• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
409
Protein:
41 g
Fat:
11 g
Carbohydrates:
38 g
Sodium:
497 mg
Easter Egg Purple
Easter Egg Purple
Serves: 4
Easter Egg Orange
Easter Egg Orange
Easter Egg Yellow
If making the dish a day ahead omit the apricots and add them just before reheating. Serve with cooked basmati or brown rice and raita (a cooling cucumber and yogurt salad).
  1. In a large deep saucepan heat oil over medium heat; add garlic and onions. Cook and stir 3-5 minutes or until softened.
  2. Stir in turkey, turkey stock, apple, curry and cumin. Bring to a boil, cover and reduce heat. Simmer about 1 hour or until turkey is tender.
  3. Add apricots; mix starch and water together until smooth and stir into turkey mixture. Cook, stirring constantly until thickened. Garnish with chopped parsley or cilantro.
Easter Egg Pink
Easter Egg Pink

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