I have had a few people ask me for recipes that are both simple and easy so I decided to post this; a recipe I have been making for over 20 years. It is so simple that almost anyone can make it with leftover turkey and gravy, a onion and your favorite curry spice. All you need is some rice, noodles, a slice of toast or if you want some leftover stuffing to pour the curry over. Serve this over toast with a fried egg on top to make a great brunch dish. This is a great recipe to get the kids to help with.
1 large onion
1 ½ - 2 cups cooked turkey
2 cups turkey gravy
2 - 4 Tbsp. curry powder (to your taste)
1 Tbsp. butter
4 pieces toast
4 fried eggs
Extras: chopped toasted almonds and craisins
Optional: rice, noodles or stuffing for serving instead of toast
1. Dice the turkey and the onion. Heat the gravy and reserve.
2. Heat a non-stick skillet on medium add the butter to coat the bottom of the pan. Sauté the onion until translucent.
3. Add the turkey, stir and let warm through.
4. Add the gravy and stir to combine. Mix in the curry powder and taste. Add more if you like it stronger. Correct seasoning with salt and pepper. Optionally you can stir in some chopped toasted almonds (I prefer Marcona style almonds) and some craisins for sweetness. Fry the eggs to your preferred doneness.
5. Serve over toast, rice, noodles or stuffing. Top with fried egg. Serves 4.
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ideas and techniques of cooking rather than just a collection of recipes. I believe to grow as a chef, I need to continually learn and hone new techniques along with perfecting each technique I use every day. Whenever I go to a restaurant, whether fine dining, neighborhood pub, avant garde, or even fast food, I continually ask myself how can I do this better, what works and more important, what doesn’t? Feel free to send me comments, ask questions. Together, we can explore and make creative cuisine.
Spending almost thirty years in the computing field, I was able to travel experiencing a wide variety of tremendous cuisine. First I became a foodie, and when the opportunity arose, I was able to attend culinary school following my passion. I work as a part-time private chef and volunteer time at the community café in North Bend Oregon providing affordable meals in a restaurant setting to my community.