Thanksgiving was a few days ago, and I’m going crazy with leftover turkey dishes. I’ve been exploring new, interesting dishes that are also easy to prepare and healthy. This one is just perfect. Just a handful of nutritious ingredients, yet it is a bit tangy with just a touch of heat … and lots of flavor.
Flavors are a subtle, balanced combination. It’s a mild curry flavor with just a hint of green chile heat and taste. The buttermilk is what makes it just a bit tangy. And it’s full of vegetables and low in carbs. This recipe will be at the top of my list for leftover turkey. It can be made with either dark or light meat – I used about 2/3 dark and 1/3 light.
- 3 14.5-oz cans of chicken broth
- 2 medium carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 2 cups thinly sliced mushrooms
- 1 tsp curry powder
- ¼ tsp ground red pepper (or pepper flakes)
- 1½ cups diced cooked turkey
- ¼ cup diced mild green chiles
- 1 cup buttermilk
- optional: ½ cup cooked rice
- In a large saucepan, combine the chicken broth, carrots, celery, and mushrooms. Cover and bring to a boil over medium-high heat.
- Reduce heat, add curry powder and red pepper (and rice, if desired) and simmer for 15 minutes.
- Stir in the turkey and green chiles, and simmer 10 more minutes, stirring occasionally.
- Stir in the buttermilk and simmer for a couple more minutes.
- Garnish with green onions and enjoy!