Often I decide what to cook based upon what is in the refrigerator. A few days after Thanksgiving, there is definitely turkey and that half a cup of canned pumpkin, which I never know how to use up. I searched the Internet for pumpkin chicken curry and adapted several recipes to the ingredients at hand. You might want to add some other vegetables, but I didn’t because I had some leftover vegetable sides to finish. Suggestions include red or green bell pepper, water chestnuts or carrots.
1 pound leftover turkey cubed
1/4 – 1/2 an onion, depending on how much onion you like
1 clove garlic
1/2 – 3/4 cup canned pumpkin
1/2 cup sour cream
1 Tablespoon curry powder
1/2 teaspoon thyme or tarragon
4-6 mushrooms, washed and sliced
2 Tablespoons olive oil
You can make this leftovers dish any way you like it, but here are some basic directions. Heat the oil and add the onion. Once it starts to cook, add in the garlic. Once the onion and garlic are cooked, add in the cooked turkey. Once the meat is cooked, add the curry powder, cayenne and herb. Add in the mushrooms. Stir and add in the maple syrup, pumpkin and sour cream. Stir until the sour cream is mixed-in. Serve over rice or couscous or just eat with leftover stuffing.