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Turkey Madras Recipe
|Boiling water||1⁄2 Cup (8 tbs)|
|Butter/Poultry fat||3 Tablespoon|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Mushrooms||4 , finely chopped|
|Curry powder||3 Tablespoon (Or As Per Taste)|
|Flour||1⁄4 Cup (4 tbs)|
|Tomato paste||1 Tablespoon|
|Turkey broth||2 Cup (32 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
|Cubed cooked turkey||3 Cup (48 tbs)|
Serving size: Complete recipe
Calories 2168 Calories from Fat 1267
% Daily Value*
Total Fat 144 g221.8%
Saturated Fat 83.4 g417.1%
Trans Fat 0 g
Cholesterol 715.2 mg238.4%
Sodium 3286.3 mg136.9%
Total Carbohydrates 117 g38.8%
Dietary Fiber 22.6 g90.5%
Sugars 40.4 g
Protein 118 g236.3%
Vitamin A 114.7% Vitamin C 43.1%
Calcium 55.7% Iron 126.9%
*Based on a 2000 Calorie diet
Let stand three minutes.
Heat the butter in a dutch oven or kettle and cook the celery, onion, garlic and mushrooms until the vegetables are tender.
With a wooden spoon, stir in the curry powder, flour and tomato paste until well blended.
Meanwhile, bring the broth to a boil and add it all at once to the kettle, stirring with a wire whisk.
Cook the mixture forty-five minutes and pass through a food mill or sieve.
Stir in the heavy cream.
Season to taste with salt and pepper.
Add the turkey and raisins and bring to a boil.