Leftover turkey recipe: Cranberry chutney and turkey curry
Leftovers From Page 1C and bring to a simmer for a delicious curried turkey soup. The fastest way to make this recipe is to set the chutney chutney to simmer, then prepare the curry while it cooks. Cranberry Chutney Start to finish: 15 minutes Servings: 3 1 cup whole-berry whole-berry whole-berry cranberry sauce 1 medium yellow onion, diced 'z tablespoon diced jarred jalapeno slices (more or less to taste) 1 cup chopped dried apricots V teaspoon ground cloves 2 tablespoons grated fresh ginger 'A cup cider vinegar ' cup light brown sugar Salt and ground black pepper, to taste In a medium saucepan over medium-high medium-high medium-high heat, combine all ingredients and bring to a simmer, stirring often. Reduce heat to simmer for 10 minutes, or until the onions are tender. If the chutney gets too dry, add about 'A cup water. Leftover Turkey Curry Start to finish: 20 minutes Servings: 6 2 tablespoons olive oil 1 large yellow onion, diced 4 cloves garlic, minced 1 tablespoon mild curry powder 4 cups leftover vegetables (such as green beans, peas, carrots or parsnips), roughly chopped 3 cups chopped cooked turkey 15-ounce 15-ounce 15-ounce can coconut milk Salt and ground black pepper, to taste In a large skillet over medium-high medium-high medium-high medium-high heat, combine the oil, onion, garlic and curry powder. Saute for 5 minutes, or until the onion begins to soften. Add the vegetables and toss to coat with the curry powder mixture. Add the turkey and coconut milk, then bring to a simmer. Heat until warmed through, then season with salt and pepper. pepper. Serve with rice, flatbread or mashed potatoes, and warm cranberry chutney.