Quick Curry Sauce
|Butter/Margarine||3⁄4 Pound (3/4 Cup)|
|Chopped onion||2 Cup (32 tbs)|
|Chopped celery||2 Cup (32 tbs)|
|Tart apples||3 , peeled, finely chopped|
|Curry powder||1 Tablespoon|
|All purpose flour||1 3⁄4 Cup (28 tbs) (Regular, Unsifted)|
|Turkey broth||3 Quart (12 Cups)|
|Canned mushroom pieces||16 Ounce, drained (2 Cans, 6 Or 8 Ounce Each)|
|Heavy cream||1 Cup (16 tbs)|
Melt butter or margarine in a large pan (about 2-gallon size).
Add the onion, celery, apples, and curry powder.
Cook until vegetables and fruit are soft.
Stir in flour and gradually blend in the turkey broth.
Blend with the sauce the mushroom pieces, Worcestershire, salt, and cream.
Bring to a boil, stirring frequently, and cook gently for about 10 minutes.
You can make the curry sauce the day before; chill, covered, overnight and reheat to use.