The English Kitchen: Bombay Turkey

Today I am showing you something deliciously different to do with some of your leftover turkey.  We all enjoy our turkey sandwiches of course,  and maybe a pot pie. One thing I have always loved to do was to make Enchiladas which my family loved. 

Here in the UK, one thing they really like to do with leftover turkey is to do a curry. Next to Fish and Chips and Roast Dinners, curries are a National favourite! 

This recipe is adapted from a book I have had for a very long time, since even before I moved here to the UK, called Twice is Nice by Edna K Damerell.  It is a cookbook centred around making the best use of your leftovers.

Although no longer in print, you can still get copies of it second hand from second hand book sellers.  Its a pretty handy book to have.  It contains more than 600 recipes geared to using up all of your leftovers, be they meat, poultry, fish, vegetables, rice, pasta, beans or eggs. 

This recipe uses your leftover turkey (of course), but also chopped apple, onions, celery and garlic  . . .

It is seasoned with curry powder, salt, bay leaf, dry mustard powder and dried sage  . . . 

You will also need chicken broth/stock, single cream  . . .  and a good chutney.  I used mango chutney, but you can use whatever chutney you want.  Major Ball's would be good. 

You can control the heat/intensity of it by the strength of curry powder you use.  I used a medium curry powder, which is about as hot as I like it to be.  I don't think I would like it any hotter.

You serve it simply with steamed rice that you stir some more chutney into, which works remarkably well.  I would never have thought of stirring chutney through rice to give it some flavour.  You learn something new every day!

You can teach an old dog new tricks!

Todd really, REALLY enjoyed this.  As a Brit, he loved curries, and he thought this one was quite nice. He might have liked it a bit hotter perhaps, but for me this was just right!

Yield: Serves 6 - 8Author: Marie Rayner

Bombay Turkey

prep time: 10 minscook time: 20 minstotal time: 30 mins

Something deliciously different to do with your turkey leftovers!

ingredients:

60g butter (1/4 cup)

1 medium onion, peeled and chopped

1 clove garlic, peeled and minced

1 stalk celery trimmed and chopped

1 tart apple, peeled, cored and diced

2 TBS flour

1 TBS curry powder (you decide how hot you want it!)

1 tsp salt

1/4 tsp dry mustard powder

1/8 tsp sage

415 ml chicken stock (1 3/4 cup)

1 bay leaf

3 cups diced cooked turkey

120ml light cream (1/2 cup)

6 TBS chopped chutney

480g cooked rice (3 cups)

instructions:

Melt the butter in a large saucepan.  Add the onion,
 garlic, celery, carrots and apple. Saute, stirring occasionally until
tender.  Mix in the flour, curry powder, salt, mustard powder and sage.
 Cook over low heat, stirring constantly until mixture starts to
bubble.  Stir in the broth and add the bay leaf.  Bring to the boil,
stirring constantly, until the mixture thickens. Stir in the turkey,
cream and 3 TBS of the chutney.  Simmer gently until the turkey is
heated through.

Mix the remaining chutney into
the cooked rice.  Spoon the rice onto a platter to make a ring.  Spoon
the turkey mixture into the centre and serve immediately

So what is your favourite thing to do with your leftover turkey?  I do love a good pot pie myself, and my mom always made excellent turkey soup, and the North American in me really loves a good Enchilada!  Bon Appetit!