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Rating: 4.27 stars
103 Ratings
  • 5 star values: 51
  • 4 star values: 38
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 3

Here is another of my Mom's old recipes. It is great for leftover turkey after the holidays, when you tire of turkey soups and sandwiches. Optional: if you want to show off, garnish with fresh parsley and side dishes of raisins, chutney, slivered almonds, hard cooked eggs, and both sweet and dill pickle spears.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

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  • In a medium saucepan over medium heat, melt the butter, Saute the onion until translucent, not browned. Reduce the heat to a simmer, and stir in the mushroom soup, drained mushrooms, and milk. Heat while stirring constantly until the mixture is smooth. Add the sour cream, curry powder, and turkey meat, stirring while it all heats through. Cover and allow to low simmer 20 to 25 minutes. Ladle the curry mixture evenly over the rice for each individual serving.

Nutrition Facts

607 calories; protein 29.9g; carbohydrates 66.7g; fat 23.8g; cholesterol 87.4mg; sodium 781.3mg. Full Nutrition
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Reviews (87)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/05/2003
Really good. I added alot more curry powder to mine to make it more like a true curry. Almost three times as much. Great for leftovers!! Read More
(46)

Most helpful critical review

Rating: 3 stars
12/11/2008
I thought it was just okay. I followed the recipe exactly with the exception of adding some frozen peas for color and veggie serving. We found that it needed a lot of salt and pepper and won't make it again. Read More
(6)
103 Ratings
  • 5 star values: 51
  • 4 star values: 38
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 3
Rating: 4 stars
06/05/2003
Really good. I added alot more curry powder to mine to make it more like a true curry. Almost three times as much. Great for leftovers!! Read More
(46)
Rating: 4 stars
12/26/2003
This was a good change from the usual turkey leftovers. However I did change a few of the ingredients. I used cream of chicken soup fresh mushrooms and a lot more hot curry. We love spicey! I also added leftover peas to the rice. It made a sweet contrast to the spice of the curry. The thumbs were up for this recipe. You could easyily substitute chicken for the turkey. I will be making this again. Read More
(36)
Rating: 4 stars
06/05/2003
My hubby was in the mood for curry and this did the trick. When I tasted it before it simmered I was skeptical but it comes out tasting fairly authentic when all is said and done. My 3-year-old refused to try it and just ate the rice until the end of the meal. He then polished off two servings of it! Thanks for a quick and good recipe. Read More
(25)
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Rating: 5 stars
10/18/2004
Really liked this one! I added 2 handfuls of Craisins and a medium apple. I also used 2 tbsps curry (one hot one plain) and this dish was definitely a keeper. It makes me want to cook a turkey in the "off-season" just to eat it again. Thanks Clint! Read More
(14)
Rating: 4 stars
06/05/2003
Good recipe for the left overs... I suggest you substitue rice with the left over stuffing... I added a little more curry than the recipe called for as the simmer time brings out the spice's full flavor... Read More
(12)
Rating: 5 stars
06/27/2006
My family and I thought this recipe was awsome... As with others I used fresh mushrooms added peas and red peppers for color and a bit of garlic with extra curry for flavor. I served it with basmati rice but think I'll try it with pasta next time...Maybe penne? Thanks for helping me get rid of that leftover turkey!!! Read More
(11)
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Rating: 5 stars
06/05/2003
We loved this dish!!! It was simple to make and very flavorful. I must admit that I added more curry powder than what the recipe called for (I used 3/4 teaspoon) and it tasted even better the next night. You can also serve this over toast buttered and cubed. I also had it over some mashed potatoes and found it to be quite flavourful as well. Thank you so much for sharing this recipe with everyone. Read More
(10)
Rating: 5 stars
03/15/2006
Great for left-overs. I added more curry and a little hot sauce to spice it up. I also substitued plain yogurt for the sour cream and used fresh mushrooms. We've always struggled with what to do with leftovers. This recipe is a keeper. Read More
(8)
Rating: 5 stars
06/05/2003
very good. I was pleased to find a curry recipe without coconut milk in because my husband has high cholesterol and diabites Read More
(6)
Rating: 3 stars
12/11/2008
I thought it was just okay. I followed the recipe exactly with the exception of adding some frozen peas for color and veggie serving. We found that it needed a lot of salt and pepper and won't make it again. Read More
(6)