Curried Turkey Dinner

This recipe makes a nice, light meal for those end-of-summer-but-still-hot summer days. It’s also a good one to have on hand after Thanksgiving, when you are burdened with a superfluity of turkey leftovers! It has curry, one of those rare spices that has a name that has actually been converted into a verb. (Think about it, do we say “Cinnamoned Bread” or “Adoboed Chicken”?!). Curry is rather strong– I used to live in the Lower East Side of Manhattan, nicknamed Little India. Every morning, right around 7am, the pungent odor of curry would rise from the restaurants below up to my 7th floor flat. :-p I guess living there was better than living next to a bunch of San Jose motorcycle accident attorneys in their condos… but it took me a looooong time before I could make myself cook with (and endure) curry. So adjust the curry to your liking. I will say that curry IS good for you, so maybe that will help you persist!

Curried Turkey Dinner
Serves 4-6

2-3 pounds of fresh broccoli florets, washed and cut into chunks and cooked until tender (you can use frozen broccoli if you want)
3 cups cooked, diced turkey
1 can cream of mushroom soup
1/2 cup low-calorie mayonnaise
1 1/2 teaspoons lemon juice
1 to 1 1/2 teaspoons curry powder (to your taste)
1 1/2 cup seasoned croutons

Preheat your oven to 350 degrees F.

In a bowl, combine and mix the mayo, soup, lemon juice, and curry powder. Let sit for a moment.

Place your cooked broccoli into a medium-sized casserole dish. Add the turkey on top.

Pour your mayo/soup mix on top of the broccoli/turkey, making sure that you cover the broccoli (so it doesn’t get crispy or burn in the oven). Sprinkle the croutons over the top of everything.

Place the casserole in the oven, and bake for about 25 minutes. Serve immediately, with Basmati rice and a fresh-green salad with carrots. Yum!

Zucchini Casserole

We did a little experimenting this weekend with some zucchini, seeing we have a massive zucchini population explosion going on here at the Mecomber homestead. I posted about my Stuffed Zucchini recipe here, gushing about how versatile it is, etc etc. Well, my beloved daughter yanked herself away from her stereo cabinet and computer for a little while to treat me by cooking dinner for 10! She took my Stuffed Zucchini recipe and tweaked it a little. This is what she made.

Basically, she used the same ingredients (massively increasing the measurements to feed 10, of course) . Instead of making boats, she diced the zucchini and made a casserole. Oh my word– it was soooo good!! All of the kids ate it except the Picky One. They kids even had seconds! This is a great recipe. If you have extraneous zucchini, I suggest you give it a go.

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