Main CourseDinner

Continental Turkey

Name: Continental Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: american
Ingredients: 4 tbsp unsalted butter; 100 g green onion chopped; 150 g celery chopped; 150 g green bell pepper chopped; 550 g cooked turkey diced; 0.25 cup slivered almonds; 140 g canned water chestnut drained and sliced; 0.25 cup all-purpose flour; 1 tbsp paprika; 1 tsp curry powder; 0.5 tsp dried basil; 0.5 tsp fine sea salt; 0.25 tsp black pepper freshly ground; 480 ml chicken broth; 120 g jarred pimento drained and chopped; 165 g canned crushed pineapple drained

This one-pan turkey skillet is a savory and slightly sweet main course, perfect for using up leftover holiday turkey. A creamy, spiced sauce brings together tender turkey, crunchy water chestnuts, and slivered almonds for a dish with a unique combination of flavors and textures.

An original recipe by Forkin

Total time: 45 min
Serves: 6
Difficulty: Easy
Per serving: 340 kcal

Allergen information: may contain celery, gluten, milk, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

4 tbspunsalted butter
100 ggreen onion, chopped
150 gcelery, chopped
150 ggreen bell pepper, chopped
550 gcooked turkey, diced
0.25 cupslivered almonds
140 gcanned water chestnut, drained and sliced
0.25 cupall-purpose flour
1 tbsppaprika
1 tspcurry powder
0.5 tspdried basil
0.5 tspfine sea salt
0.25 tspblack pepper, freshly ground
480 mlchicken broth
120 gjarred pimento, drained and chopped
165 gcanned crushed pineapple, drained

Equipment

large skillet with lid · measuring cups · measuring spoons · knife · cutting board

The method

Step by step

1
Melt the butter in a large skillet or sauté pan over medium-high heat.
About 1 min
2
Add the chopped green onions, celery, and green bell pepper to the pan.
3
Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened.
About 7 min
4
Stir in the diced turkey, slivered almonds, and sliced water chestnuts. Cook for another 2 minutes until heated through.
About 2 min
5
Sprinkle the all-purpose flour, paprika, curry powder, dried basil, salt, and pepper over the mixture.
6
Stir constantly for 1 minute to cook the raw taste out of the flour and toast the spices.
About 1 min
7
Slowly pour in the chicken broth, stirring continuously as you pour to create a smooth sauce.
About 1 min
Cook’s note: Stirring while you add the broth is key to a smooth, lump-free sauce.
8
Stir in the drained pimentos and drained crushed pineapple until well combined.
About 1 min
9
Bring the mixture to a gentle simmer, then reduce the heat to low.
About 2 min
10
Cover the skillet and cook for 15 minutes, or until the sauce has thickened and is hot and bubbly.
About 15 min
Cook’s note: If the sauce gets too thick for your liking, you can stir in a small splash of extra broth.
11
Serve immediately over rice or with biscuits.

Per serving

Nutrition

68%Score

Calories: 340.4kcal
Protein: 26.3g
Carbs: 18g
Fat: 19.3g
Fibre: 3.6g
Sugar: 7.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently in a saucepan over medium-low heat, or in the microwave, until warmed through.