Curried Turkey Bake
Some dishes seem to be designed to sit in a pretty casserole dish on a potluck table at a festive local event. A never-fail casserole recipe, guaranteed to please, is a valuable addition to any recipe file. This creamy, slightly exotic dish will likely become a family favorite, and you’ll be asked many times to provide the recipe if you serve it at large gatherings.
Makes
Serving size
Ingredients
1 tablespoon olive oil, plus more for the baking dish
1 medium sweet onion, chopped
2 teaspoons garlic, minced
¼ cup all-purpose flour
1 cup sodium-free chicken stock
1 cup water
½ cup heavy whipping cream
1 tablespoon curry powder
2 cups cauliflower florets
1 red bell pepper, diced
8 ounces cooked turkey
2 cups cooked basmati rice
Instructions
- Preheat the oven to 400°F.
- Lightly coat a 9-by-9-inch baking dish with olive oil.
- In a large saucepan over medium-high heat, heat 1 tablespoon of olive oil.
- Add the onion and garlic, and sauté until softened, about 3 minutes.
- Whisk in the flour to form a paste, and cook for 1 minute.
- Whisk in the chicken stock, water, and cream and continue whisking until
the sauce thickens, about 5 minutes. - Whisk in the curry powder, and remove the sauce from the heat.
- Stir in the cauliflower, bell pepper, turkey, and rice.
- Spoon the mixture into the prepared casserole dish. Bake until the casserole
is heated through and bubbly, about 20 minutes. - Serve hot.
Cooking Tip
Unlike cooked chicken, cooked turkey is hard to find in the store, especially a product that is not loaded with sodium. That fact makes this recipe the perfect use for leftover turkey meat after a holiday feast.
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