My family would gather on Thanksgiving day at Aunt Jeanne and Uncle John’s house (for 60 years!). On Friday or Saturday afterwards my mom would make another turkey with cornbread stuffing and pear salad (canned pears with a dollop of mayonnaise in the hole topped with a maraschino cherry). This way we had leftovers too.
The other day I picked up a turkey breast that was on sale and it was the perfect size for my family of three plus enough for leftovers. And since my brother and aunt weren’t around I got the skin all to myself – mwa ha ha ha!
And one of my favorite things to make with leftover turkey is Turkey Curry. It works just as well with leftover chicken, or just cut up some chicken breasts into about 1 inch cubes then quickly cook them in the pan before continuing with the recipe. Or use frozen or canned shrimp. To me, the best part of the whole dish is the toppings. Ma’am always put out little dishes with the condiments and we got to add our own.
It is definitely weeknight fast and really easy to adapt to special diets. To make it gluten-free, use cornstarch for the flour. For dairy free, soy, almond or better yet coconut milk will work well. For vegan use tofu and vegetable stock as well as the alternate milk.
Until next time, happy eating.