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Turkey Curry with Cashews

Turkey Curry with Cashews

30 Min(s)
30 Min(s) Prep
Make the most of leftover turkey with our Turkey Curry with Cashews. Turkey Curry with Cashews is the perfect combination of sweet, savory and crunchy.
What You Need
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6 servings
Original recipe yields 6 servings
1 Tbsp. oil
1 onion, chopped
1 stalk celery, thinly sliced
1 peeled apple, cut into bite-size pieces
3 cloves garlic, minced
2 Tbsp. curry powder
1 cup chicken stock
2 cups leftover roasted turkey
3 Tbsp. milk
3 cups hot cooked long-grain brown rice
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Let's Make It
1
Heat oil in large skillet on medium-high heat. Add vegetables and apples; cook 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in garlic and curry powder; cook and stir 1 min.
2
Add chicken stock, turkey and nuts; stir. Bring to boil.
3
Whisk Neufchatel and milk until smooth. Stir into skillet; cook on low heat 3 min. or until heated through, stirring frequently. Serve over rice.
Kitchen Tips
Tip 1
Special Extra
Garnish with 1 Tbsp. chopped fresh cilantro before serving.
Tip 2
Substitute
Substitute fat-free reduced-sodium chicken broth for the chicken stock.
Tip 3
Substitute
Prepare using OSCAR MAYER Carving Board Oven Roasted Turkey Breast or leftover roasted chicken.
Nutrition
Calories
410
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 75mg
25%
Sodium 310mg
13%
Total Carbohydrates 37g
13%
Dietary Fiber 4g
14%
Sugars 7g
14%
Protein 22g
44%
Vitamin A
2%
Vitamin C
4%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 6 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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