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Recipes

Curried Turkey Casserole

Renal Diet Nutrient Analysis

  • Servings per recipe: 8
  • Serving size: 1/8 of recipe, ~1 cup

Nutrient Analysis

  • Calories: 380
  • Protein: 26g
  • Carbohydrates: 23g
  • Fibre: 2g
  • Total Fat: 20g
  • Sodium: 113mg
  • Phosphorus: 227mg
  • Potassium: 472mg

Renal and Diabetic Exchanges

3 protein, 1 starch, 1 vegetable

Ingredients

1/4 cup plus 2 tablespoons canola or olive oil
1 small yellow onion, diced small
2 garlic cloves, minced
1/4 cup all-purpose flour
1 cup 2% milk
2 cups no salt added chicken broth
2 teaspoons curry powder
ground pepper
3 cups broccoli florets
1 cup chopped pepper (yellow, green or red)
4 cups cooked turkey, cut into 3/4-inch pieces
3 cups white bread, diced medium

View Modification Options

Modification Options

You can also serve the turkey curry over rice and omit the bread.

Directions

1. Preheat oven to 400 degrees. In a medium pot, melt 1/4 cup canola oil over medium. Add onion and garlic; cook until slightly softened but not browned, about 7 minutes. Whisk in flour and continue to whisk 1 minute. Slowly add milk and chicken broth, whisking constantly until mixture is smooth. Cook, stirring frequently, until sauce comes to a simmer. Stir in curry powder and season to taste with pepper. Add broccoli and sweet pepper and cook just until beginning to soften, 5 minutes. Stir in cooked turkey. Transfer mixture to an 8-inch square baking dish.

2. In a small bowl, toss bread with remaining 2 tablespoons canola oil until coated. Top turkey mixture with bread and bake until sauce is bubbling and bread is golden brown, about 15 minutes.

Curried Turkey Casserole, 3.5 out of 5 based on 8 ratings