Leftover Turkey Curry

LEFTOVER TURKEY CURRY

Perhaps one of the greatest challenges for any home cook is figuring out what to do with all those holiday leftovers. Well today, I'm going to be showing you how to transform some of that leftover Thanksgiving turkey meat into a delicious and unexpected dish. I call this recipe Leftover Turkey Curry, and though some might say this dish is a little too spicy for their taste. I say that all those pungent Indian spices are a great way to mask the flavor of that turkey meat so that you can almost forget that you are eating leftovers, again...

Serves 4

1	large yellow onion, peeled and finely chopped
2	tablespoons vegetable oil
2	cloves garlic, peeled and minced
2	bay leaves
1½	tablespoons fresh ginger, peeled and minced
1	tablespoon ground coriander
1	tablespoon ground cumin
1	tablespoon ground mustard
1½	teaspoons ground turmeric
1	teaspoon ground cardamom
½	teaspoon crushed red pepper flakes, or to taste
3	cups homemade chicken stock, or low-sodium canned chicken broth
1	15-ounce can diced tomatoes in juice
3	Yukon Gold potatoes, peeled and cut into 1-inch cubes
¼	cup dried cranberries or raisins
¼	cup blanched almonds
2	pounds leftover roasted turkey meat, torn into bite-sized chunks
½	cup plain yogurt
	Kosher salt and freshly ground black pepper

1. In a large skillet set over low heat, combine the onions and oil. Cook, stirring occasionally, until the onions are golden brown, 10 to 15 minutes. Increase the heat to medium-high and add the garlic, bay leaves, ginger, and spices. Toast, stirring constantly, until very fragrant, about 1 minute. Add the stock, tomatoes, potatoes, cranberries, and almonds. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, 20 to 30 minutes.
   
   
2. Add the leftover turkey meat to the simmering sauce and warm through. Remove from the heat and stir in the yogurt. Season to taste with salt and black pepper.