- 2 cups milk
- 2 chicken bouillon cubes
- 2 cups diced peeled apples
- 1 cup chopped onion
- 1/4 cup canola oil
- 2 tablespoons all-purpose flour
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon lemon juice
- 4 cups diced cooked turkey
- Hot cooked rice
- In a small saucepan, heat the milk and bouillon, stirring until bouillon is dissolved. Set aside.
- In a large saucepan, saute apples and onion in oil until tender. Stir in the flour, curry powder, salt and pepper until blended. Gradually add milk mixture and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and heat through. Serve over rice. Yield: 6 servings.
Originally published as Curried Turkey in Country Extra March 1994, p49
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Reviewed Apr. 28, 2010
"I added 2 garlic cloves and some crushed red pepper to add flavor."