Entrées
Curried Turkey with Roasted Vegetables
Put ground turkey to work in this ethnic-inspired entrée. With curry seasoning that’s slightly sweet, its flavor is sure to appeal to a broad range of diners. Make it a special served with warm naan bread, tossed salad and a glass of sauvignon blanc.
Ingredients
Curried Turkey
¾ cup(s)
Oil
16 oz.
Onions, diced
1 tbsp.
Fresh garlic, chopped
6 tbsp.
Curry powder
2 tsp.
Ground cardamom
2 tsp.
Ground black pepper
3 ea.
Cinnamon sticks
4 tbsp.
Cornstarch
3 cup(s)
Turkey or chicken broth
1 ½ cup(s)
Dark raisins
Directions
- 1. Heat ½ cup oil in a heavy-duty pot (large enough to hold all the ingredients), then sauté the onions and garlic to a light brown. Add turkey and sauté for 10–12 minutes.
- 2. While the onions, garlic and turkey are sautéing, combine the curry powder, cardamom, black pepper and cinnamon sticks with ¼ cup oil and blend well.
- 3. Combine the cornstarch and broth and add to the turkey mixture. Add the raisins and blend well. Bring to a boil and simmer for 20–25 minutes.
To prepare the Curried Turkey
Ingredients
Roasted Curried Vegetables
22 oz.
Raw cauliflower (about 1 medium head), separated into florets
16 oz.
Zucchini, 1-inch dice
8 oz.
Yellow squash, 1-inch dice
14 oz.
Eggplant, medium size, 1-inch dice
8 oz.
Carrots, 1-inch dice
10 oz.
Parsnips, 1-inch dice
4 oz.
Fresh fennel, sliced thin
7 oz.
Red bell pepper, 1-inch dice
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Seasoned Oil, as needed
Directions
- 1. Combine all the cut vegetables in a large stainless steel bowl.
- 2. Pour the Seasoned Oil over the vegetables and blend well.
- 3. Pour the seasoned vegetables into a preheated roasting pan.
- 4. Roast the vegetables in a preheated 425°F oven for 30 to 40 minutes, until golden brown.
To prepare the Roasted Curried Vegetables
Ingredients
Seasoned Oil
¾ cup(s)
Oil
3 tbsp.
Curry powder
2 tsp.
Black pepper
2 tsp.
Cardamom
1 tbsp.
Salt
Directions
- 1. Combine the oil, curry powder, black pepper, cardamom and salt, and blend well.
- 1. Place a cup of prepared rice in the center of a soup plate. Add a cup of the Roasted Curried Vegetables to the left of the rice and a cup of the Curried Turkey to the right, and serve.
To prepare the Seasoned Oil
To Plate and Serve
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