Leftover Turkey Korma Food

LEFTOVER TURKEY FRICASSEE

Steps:

• Heat the butter in a deep frying or sauté pan until sizzling, then add the mushrooms and fry for 4-5 mins until softened. Sprinkle over the flour and stir until a paste forms. Cook for a few more minutes.
• Splash in the wine or sherry and let it bubble for a minute, then stir in the stock and bring to the boil. Reduce the heat to a simmer and stir in the cream. Season, then stir in the turkey. Simmer until the turkey is heated through, then remove from the heat and stir in the parsley, if using. Serve with pasta, mash or rice.

LEFTOVER TURKEY KORMA

Steps:

• Heat the oil in a large pan, tip in the onion and cook over a medium heat for 8-10 mins until soft and starting to caramelise. Stir in the ginger and garlic, and sizzle for another minute until aromatic.
• Add the korma paste, cardamom pods, almonds and stock, then season and simmer for 10 mins.
• Stir in the turkey, 2 tsp sugar and cream, then simmer for 5 mins until the turkey is heated through. Season to taste. Scatter over the coriander and serve with rice or naan and some mango chutney, if you like.

TURKEY-SPINACH KORMA

Steps:

• Puree half of the onion, 2 tablespoons water, the ginger, garlic, curry powder and 1/2 teaspoon salt in a food processor until almost smooth; set aside. Mix the yogurt with 1/4 cup water in a small bowl; set aside.
• Heat the vegetable oil in a large skillet over high heat. Add the remaining onion and cook, stirring occasionally, until lightly browned and tender, about 3 minutes. Add the turkey and cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes.
• Add the onion-spice mixture to the skillet and cook, stirring occasionally, until dry, about 4 minutes. Reduce the heat to low and stir in the spinach and the yogurt mixture. Cook, stirring, until warmed through, about 3 minutes. Stir in the cilantro and 1/4 teaspoon salt. Serve over rice with more yogurt and topped with cilantro.