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Curried Turkey Skillet

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


  • 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


  • 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.

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  • 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!

  • annony11
    Jan 18, 2010

    No comment left