With the exception of the one or two years we had hot pot for Thanksgiving, we've had many years of Taiwanese-influenced turkey rice porridge for breakfast, mile-high turkey sandwiches and shredded turkey salads for lunch, and turkey noodle soup at dinner. Last year my dad thought it would be a great idea to toss the leftover shreds of turkey into Japanese style curry sauce and serve it over rice. Here's how we get rid of our turkey even before Christmas rolls around.
Brown the onions with vegetable oil. Sprinkle in salt, black and white pepper.
Toss in corn from a can. Mix together.
Dice potatoes in bite-sized cubes and toss in. Sizzle with butter and curry powder.
After a good sizzle, add enough water to cover the top of the potatoes.
Blend cubes of curry and stir until fully dissolved. Simmer.
Shred leftover turkey with a fork. Incorporate into the curry sauce.
Adding the turkey to the sauce early on dries out the turkey... and nobody likes dry turkey.
Pour curry sauce over the top of steamed rice, preferably short grain Japanese rice.
Some variations that I've found to be just as good:
1. Garnish with thinly sliced almonds for crunch.
2. Use carrots and celery instead of corn.
3. Pour curry sauce over instant ramen noodles.
4. Top the curry off with a poached egg for breakfast or brunch.
5. Substitute turkey and curry for ham and Hollandaise in your brunch benedict.
What does your family do with the leftover Thanksgiving turkey?
ML - 20101220/20101219