Butterball Foodservice | Curried Turkey with Roasted Vegetables

Name: Butterball Foodservice | Curried Turkey with Roasted Vegetables
Ingredients: 1. Heat ½ cup oil in a heavy-duty pot (large enough to hold all the ingredients), then sauté the onions and garlic to a light brown. Add turkey and sauté for 10–12 minutes.; 2. While the onions, garlic and turkey are sautéing, combine the curry powder, cardamom, black pepper and cinnamon sticks with ¼ cup oil and blend well.; 3. Combine the cornstarch and broth and add to the turkey mixture. Add the raisins and blend well. Bring to a boil and simmer for 20–25 minutes.; 1. Combine all the cut vegetables in a large stainless steel bowl.; 2. Pour the Seasoned Oil over the vegetables and blend well.; 3. Pour the seasoned vegetables into a preheated roasting pan.; 4. Roast the vegetables in a preheated 425°F oven for 30 to 40 minutes, until golden brown.; 1. Combine the oil, curry powder, black pepper, cardamom and salt, and blend well.; 1. Place a cup of prepared rice in the center of a soup plate. Add a cup of the Roasted Curried Vegetables to the left of the rice and a cup of the Curried Turkey to the right, and serve.

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Experience a flavorful entrée with Curried Turkey and Roasted Vegetables. Savory ground turkey seasoned with curry, onions, garlic, and raisins—served with roasted vegetables for a delicious,...

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Ingredients

1. Heat ½ cup oil in a heavy-duty pot (large enough to hold all the ingredients), then sauté the onions and garlic to a light brown. Add turkey and sauté for 10–12 minutes.
2. While the onions, garlic and turkey are sautéing, combine the curry powder, cardamom, black pepper and cinnamon sticks with ¼ cup oil and blend well.
3. Combine the cornstarch and broth and add to the turkey mixture. Add the raisins and blend well. Bring to a boil and simmer for 20–25 minutes.
1. Combine all the cut vegetables in a large stainless steel bowl.
2. Pour the Seasoned Oil over the vegetables and blend well.
3. Pour the seasoned vegetables into a preheated roasting pan.
4. Roast the vegetables in a preheated 425°F oven for 30 to 40 minutes, until golden brown.
1. Combine the oil, curry powder, black pepper, cardamom and salt, and blend well.
1. Place a cup of prepared rice in the center of a soup plate. Add a cup of the Roasted Curried Vegetables to the left of the rice and a cup of the Curried Turkey to the right, and serve.