Fruity Turkey Curry

Total Time: 24 hrs 30 mins Preparation Time: 24 hrs Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 medium onions, peeled and chopped
• 1 celery rib, sliced
• 2 granny smith apples, with peel on,cored and thinly sliced
• 6 tablespoons butter or 6 tablespoons margarine
• 1/4 cup all-purpose flour
• 4 teaspoons curry powder
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dry mustard
• 1 bay leaf
• 3 cups chicken broth, or turkey if you have it
• 2 cups canned pineapple chunks, or fresh
• 1 cup half-and-half (whipping cream is too heavy) or 1 cup 10% cream (whipping cream is too heavy)
• 4 cups cooked turkey meat, , and dark,in bite size pieces

Recipe

• 1 here's something different to help use up leftover holiday turkey.
• 2 make this entire dish the night before, or first thing in the morning and then refrigerate all day; it tastes much better when reheated.
• 3 in a large saucepan over medium heat, melt butter and saute onions, celery and apple slices until tender, but do not let brown.
• 4 sprinkle with the flour and curry powder and cook for 3 minutes, whisking occasionally.
• 5 add salt, pepper, dry mustard and bay leaf, then slowly pour in the chicken stock (or turkey stock if you were ambitious and made some).
• 6 turn the heat up and bring to a boil, then turn heat back down and simmer for 15 minutes, stirring occasionally.
• 7 remove bay leaf and add pineapple chunks and cream and cook for 2 minutes.
• 8 remove from heat, cover, and refrigerate; pour into a storage container if you don't want to refrigerate your pot too.
• 9 just before serving, return curry mixture to a large pot and stir in turkey meat.
• 10 cook over medium heat until completely heated through.
• 11 serve with rice.
• 12 if you happen to have leftover cranberry sauce, goose it up with some raisins that have been plumped in hot water (or warm brandy) and some freshly grated ginger-- a sort of cheater chutney that uses up the cranberry sauce.