Friday, November 12, 2010

Curried Turkey

This second recipe is part of our series on celebrating the wonderfully diverse American Muslim community. Eid-al-Adha falls quite close to Thanksgiving this year so I'm sure turkey is on the mind. This appetizing dish combines a variety of ingredients commonly used in most American kitchens with South Asian curry in an attempt to boost the flavor of an all-American dinner staple.                                                                          

 Curried Turkey

(Print this Recipe)

1 ½ lb halal smoked turkey slices, thick sliced
1 4oz can sliced mushrooms
Alcohol free maraschino cherries to decorate

1 ¾ cups heavy cream (1/4 more if needed)
1 pkg. (8 oz.) Cream Cheese, softened
2 Tbsp Grated Parmesan
1 to 2 Tbsp curry powder, more or less to taste
1 cube of halal chicken bouillon
1 Tbsp butter

Preheat oven to 375oF

Put all sauce ingredients in a blender and mix well. Start with 1 ½ to 1 ¾ cup of heavy cream and then add more if needed to combine ingredients thoroughly, try not to add too much as you don’t want the sauce to be to runny when the dish cooks in the oven.

Layer the sauce and turkey in a baking dish, starting and finishing with the sauce. Cover with drained mushrooms and cherries.

Bake for about 20 to 30 minutes and serve with plain basmati rice.

1 comment:

  1. This is may favorite!
    I really miss this turkey... :(
    Lots of kisses, Palmirinha!


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