Total Time
Prep 5 mins
Cook 15 mins

Delicious and healthy! Serve over hot, cooked rice. Each serving has 232 calories, 15 g carbohydrate, 29 g protein, and 6 g fat. Use less curry powder if you don't like the strong flavor.

Ingredients Nutrition


  1. Lightly coat a skillet with nonstick spray.
  2. Saute carrots and celery until tender.
  3. In a bowl, mix 1/4 cup milk and cornstarch until smooth.
  4. Add broth and remaining milk and mix until smooth.
  5. Pour over vegetables in skillet.
  6. Add onion, garlic powder, and curry powder.
  7. Cook and stir over medium heat for 4-5 minutes or until mixture thickens and bubbles.
  8. Add turkey and heat through.
Most Helpful

It was good, but needed more. We added an acid, lemon juice, to the finished product. I even added hot sauce to add some depth. However, it was easy and a great way to eat leftover turkey. You could probably use less cornstarch. I may make this again.

Miss Jackson November 30, 2009

What a quick and delicious way to reinvent leftovers. The sauce was thick and creamy and worked well with the turkey and vegetables. I wanted to add a little more flavor while maintaining the simplicity of the dish and added a half teaspoon of garam masala - good option. Served this over brown rice with sauteed apples on the side. Next time, I will include the apples with the dish itself. Thanks!

justcallmetoni November 27, 2007