Curried Turkey Skillet

Name: Curried Turkey Skillet
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings.
Cuisine: Asian Dinners, Asian Recipes
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

Doris DeSousa of Lakeview, Arkansas puts leftover turkey to delicious use in this pretty stir-fry with crunchy veggies in a sweet curry sauce.

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.

Nutrition Facts

1 cup: 262 calories, 10g fat (2g saturated fat), 53mg cholesterol, 536mg sodium, 18g carbohydrate (5g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 2 fat.

Reviews

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Average Rating:

dmwilmoth

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!