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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


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.


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, 3.2 out of 5 based on 30 ratings