Wednesday, May 29, 2013

From my mother's recipe box: TURKEY CURRY


This recipe is from my mother, Jo's, recipe box. It was given to her by her friend Peggy Martin. Naturally, my inclination is to add some dashes of creole seasoning or a hint of Crystal Hot Sauce. I just can't help myself if they are in reach.

Serves 8-10 (supposedly, without seconds)


Butter - 6 T.
Flour - 5 T
Chicken stock - 2 cups
Milk, divided - 1 ½ cups and ½ cup
Curry - 1 T (note: I triple it or more)
Water - 1-2 T.
Turkey - cooked, cut up; 4 cups
Apple, large - shredded

1. Make a light roux with the butter and flour, constantly stirring. Let it bubble up.

2. Meanwhile, be heating 2 cups of the chicken stock with 1 ½ cups of milk. Note: heat but do not boil.

3. Add the chicken stock/milk mixture to the roux and stir well until you have a creamy sauce consistency.

4. Make a slurry out of the water and curry. Add to sauce. Stir in.

5. Add the turkey to sauce and mix well.

6. Grate a large apple and mix with ½ cup of milk. Add to turkey and sauce. Mix well.

7. Let simmer to evenly heat all ingredients. Serve over rice or pasta. Toast or a baked potato might also be used.

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