Turkey Slices With Curry Cream Sauce Food

EASY TURKEY CURRY

Steps:

• In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In a medium saucepan over medium heat, melt the butter, Saute the onion until translucent, not browned. Reduce the heat to a simmer, and stir in the mushroom soup, drained mushrooms, and milk. Heat while stirring constantly until the mixture is smooth. Add the sour cream, curry powder, and turkey meat, stirring while it all heats through. Cover and allow to low simmer 20 to 25 minutes. Ladle the curry mixture evenly over the rice for each individual serving.

TURKEY WITH CURRIED CREAM SAUCE

Steps:

• In a small saucepan, melt butter over medium heat. Stir in flour and curry powder until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; set aside., In a large skillet, heat oil over medium-high heat. Add squash, zucchini and onion; cook and stir until tender. Add turkey, lemon zest and reserved sauce; heat through. Serve with rice; sprinkle with cashews.

TURKEY IN CREAM SAUCE

Steps:

• In a 3-qt. slow cooker, combine the wine, onion, garlic and bay leaves. Combine rosemary and pepper; rub over turkey. Place in slow cooker. Cover and cook on low for 7-9 hours or until turkey is tender., Remove turkey to a serving platter; keep warm. Strain and skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine the cornstarch, cream and salt until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

TURKEY SLICES WITH CURRY CREAM SAUCE

Steps:

• Place tenderloins in a 13 X 9 inch pan; bake at 400 degrees for 25 to 30 minutes or until cooked through.
• Cut turkey into 1/2 inch slices and keep warm.
• Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth; cook one minute, stirring constantly.
• Gradually add broth and milk (or cream), cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
• Stir in spices and lemon rind; Cook one minute longer, stirring constantly.
• Place turkey slices on top of hot rice;pour sauce over turkey and serve with your favorite choices of curry condiments.

TURKEY SLICE (LEFTOVER)

Steps:

• Preheat oven to 425°F
• Cook the leek in the oil and butter until softened.
• Add the thyme, turkey and leftovers and season.
• Cook for 2-3 minutes. Take off the heat.
• Roll out the pastry.
• Place on a baking sheet and pile the turkey mixture over one half leaving a 1in rim on the three cut edges.
• Scatter over the cheese and spoon the cranberry sauce on top.
• Brush the three cut edges with egg and fold the pastry over.
• Press to seal. Prick all over with a fork.
• Brush the top with beaten egg.
• Bake for 15-20 minutes.

BROILED TURKEY SLICES WITH QUICK AIOLI (GARLIC MAYONNAISE)

Steps:

• In a bowl, slowly pour soy sauce into mayonnaise, stirring to blend (or squish together in a ziplock bag).
• Combine with oil, lemon juice, oregano, parsley, pepper, garlic and water.
• Thoroughly coat both sides of turkey with portion of sauce; let stand 5 minutes.
• Broil 6-8" from heat for 2 minutes.
• Turn slices over; brush with remaining sauce.
• Broil until no longer pink in center (about 1-2 minutes).

QUICK TURKEY CURRY

Steps:

• Melt butter in heavy large skillet over medium heat. Add onion, ginger and garlic; sauté until onion is soft, about 10 minutes. Add apple, then flour, curry powder and cumin; sauté 3 minutes. Gradually whisk in broth. Add cider, cream, chutney, cilantro and tomato paste. Reduce heat to medium-low; simmer until mixture thickens, about 20 minutes. Add turkey; stir until heated, about 2 minutes. Spoon curry over rice.