover turkey to delicious use in this pretty stir-fry with crunchy veggies in a sweet curry sauce.
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/2 cup julienned green pepper
  • 1/4 cup sliced celery
  • 2 green onions, sliced
  • 2 teaspoons canola oil
  • 1 cup cubed cooked turkey
  • 1/2 cup sliced water chestnuts, drained
  • 1 tablespoon slivered almonds
  • 2 tablespoons all-purpose flour
  • 1/4 to 1/2 teaspoon curry powder
  • 1/8 to 1/4 teaspoon paprika
  • 1/8 teaspoon dried basil
  • 1 cup chicken broth
  • 1 snack-size cup (4 ounces) pineapple tidbits, drained
  • 1 tablespoon diced pimientos
  • Hot cooked rice, optional

Directions

  • In a large skillet, saute the green pepper, celery and onions in oil
  • until crisp-tender. Stir in the turkey, water chestnuts and almonds.
  • In a small bowl, whisk the flour, curry powder, paprika, basil and
  • broth until blended; stir into skillet. Stir in pineapple and
  • pimientos. Cover and simmer for 3-5 minutes or until heated through.
  • Serve with rice if desired. Yield: 2 servings.
© Taste of Home 2013

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Curried Turkey Skillet (continued)

Nutrition Facts: 1 cup turkey mixture (calculated without rice) equals 262 calories, 10 g fat (2 g saturated fat), 53 mg cholesterol, 536 mg sodium, 18 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 2 fat.
© Taste of Home 2013