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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Doris DeSousa of Lakeview, Arkansas puts leftover turkey to delicious use in this pretty stir-fry with crunchy veggies in a sweet curry sauce. Ingredients:
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 king arthur unbleached 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 |
Directions:
1. In a large skillet, saute the green pepper, celery and onions in oil until crisp-tender. Stir in the turkey, water chestnuts and almonds.
2. 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. Yield: 2 servings.
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