Curried Turkey on Rice

This is the recipe that solves the day-after-Thanksgiving leftover problem. Cooked turkey gets a second life in a quick, mild curry sauce thickened with a flour-and-margarine roux and stretched with low-fat milk. Twenty minutes from cold leftovers to hot dinner.

The chopped apple is what sets this curry apart from a generic creamed turkey. As the apple sautes with the onion, it softens and melts into the sauce, adding a faint sweetness that plays against the warmth of the curry powder. It’s a classic British-Indian colonial trick (think Coronation chicken) and it works.

The two teaspoons of curry powder is mild enough for kids and crowd-pleasing for guests. Bloom it in the fat with the flour for 30 seconds before adding the milk, which deepens the spice from raw and dusty into rich and aromatic.

Serving over brown rice keeps this dinner diabetic-friendly and adds a nutty backbone that white rice can’t deliver.

Kitchen Tips

• Use a sturdy, slightly tart apple like Granny Smith or Braeburn. Sweet apples like Gala turn to mush.
• Whisk the milk in slowly, in a steady stream, while stirring. Dumping it in all at once gives you a lumpy sauce.
• Use rotisserie or roasted turkey breast for the cleanest flavor. Dark meat works but is richer.
• Add a tablespoon of mango chutney or a squeeze of lemon at the end for a brighter, more authentic curry finish.

Variations

• Stir in a handful of raisins or chopped dried apricots when adding the turkey for a sweet-savory contrast.
• Top with toasted slivered almonds, chopped scallions, or fresh cilantro.
• Substitute leftover roast chicken for the turkey; this works year-round, not just post-holiday.