So you've inevitably got some turkey left in your fridge if you hosted a Thanksgiving Day meal. In years past, I usually get a tasty soup out of the deal. However, this year, with the help of the NY Times, I decided to go for something a little more exciting.
I made this dish without the spinach, as we had none. Otherwise, I followed the recipe with a bit extra on the tomato side and a bit less on the ginger, just because of what was in the kitchen.
This was a great, super tasty meal that was quite easy to make. I would certainly make it again with any poultry leftovers! We served ours over whole wheat cous cous with steamed broccoli.
Adapted from the NY Times
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 to 1/2 teaspoon turmeric
1/8 teaspoon cayenne, or to taste
1 cup tomatoes, chopped (canned are fine; include their juice)
1 cup coconut milk
Salt and freshly ground pepper
2 cups leftover turkey, white or dark meat or a combination, roughly chopped
1. Heat oil in a medium saucepan over medium-high heat; add onion, garlic and ginger and cook until they begin to soften, about 2 to 3 minutes. Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.
2. Add tomatoes and their juices and coconut milk and sprinkle with salt and pepper; bring mixture to a boil and reduce heat to medium. Simmer for another 8 to 10 minutes, or until tomatoes break down.
3. Add turkey to pan and continue to cook until turkey is warmed through, another 3 to 5 minutes. Adjust seasoning, garnish with cilantro and serve.
Additionally, I some pumpkin puree leftover from roasting my sugar pumpkin for the pie. This was exactly the right amount needed for some pumpkin bread. I followed this recipe from All Recipes, just divided it by a 1/3 as we only needed one loaf at a time. I also added about 1/3 C of chopped pecans. This made the house smell wonderful and is moist and delicious!