Turkey Curry w/ Butternut Squash
Serves 4
Ingredients
Turkey Curry
- 3 tbsp canola oil
- 2 lbs ground turkey
- 1 cup diced sweet onion
- 2 cups butternut squash, peeled & large diced
- ¼ cup chicken demi-glace (can use chicken stock but doesn't have same intense flavor)
- 1 cup white wine
- 3 tbsp brown sugar
- ½ cup heavy cream, room temperature
- 3 cups water
- 3 tbsp Madras curry
- ½ tsp cayenne
- salt to taste
- pepper to taste
Brown Rice
- 2 cups brown rice
- 2 tbsp unsalted butter
- 1 cup diced sweet onion
- 4 cups water
- ½ tsp salt
- 1 bunch sliced scallions
- 1 cup dried cranberries
- ½ cup cilantro, washed & rough chopped (reserve some for garnish)
How-to
Prepare the Turkey and Squash
- In a braising pan, heat canola oil until smoking add turkey and begin to brown. Drain excess liquid.
- Add chopped onions to pan and continue to cook with turkey until meat begin to caramelized
- Add curry and cayenne
- Deglaze pan with white wine - scrape up caramel bits on bottom of pan - use a wooden spoon (do not use a metal spoon)
- Add ¼ cup of chicken demi-glace, add water, bring to a boil, reduce to a high simmer
- Add brown sugar and reduce liquid by ½
- Add ½ cup heavy cream, squash and brown sugar
- Cover pot and cook until squash is fork tender--about 20-25 minutes
- Season with salt and pepper
Prepare the Brown Rice
- In a saucepan on medium heat, sweat onions in butter
- Add rice and coat with butter
- Toast rice and keep stirring until rice begins to pop.
- Add water, bring to a boil, reduce heat and simmer, cover and cook for approximately 25 minutes or until fork tender
- Fluff rice with fork and season with salt & pepper
- Mix in dried cranberries and chopped cilantro
Plate the Dish
- Serve turkey and squash over rice and garnish with cilantro