Meghan Duggan of the U.S. Women's National Hockey Team
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Went a little overboard and made a lot of turkey for Thanksgiving? And now the fridge is filled with half a bird and other things taking up precious room? Then let's get rid of that turkey by making one more dish out of it then hit the gym!

The following is a recipe for Curried Turkey Fricassee. It's a healthy alternative solution to what you had to endure the day before on Thanksgiving.

  • Serves: 4
  • Prep time: 15 min.
  • cook time: 15 min.
  • Difficulty: Easy

Here's what we need:

  • 1½ cups water
  • 2 cups Minute Rice
  • 4 tbsp. butter
  • 1 tbsp. curry powder
  • 2 cups frozen, cooked cauliflower florets
  • 2 cups Aunt Nellie’s Sliced Pickled
  • Beets, drained
  • 1¼ Ibs. turkey breast, cut into medium-sized chunks
  • Salt and freshly ground black pepper
  • ¼ cup whole-milk plain yogurt
  • ½ cup fresh cilantro, chopped

Follow these steps to get rid of that leftover turkey!

1. In a medium saucepan, bring water (lightly salted) to a boil.

2. Stir in rice, turn off heat and allow rice to absorb the liquid for 5 minutes.

3. Heat the butter in a very large sauté pan over medium-low heat.

4. Add the curry powder and stir until the powder is completely blended with the butter.

5. Add the cauliflower and beets and bring to a simmer. Stir and cook until the liquid thickens to a soup consistency.

6. Add the turkey chunks to the pan and simmer just until cooked, about 5 minutes.

7. Season with salt and pepper to taste. Turn off the heat and stir in the yogurt and cilantro.

8. Fluff the rice and divide it among 4 plates. Spoon an equal amountof curry mixture over each bed of rice and serve.