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Creamy Curried Turkey

 Creamy Curried Turkey
A subtle hint of curry and a snappy crunch from apple and celery make this a fun variation on the classic creamed turkey. "This is so popular at our house, I've occasionally cook a turkey just to have leftovers to make it," shares Maureen Dufraimont of Guelph, Ontario. "Spooned over biscuits, it's a nice light lunch, supper or potluck dish."
5 ServingsPrep: 20 min. Cook: 15 min.


  • 2 cups fat-free milk
  • 1 tablespoon lemon juice
  • 1 tablespoon reduced-fat sour cream
  • 1 tablespoon reduced-fat mayonnaise
  • 1 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon pepper
  • 1 cup sliced fresh mushrooms
  • 1 medium apple, peeled and chopped
  • 1 celery rib, chopped
  • 1/4 cup chopped green pepper
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups cubed cooked turkey breast
  • 1/2 cup frozen peas
  • 5 toasted reduced-fat biscuits, split


  • In a small bowl, combine the first seven ingredients; set aside. In a
  • large nonstick skillet, saute the mushrooms, apple, celery and green
  • pepper in butter until tender. Stir in flour until blended;
  • gradually add milk mixture. Bring to a boil; cook and stir for 1-2
  • minutes or until thickened. Add turkey and peas; heat through. Serve
  • with biscuits. Yield: 5 servings.

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Creamy Curried Turkey (continued)

Nutritional Facts: 1 cup turkey mixture with 1 biscuit equals 416 calories, 8 g fat (4 g saturated fat), 88 mg cholesterol, 1,220 mg sodium, 50 g carbohydrate, 2 g fiber, 36 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.