Recipes: Curried Turkey and Rice Soup With Coconut

  • Updated: November 21, 2012 - 1:43 PM

Also: Turkey and Onion Stout Pot Pie; Sweet Potato, Fennel and Walnut Salad; Curry Cranberry Mayo; Ginger-Orange Mayo; Spicy Horseradish Cranberry Spread; Cranberry Maple Vinaigrette.

Turkey and Onion Stout Pot Pie makes good use of leftover turkey and vegetables.

Photo: Beth Dooley, Special to the Star Tribune

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CURRIED TURKEY AND RICE SOUP WITH COCONUT

Serves 4 to 6.

Note: Use canned, unsweetened coconut milk, not the coconut milk in the dairy case. To toast coconut, spread it out on a baking sheet and bake in a preheated 350-degree oven until it is golden brown, about 2 to 3 minutes, watching closely. It goes quickly. This bright, fragrant soup warms up a cold, snowy night.

• 1 tbsp. vegetable oil

• 1/4 c. shallots, minced

• 1 to 2 tsp. curry powder, to taste

• 4 c. chicken or turkey stock

• 1/2 c. long-grain white rice

• 1 carrot peeled and cut into 1/2-in. pieces

• 1 celery stick, cut into 1/2-in. pieces

• 1/2 c. apple cider

• 1 c. canned unsweetened coconut milk (see Note)

• 1 c. cooked, diced turkey meat

• 1 tbsp. fresh lime juice, optional

• Salt and freshly ground black pepper to taste

• 1/4 c. chopped cilantro for garnish

• 1/4 c. toasted shredded coconut, for garnish (see Note)

Directions

Film a large deep pot with the oil and set over medium heat and sauté the shallots until just tender, about 1 minute. Stir in the curry powder to coat. Stir in the stock, rice, carrot and celery. Increase the heat and bring the liquid to a boil. Reduce the heat and simmer until the rice is tender, about 20 minutes.

Stir in the cider, coconut milk and turkey. Season with the lime juice, salt and pepper to taste. Serve garnished with the chopped cilantro and shredded coconut.

Nutrition information per each of 6 servings:

Calories 270 Fat 15 g Sodium 165 mg

Carbohydrates 25 g Saturated fat 10 g Calcium 32 mg

Protein 12 g Cholesterol 22 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1/2 fruit, 1 lean meat, 2 1/2 fat.

 

TURKEY AND ONION STOUT POT PIE WITH CHEDDAR MASHED POTATO CRUST

Serves 4 to 6.

Note: Add any leftover cooked vegetables, such as green beans, to this pot pie recipe before topping it off. Vary the cheeses as you wish by substituting crumbled blue cheese, for example, for the Cheddar.

• 1 tbsp. unsalted butter

• 1 small onion, thinly sliced

• 1 c. sliced mushrooms

• 1/2 c. diced carrot

• 1/2 c. diced celery

• 1/2 c. dark beer

• 1/2 c. turkey or vegetable stock

• 2 tbsp. heavy whipping cream, optional

• 1 tbsp. chopped fresh thyme

• 1/4 c. fresh parsley

• 2 c. cooked, diced turkey meat

• 2 c. mashed potatoes

• 1/2 c. shredded Cheddar cheese, or more to taste

Directions

Preheat oven to 350 degrees. In a large deep saucepan set over medium heat, melt the butter and sauté the onion, mushrooms, carrot and celery until they become limp, about 3 minutes. Cover, reduce the heat and continue cooking until the vegetables have released their liquid, about 3 to 5 minutes. Remove the cover and continue cooking until the liquid has cooked off and the vegetables are beginning to brown, about 2 to 4 minutes. Whisk in the beer, stock and cream (if using) and simmer until the liquid is reduced by half, about 3 to 5 minutes. Stir in the thyme, parsley and turkey. Turn into a baking dish.

In a medium bowl, stir together the mashed potatoes and cheese. Spread the mixture over the turkey, patting it into place so that it completely covers the filling, using the back of a spatula or your palms. Bake until the potatoes are bubbly and hot, about 30 to 40 minutes.

Nutrition information per each of 6 servings:

Calories 233 Fat 10 g Sodium 370 mg

Carbohydrates 16 g Saturated fat 6 g Calcium 88 mg

Protein 18 g Cholesterol 67 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 bread/starch, 2 medium-fat meat.

 

 

SWEET POTATO, FENNEL AND WALNUT SALAD

Serves 6 to 8.

Note: When you're making those Thanksgiving sweet potatoes, bake a few extra potatoes to have on hand for this salad. You may also use any leftover sweet potatoes or squash if they are not topped with marshmallows or heavily glazed. To make this an entrée salad, toss in leftover turkey. To toast walnuts, place on a rimmed baking sheet in a 350-degree oven for 10 to 15 minutes, stirring occasionally, until fragrant.

• 1/4 c. white wine or raspberry vinegar to taste

• 1 small shallot, minced

• 1 tbsp. Dijon mustard

• 1 tbsp. honey

• 1/2 c. walnut or olive oil

• 1/2 c. cranberry sauce, fresh or canned

• 2 medium sweet potatoes (about 3/4 to 1 lb.), baked and cut into 1-in. cubes

• 1 fennel bulb, diced

• 1/2 c. sliced green onions

• Salt and freshly ground black pepper, to taste

• 1/2 c. toasted walnuts (see Note)

Directions

In a small bowl, whisk together the vinegar, shallot, mustard and honey. Whisk in the oil in a slow, steady stream. Stir in the cranberry sauce.

Turn the sweet potatoes, fennel, and green onions into a large bowl. Toss in enough vinaigrette to lightly coat. Season with salt and freshly ground black pepper to taste. Toss in the walnuts just before serving.

Nutrition information per each of 8 servings:

Calories 200 Fat 14 g Sodium 66 mg

Carbohydrates 17 g Saturated fat 1 g Calcium 38 mg

Protein 2 g Cholesterol 0 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1/2 bread/starch, 1/2 other carb, 3 fat.

 

CURRY CRANBERRY MAYO

Makes 11/4 cups.

Note: This sparks up a turkey sandwich with arugula stuffed into a pita or rolled into flat bread.

• 1/4 c. cranberry sauce

• 1/2 to 1 tsp. curry powder, or to taste

• 1 tsp. fresh lime juice

• 1/2 c. sour cream or plain Greek yogurt

• 1/2 c. mayonnaise

Directions

In a small bowl, whisk all of the ingredients together.

Nutrition information per 1 tablespoon:

Calories 56 Fat 6 g Sodium 37 mg

Carbohydrates 2 g Saturated fat 1 g Calcium 7 mg

Protein 0 g Cholesterol 5 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1 fat.

 

GINGER-ORANGE MAYONNAISE

Makes 1 cup.

Note: Toss this into a turkey-pasta salad to serve on dark greens and garnish with chopped cashews and cilantro.

• 2 tsp. fresh grated ginger, or to taste

• 1 tsp. grated orange rind

• 2 tbsp. fresh orange juice

• 1 c. mayonnaise

Directions

In a small bowl, whisk all of the ingredients together.

Nutrition information per 1 tablespoon:

Calories 100 Fat 11 g Sodium 78 mg

Carbohydrates 1 g Saturated fat 2 g Calcium 2 mg

Protein 0 g Cholesterol 5 mg Dietary fiber 0 g

Diabetic exchanges per serving: 2 fat.

 

SPICY HORSERADISH CRANBERRY SPREAD

Makes 1 generous cup.

Note: Try this on sandwiches of pumpernickel, thinly sliced turkey, red onion and Swiss cheese.

• 1/2 to 1 tbsp. freshly grated horseradish, or to taste

• 2 tbsp. cranberry sauce, or to taste

• 1/2 c. sour cream

• 1/2 c. mayonnaise

Directions

In a small bowl, whisk all of the ingredients together.

Nutrition information per 1 tablespoon:

Calories 67 Fat 7 g Sodium 47 mg

Carbohydrates 1 g Saturated fat 2 g Calcium 9 mg

Protein 0 g Cholesterol 6 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1 1/2 fat.

 

CRANBERRY MAPLE VINAIGRETTE

Makes a scant 1 cup.

Note: Toss this into an entrée turkey-wild rice salad and top with toasted pecans. Simply whisking a couple of tablespoons of cranberry sauce into your favorite vinaigrette adds a sweet-tangy note and bright color.

• 1 small shallot, minced

• 1 tbsp. Dijon mustard

• 1 tbsp. maple syrup

• 1/4 c. apple cider vinegar

• 2 generous tbsp. cranberry sauce, canned or homemade

• 1/2 c. vegetable oil

• Salt and pepper to taste

Directions

Put all of the ingredients into a bowl and shake vigorously until combined.

Nutrition information per 2 tablespoons:

Calories 140 Fat 14 g Sodium 48 mg

Carbohydrates 5 g Saturated fat 2 g Calcium 5 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1/2 other carb, 3 fat.

Side Dish Make-over Ideas

If you made three times the amount of your grandmother's beloved (yet fussy) stuffing or whipped enough potatoes to feed the neighborhood, don't despair. Here are a few ideas for side dish makeovers.

STUFFING CODDLED EGGS

Preheat oven to 350 degrees. Spread the leftover stuffing in a well-buttered baking dish and make several indentations into the stuffing large enough to coddle an egg. Crack an egg into each of the indentations. Sprinkle the eggs with shredded sharp Cheddar cheese. Bake until the eggs are set, about 15 minutes.

CREAMY POTATO AND LEEK SOUP

Melt 1 tablespoon of unsalted butter in a large, heavy saucepan set over medium-high heat and sauté about 1 cup of chopped leeks (white part only) until translucent, about 2 to 3 minutes. Stir in several cups of chicken or vegetable stock, bring to a boil and reduce to a simmer. Whisk in enough leftover mashed potatoes to make a thick soup. Add white wine if you wish and a little extra cream to taste. Season with grated nutmeg, salt and freshly ground pepper to taste. Serve garnished with chopped parsley.

Sausage Stuffing Bake

Preheat oven to 350 degrees. In a large skillet, set over medium heat, cook a pound of crumbled sausage until it is no longer pink. Put this into a large bowl and mix in 1 cup of prepared stuffing. Put this into a heavily buttered baking dish and top with shredded Colby cheese. Bake until the cheese is bubbly and the mixture is heated through, about 10 to 15 minutes.

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