Total Time
24hrs 30mins
Prep 24 hrs
Cook 30 mins

Leftover turkey shines in this make-ahead curry. I often reduce the amount of curry powder as my family doesn't like it, but feel free to spice this how you please. I use fresh pineapple but it works well with the canned.

Ingredients Nutrition

Directions

  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.