Turkey Madras Recipe
Ingredients
| 1/2 cup white raisins Boiling water | ||
| 3 tablespoons butter or poultry fat | ||
| Celery | 3/4 Cup (16 tbs), chopped | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Mushrooms | 4 , finely chopped | |
| 1 to three tablespoons curry powder, according to taste | ||
| Flour | 1/4 Cup (16 tbs) | |
| Tomato Paste | 1 Tablespoon | |
| Turkey broth | 2 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs) | |
| Ground black pepper | 1 To taste | |
| Cooked turkey | 3 Cup (16 tbs), cubed | |
| Salt | To Taste | |
Directions
Place the raisins in a bowl and cover with boiling water.
Let stand three minutes.
Drain.
Heat the butter in a dutch oven or kettle and cook the celery, onion, garlic and mushrooms until the vegetables are tender.
Stir occasionally.
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.
Let stand three minutes.
Drain.
Heat the butter in a dutch oven or kettle and cook the celery, onion, garlic and mushrooms until the vegetables are tender.
Stir occasionally.
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.
Chef
