Curried Turkey over Rice
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Curry powder||3 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Ground red pepper||1⁄8 Teaspoon (Cayenne)|
|Dry sherry||1⁄3 Cup (5.33 tbs)|
|Chopped cooked turkey/Chicken||4 Cup (64 tbs) (Bite Size Pieces)|
|Hot cooked rice||1 Cup (16 tbs)|
Melt butter in a 4 to 5-quart pan over medium heat.
Add onion and garlic and cook, stirring occasionally, until onion is soft.
Add curry powder and cook, stirring, for 2 minutes.
Add flour and cook, stirring, until bubbly.
Remove pan from heat and gradually stir in milk.
Return to heat and cook, stirring, until sauce boils and thickens.
Blend in pepper and sherry.
Add turkey and stir until heated through.
Season to taste with salt.
Serve curry over rice; pass condiments at the table to add to each serving.
Serving size: Complete recipe
Calories 2191 Calories from Fat 1050
% Daily Value*
Total Fat 118 g181.9%
Saturated Fat 55.4 g277.2%
Trans Fat 0 g
Cholesterol 415.7 mg138.6%
Sodium 1244.7 mg51.9%
Total Carbohydrates 205 g68.3%
Dietary Fiber 22.8 g91.3%
Sugars 56.9 g
Protein 102 g203.2%
Vitamin A 51.3% Vitamin C 53.1%
Calcium 84.9% Iron 104.6%
*Based on a 2000 Calorie diet