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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is a delicious fall entree with a hint of curry flavor and crunchy nuts. You can whip up this main dish in just minutes using leftover turkey.Lucile H. Proctor, Panguitch, Utah Ingredients:
1/2 cup chopped onion |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
1 can (14-1/2 ounces) chicken broth |
1 cup half-and-half cream |
2 to 3 teaspoons curry powder |
2 cups diced cooked turkey |
2 tablespoons chopped pimientos |
hot cooked rice |
1/2 cup chopped peanuts |
Directions:
1. In a saucepan, saute onion in butter until tender. Add flour to form a smooth paste. Gradually stir in broth; bring to a boil. Boil for 1-2 minutes or until thickened. Reduce heat. Add cream and curry; mix well. Add turkey; heat through. Stir in pimientos. Serve over rice; sprinkle with peanuts. Yield: 4 servings.
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