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Curried Turkey Skillet Recipe
Curried Turkey Skillet Recipe photo by Taste of Home

Curried Turkey Skillet Recipe

Publisher Photo
Doris DeSousa of Lakeview, Arkansas puts leftover turkey to delicious use in this pretty stir-fry with crunchy veggies in a sweet curry sauce.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

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

Nutritional 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.

Directions

  1. In a large skillet, saute the green pepper, celery and onions in oil until crisp-tender. Stir in the turkey, water chestnuts and almonds.
  2. 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.
Originally published as Curried Turkey Skillet in Cooking for 2 Summer 2006, p64

Nutritional 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.

Reviews for Curried Turkey Skillet

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   (2)
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MY REVIEW
Reviewed Jan. 8, 2011

"Thought this was a nice, different kind of meal for us. I had never added a fruit to a meat dish, so I was really surprised how much I liked it! I did double this because we have a family of four, and I used cippoline onions because there were no green onions at the store (weird). But the substitute worked absolutely fine. Was slightly spicy, but not too bad. I used the smaller measurement on the curry. Good and healthy and will definitely make again!"

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