I roast two turkeys every year. One for Thanksgiving, or sometimes Friendsgiving, and one for leftovers. I love to use up leftover turkey in different ways. This year I channeled Bridget Jones’ Turkey Curry Buffet. Remember the Christmas Jumper?
If you’re feeling especially motivated to make some freezer meals, check out this post: 1 Turkey, 15 Freezer Meals for 4 in 4 Hours. If you just have a bit of leftover turkey and stuffing, these Turkey Croquettes are really nice too! If you’re craving a creamy turkey casserole a’la 1985 then look no further than this Creamy Turkey Macaroni Bake.
This turkey curry recipe is very similar to my Chickpea Masala recipe, substituting roasted leftover turkey for the canned chickpeas. Check that one out for a great vegetarian take on this- and it will freeze equally well.
- 2 inch piece of ginger, peeled and cut into to or three pieces
- 6 cloves garlic, peeled
- 2 large shallots, peeled and quartered
- 2 T. water
- 2 T. olive oil
- 2 T. ground coriander
- 4 t. ground cumin
- 2 t. ground turmeric
- 1/2 t. of cinnamon
- 2 15 oz. cans plain tomato sauce- I like to use Hunts
- 1 cup full fat coconut milk
- 6 C. leftover roasted turkey or chicken, shredded or cut into bite sized pieces
- salt and pepper to taste
- cilantro to garnish
Puree the ginger, garlic, and shallot with the water until smooth. I use my smoothie maker for this, but you could use a food processor or blender. Heat the olive oil in a heavy bottomed pot or Dutch oven over medium-high heat. Scrape the ginger puree into the heated oil and stir to cook until the mixture starts to brown, about three minutes. Quickly add the spices and stir for one minute more. Pour in the tomato sauce and the coconut milk. Stir to combine. Be sure to scrape up all the brown bits in the bottom of the pan. Reduce the heat to low. Add the turkey pieces and stir to coat in the sauce. Cover and simmer for about thirty minutes. Season to taste. Serve over the rice with a garnish of cilantro.
To stock my freezer with frozen lunches, I use these cool bento-style lunch boxes from easylunchboxes.com. I bought these back in the old days when my kids actually left the house for school. They are great for the freezer and you can microwave them as well. This isn’t a sponsored ad, I just like them! I also used frozen rice from Trader Joe’s – it’s a favorite product of mine and I keep several boxes of it in my freezer at all times. I just portioned out the frozen rice and curry into the boxes and they are ready to go right into the freezer for a Stouffer’s style lunch later on.