Creamy Curried Turkey Recipe

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Creamy Curried Turkey Recipe

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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."
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 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

Directions

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.
Originally published as Creamy Curried Turkey in Light & Tasty December/January 2005, p46

Nutritional Facts

1 cup: 416 calories, 8g fat (4g saturated fat), 88mg cholesterol, 1220mg sodium, 50g carbohydrate (0 sugars, 2g fiber), 36g protein.

  • 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
  1. 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.
Originally published as Creamy Curried Turkey in Light & Tasty December/January 2005, p46

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