RCI-MT.004.0338.001
Curried Turkey Dinner
Poultry Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe Serves: 4
Prep40 min
Cook15 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- (10 oz.) frozen broccoli spears1 packagecooked
- 2 cups
- (10½ oz.) reduced-sodium cream of mushroom soup1 can
- ¼ cup
- 1½ teaspoons
- 1 teaspoon
- 1 unit
Method
1
Cook the frozen broccoli spears according to package directions, then drain and set aside.
2
In a large skillet or saucepan, combine the reduced-sodium cream of mushroom soup, reduced-calorie mayonnaise, lemon juice, and curry powder over medium heat.
3
Stir the mixture until well combined and the curry powder is fully incorporated, about 2 minutes.
2 minutes
4
Add the cooked turkey cubes to the sauce and stir to coat evenly.
5
Fold in the cooked broccoli spears gently, being careful not to break them.
6
Heat the mixture through over medium heat until it reaches a gentle simmer, about 5 minutes, stirring occasionally to prevent sticking.
5 minutes
7
Transfer the curried turkey and broccoli to a serving dish, top with croutons, and serve immediately while hot.