The end of the turkey … the end of the year! It was a Big Bird, and we ate it all, with the scraps and bones destined for the soup pot. Oops! Not that kind of Big Bird …!
Headed for the soup pot? Oh-oh ... |
Today’s recipe is dead - um, very - simple. It would be nice to have the turkey drippings the recipe calls for, but butter works equally well. As long as you can muster up the 4 c. diced turkey you’ll need to make this, you’ve got yourself a meal that serves 4, and a Big Bird that’s only a memory! Um … I’d best move on to that recipe before I scare someone.
Honeyed Turkey Gobbler:
4 c. (1 L) diced cooked turkey, in 1-in. (2.54 cm) chunks
1-½ c. (375 mL) liquid honey
¾ c. (185 mL) prepared mustard (“ballpark” mustard - the bright yellow kind)
1 tbsp. (15 mL) curry powder
¾ c. (185 mL) turkey drippings or melted butter
Cooked rice, to serve 4 (see Note)
Preheat oven to 350 deg. F. Place turkey in 1-qt. (1 L) ungreased casserole dish. Combine remaining ingredients in small bowl; pour over turkey, tossing well. Cover and bake 30-to-35 min. or until hot and bubbly, stirring occasionally. Yields 4 servings - over rice is nice.
For more recipes using leftover turkey, see One Click: Turkey.
Note: See How to Cook Rice.
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Dice cooked turkey into 1-in. (2.54 cm) chunks. |
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Pour sauce over turkey. |
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Bake until hot and bubbly. |
