Curried Turkey And Broccoli
|Corn oil/Safflower oil||1 Tablespoon|
|Corn oil/Margarine||1 Tablespoon|
|Turkey breast||1 1⁄2 Pound, uncooked, cut into 3/8 inch slices|
|Onions||2 Medium, finely chopped|
|Unbleached flour||2 Tablespoon|
|Curry powder||1 Tablespoon|
|Turkey broth/Chicken broth||1 1⁄2 Cup (24 tbs) (Either Homemade / Canned)|
|1% milk||1 Cup (16 tbs)|
|Nonfat dry milk powder||5 Tablespoon|
|Broccoli||2 Pound, divided into florets (3 Small Bunches)|
In a large skillet heat oil and margarine over medium heat.
Add enough turkey to make a single layer.
Saute for 1 minute on each side.
Repeat with remaining turkey.
Keep turkey warm.
In the skillet saute onions in the pan drippings for 5 minutes.
Add flour, curry powder, salt and pepper; mix well.
Cook until golden brown, stirring constantly.
Stir in broth.
Bring to a boil over medium heat; reduce heat.
Simmer for 5 minutes, stirring frequently.
In a small saucepan combine milk and milk powder.
Add to curry sauce.
Bring to a boil.
Simmer for 5 minutes or until the sauce is smooth, stirring frequently.
In a steamer or saucepan steam broccoli in a small amount of water until tender-crisp; drain.
To the curry sauce add turkey, spooning sauce over turkey.
Cook until heated through.
In the center of a serving plate arrange turkey.
Arrange broccoli around turkey.
Spoon sauce over turkey and broccoli.