Turkey Leftovers

Love this time of year after Thanksgiving dinner when you are left with turkey leftovers! Here are a couple of recipes to try out this week with your family. I like to chop up the turkey meat and combine white and dark so it is easy to measure out and include in recipes like soups, pastas, curries and sandwiches. Our family went to pick apples this weekend too, so I love the combination of the fresh Northern Spy or Cortland apples and turkey, a winning combination.

Turkey Apple Curry

Sweet apple balances the tasty curry in this easy one dish meal. Serve over fluffy basmati rice to absorb the rich coconut flavoured sauce. For added crunch add a handful of chopped toasted cashews over top before serving.

2 tbsp (25 mL) butter
1 large apple, cored and diced
2 shallots, minced
2 cloves garlic, minced
1 tbsp (15 mL) mild curry paste
1 red pepper, diced
1 cup (250 mL) turkey or vegetable broth
2 cups (500 mL) chopped cooked turkey
1 cup (250 mL) coconut milk
2 tsp (10 mL) cornstarch
2 tsp (10 mL) water
2 tbsp (25 mL) chopped fresh coriander

In a shallow saucepan or nonstick skillet, melt butter over medium heat. Add apple, shallots, garlic and curry paste and sauté for about 3 minutes or until fragrant and softened. 

Stir in red pepper and broth; bring to boil.

Add turkey and coconut milk and return to the boil. Reduce heat and simmer for 5 minutes. 

Whisk together cornstarch and water and add to saucepan. Stir and simmer for 1 minute or until slightly thickened. Sprinkle with coriander before serving.

Makes 4 servings.

Turkey Apple Swiss Melt

Perfect served alongside some cranberry sauce and a big bowl of soup for lunch or dinner. Choose your favourite cheese to change up the taste and colour of the sandwich.

2 cups (500 mL) diced cooked turkey
1 stalk celery, diced
Half an apple, cored and diced
2 green onions, thinly sliced
1 1/4 cups (300 mL) shredded Swiss cheese
1/3 cup (75 mL) light mayonnaise
1/4 cup (60 mL) dried cranberries or chopped pecans (optional)
Salt and pepper (optional)
6 slices dark rye bread

In a bowl, combine turkey, celery, apple and green onions. Stir in 1/4 cup (60 mL) of the cheese. Add mayonnaise, cranberries, if using and salt and pepper to taste if desired.

Place bread on a baking sheet and toast lightly in a 400 F (200 C) oven. Divide turkey mixture among bread slices and top with remaining Swiss cheese. Broil, about 6 inches (15 cm) away from broiler for about 2 minutes or until cheese is melted and golden.

Makes 6 sandwiches.


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