Recipe: Thai-Style Turkey Curry

Everyone loves the turkey sandwiches, the soup and the other leftovers in the days after Thanksgiving. It's amazing how much meat is on a turkey. It seems to last forever. So what do you do when the sandwiches and soup no longer appeal?

Turn to this unusual way to use turkey and other leftovers of the feast. It's a takeoff on Thai chicken curry, that spicy (but not too spicy, here at least), soupy, fragrant bowl of warmth. Got some acorn squash left over? Dice it and throw it in the curry. Excess green bean casserole? Chop the beans and add them too. Most other cooked vegetables also would do well in the dish.

Tips

If you have more time, simmer the broth and spices together for 15 minutes to develop the flavor.

This curry also works with cooked chicken or shrimp.

Thai-Style Turkey Curry

Makes 4 servings

8 ounces (half of a 1 pound box) fettuccine

1 tablespoon vegetable oil

5 green onions, sliced on diagonal

3 cloves garlic, minced

1 teaspoon Thai green curry paste

1 can (15 ounces) chicken broth

1/2 of a 15-ounce can coconut milk

2 cups cubed cooked turkey

1 cup cubed cooked squash

1 cup cooked green beans

1/2 teaspoon salt

Grated lemon zest, chopped cilantro, optional

1. Heat a large pot of salted water to a boil; add fettuccine. Cook according to package directions. Drain. Meanwhile, heat oil in a large skillet over medium heat. Add green onions; cook, stirring, 1 minute. Add garlic; cook, stirring 1 minute.

2. Stir in curry paste; cook 30 seconds. Stir in chicken broth; heat to a boil. Cook 5 minutes to reduce slightly. Stir coconut milk to mix in the cream at the top. Add to skillet. Reduce heat to low; cook 5 minutes. Add turkey, squash, green beans and salt. Cook until turkey is warmed through, 5 minutes. Serve over fettuccine in shallow bowls. Garnish with lemon zest and cilantro.