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Meals On Mission Point: Curry Turkey

Looking to use up that left over turkey? Chef Clements has a solution!

Chef Clements takes us through a curry turkey recipe to use up Thanksgiving leftovers.

Ingredients:
Sweet potatoes
Turnips
Ginger
Garlic
Scallion
Coconut milk
Chicken stock (2 cups)
Serrano chili, diced (no seeds)
Salt and pepper
Olive oil

Directions: 

Dice the sweet potatoes and place them up in a pan with the turnips. Pour olive oil over them with salt and pepper, and mix it up.

Pre-heat oven to 350° and put the pan with the sweet potatoes and turnips in the oven for 15 minutes, or until golden brown.

For the base of the curry, put ginger, scallion, garlic, oil, serrano pepper, and lemongrass in a pot on the stove to cook. When those start turning brown, add the liquid ingredients: coconut milk and 2 cups of chicken stock.

In a separate pan, sauté the turkey to warm it up. Add a little bit of chicken stock and the oven-roasted sweet potatoes and turnips.

Once ingredients are done cooking and warming, add together and serve with garnishes. Chef Clements likes to use lemon and spinach leaves.