Curry is probably one of my favorite ways to use up leftover chicken, turkey, or other meats — not that we have them often. This one in particular is nice because you can throw it all together in a relatively short period of time, so if you are the sort to go chasing after Black Friday deals, you can still get a warming, filling supper on the table after you’re done bringing in all your shopping bags and before you collapse for the night. This could even be made in the crock pot, because canned veggies — potatoes in particular — tend to hold up well to slow cooking for extended amounts of time.
Squash & Turkey Curry
- 1-2 cups leftover mashed squash (or use a can of squash puree if your family polished it off already)
- 2 cans diced potatoes
- 1 can sliced carrots
- 1 can peas
- 1 can coconut milk
- 1 cup chicken stock
- 1/3 cup Madras curry powder
- 1 teaspoon powdered ginger
- 1 tablespoon hot sauce (adjust to your own taste, of course)
- 1 cup cranberry sauce
- 2 cups leftover turkey, chopped
In a saucepan on the stove, combine squash, coconut milk and stock; add curry powder and ginger. Stir well. Drain potatoes, carrots and peas and add to the pan along with turkey. Cook until heated through, then stir in cranberry sauce until it melts. Serve over rice (or leftover mashed potatoes.) I opted for canned veggies to make this a fast, tasty dish you can easily throw together while still recovering from spending a day cooking and having a house full of relatives; you could absolutely substitute frozen carrots and peas, and feel free to add any leftover veggies you have in the fridge as well.