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Bombay Turkey


Add a touch of India to your leftover Thanksgiving turkey.


  • 4 tablespoons butter or margarine
  • 2 to 3 teaspoons curry powder
  • 1/2 cup chopped onion
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • Dash of pepper
  • 1 1/2 cups chicken broth
  • 2 cups diced cooked turkey
  • 1 teaspoon shredded lemon peel
  • 2/3 cup long grain rice
  • 1/4 cup chopped cashew nuts
  • 2 tablespoons chopped canned pimiento


  1. In medium-size skillet, melt butter. Add curry powder and heat for 2 to 3 minutes.
  2. Stir in onion and cook until tender but not brown.
  3. Blend in flour, salt and pepper, stirring well. Add chicken broth all at once. Cook and stir until boiling; cook 2 minutes longer.
  4. Add cooked turkey and shredded lemon peel. Heat mixture to boiling.
  5. Stir in cashew nuts and pimiento.
  6. Cook rice according to package directions.
  7. Serve mixture over rice.

Yield: 4 to 6 servings

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