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
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
1/2 cup PLANTERS Cashews, coarsely chopped
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
3 Tbsp. milk
3 cups hot cooked long-grain brown rice
Add To Shopping List
Let's Make It
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.
Add chicken stock, turkey and nuts; stir. Bring to boil.
Whisk Neufchatel and milk until smooth. Stir into skillet; cook on low heat 3 min. or until heated through, stirring frequently. Serve over rice.
Garnish with 1 Tbsp. chopped fresh cilantro before serving.
Substitute fat-free reduced-sodium chicken broth for the chicken stock.
Prepare using OSCAR MAYER Carving Board Oven Roasted Turkey Breast or leftover roasted chicken.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
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.