Showing posts with label Curry. Show all posts
Showing posts with label Curry. Show all posts

Wednesday, December 4, 2013

Leftover Turkey?


My all time favorite leftover turkey recipe is this excellent Curried Turkey Salad

Curry, Craisins, and Turkey.... so tasty.  I'm going to chop up some turkey and freeze it until I get some craisins (plus I've been eating a lot of turkey lately).  For the chutney (which is hard to come by in the west) I've used a generous measurement of whole cranberry sauce, mincemeat, or apricot jam.  I'll likely use some tart chokecherry jam that I made this year.
Here's also a link on making your own curry.

I recently made some  

Black Bean 'n' Pumpkin Chili 

It is some excellent chili but it doesn't taste super pumpkin-y but the pumpkin gives it a nice thick and smooth texture.  The second time I made it I used a large double can of pumpkin and I left out 1/2  of the chili and cumin (because it was a little spicy for the kids).  Made it for about 10 people (8 adults 2 kids) and they certainly polished it off.  Served with shredded cheddar cheese and tortilla chips.

 What are your favorite ways to eat leftover turkey? (besides with leftover stuffing and cranberry sauce...mmm).  Please share your recipes in the comments below.

Saturday, November 24, 2012

Recipe for Leftover Turkey/ Make your own Curry

Mmmmm leftover turkey anyone?  Try my favorite post T-day recipe.

Curried Turkey Salad :if you don't have chutney use mince meat or apricot jam or apple sauce. Substitute whatever you have to... it's a salad and it's leftovers.

I've also decided I'd start making my own curry since I love the Mccormick kind but it's expensive (can't buy it in bulk) and the bulk curry I've been buying is a little too spicy (plus I'm at my in-laws and she doesn't have curry).

Here is the recipe I came up with (from what's in the cupboard and referencing 3 different websites).

SWEET CURRY SPICE MIX (combine all of these ground spices)
2 Tbsp cumin
1 Tbsp turmeric
1/2 Tbsp cardamom
1/2 tsp cloves
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp mustard
dash of pepper.
(if I had coriander I would have added 1 Tbsp...maybe next time)
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