Curried Turkey with Jasmine Rice

Turkey with apples, raisins and vegetables in a fragrant curry sauce, served over jasmine rice

Ingredients

• 2 tablespoons pure vegetable oil
• 1 large (about 1 cup) onion, chopped
• 1/2 cup chopped celery
• 1/2 large (about 1/2 cup) red bell pepper, chopped
• 1 clove garlic, minced
• 2 tablespoons all-purpose flour
• 1 tablespoon curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/8 teaspoon ground cloves
• 1 can (14.5 ounces) chicken broth
• 3 cups chopped leftover cooked Butterball® Turkey
• 1 large (about 1 cup) Granny Smith apple, chopped
• 1/2 cup raisins
• 1 teaspoon grated lemon peel
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon crushed red pepper
• 3 cups cooked jasmine rice
• shredded coconut, (optional)

Directions

1. Heat oil in large saucepan over medium heat. Add onions, celery, bell peppers and garlic. Cook 8 minutes, or until vegetables are tender, stirring frequently.

2. Add flour, curry powder, salt, turmeric and cloves; cook and stir 1 minute. Gradually add chicken broth, stirring until well blended. Cook 5 minutes, or until thickened, stirring constantly.

3. Stir in turkey, apples, raisins, lemon peel, lemon juice and crushed red pepper. Cook 5 minutes, or until apples are crisp-tender and mixture is hot, stirring occasionally.

4. Serve over the rice. Top with coconut, if desired.