Best 8 Turkey Patties With Curry Sauce Recipes

BOMBAY SLIDERS WITH GARLIC CURRY SAUCE

Steps:

• Mix 3/4 cup mayonnaise, 2 1/4 teaspoons curry powder, and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing sliders.
• Place turkey, next 6 ingredients, remaining 1/4 cup mayonnaise, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about 1/2 inch thick.
• Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet).
• Place patties on bottom halves of rolls. Top each patty with sauce. Cover with roll tops. Place 3 sliders on each of 4 plates and serve.

TURKEY WITH CURRIED CREAM SAUCE

Steps:

• In a small saucepan, melt butter over medium heat. Stir in flour and curry powder until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; set aside., In a large skillet, heat oil over medium-high heat. Add squash, zucchini and onion; cook and stir until tender. Add turkey, lemon zest and reserved sauce; heat through. Serve with rice; sprinkle with cashews.

CURRY TURKEY BURGERS

Steps:

• Toppings:
• Combine first 8 ingredients and form into 5 patties.
• Brush or drizzle patties with extra-virgin olive oil. Grill patties 6 minutes on each side on indoor electric grill or pan fry for same amount of time in a large nonstick skillet over medium high heat.
• Pile patties on split crusty rolls with lettuce, tomato, and chutney spread liberally on roll tops as a condiment. Serve curry turkey burgers with Thai Slaw and root vegetable chips.
• Garnish:
• Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.

PAUPIETTES OF TURKEY WITH CURRY SAUCE

Steps:

• Slice the turkey breast, lengthwise, into 4 roughly equal scaloppines. Place them between sheets of plastic wrap and pound them until they are as thin as possible without breaking.
• In a saute pan heat 2 tablespoons of oil and 2 tablespoons of butter over medium-high flame and cook the apples and onion for 5 minutes. Add the coriander and parsley and cook 3 more minutes.
• Place 2 tablespoons of the stuffing on each turkey scaloppine. Fold up the filets as if you were wrapping a package, overlapping the edges. Tie them with kitchen thread.
• In a wide, deep saucepan or casserole, heat remaining butter and oil over high heat. Sear the meat on all sides. Remove meat, lower flame to medium and add carrots, celery and onion. Saute vegetables until light brown but not burned. Pour in chicken stock and wine and deglaze the pan, scraping up particles with a wooden spoon.
• Add the meat, bring to boil, reduce to simmer and cook, covered, for 25 minutes.
• Remove meat from pan, cut off thread. Reduce cooking liquid by half. Strain and return to heat. Add cream and curry and reduce by two-thirds while stirring constantly. Adjust seasoning if desired. Pour over meat.

CURRY TURKEY STIR-FRY

Steps:

• Mix first 7 ingredients and, if desired, pepper flakes. In a large skillet, heat 1 tablespoon canola oil over medium-high heat; stir-fry red pepper until crisp-tender, about 2 minutes. Add green onions; stir-fry until tender, 1-2 minutes., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in turkey; heat through. Serve with rice.

TURKEY CURRY PATTIES

Steps:

• First, make the pastry. Combine the flour, spices, sugar and 1 tsp salt. Rub in the butter and shortening with your fingers until the mixture resembles breadcrumbs. Whisk 1 egg and the vinegar together, then tip into the flour mixture. Bring together into a dough using your hands, adding 3-6 tbsp water if needed until just pliable. Knead for 3-5 mins, then cover and chill for 30 mins. Remove from the fridge 30 mins before you're ready to use.
• Meanwhile, heat the oil in a pan and fry the onion over a medium heat for 10 mins until softened. Add the tomato, thyme, garlic, chilli, if using, and ginger. Fry for a further 3 mins. Mix all the spices with a few tablespoons of water, then add to the pan. Fry for another 5 mins until the water evaporates and the spices are fragrant.
• Add the turkey and fry for 5 mins. Pour in the stock, then reduce the heat and simmer for 10-15 mins until most of the liquid has reduced. Remove from the heat and leave to cool completely. Chill until ready to use. Will keep chilled for up to 24 hrs.
• Heat the oven to 180C/160C fan/gas 6. Roll the chilled pastry out on a floured surface or sheet of baking parchment (this helps prevent the turmeric from staining the surface) to a 4mm thickness. If it starts to crack, press small pieces of the pastry into the gaps to fill. Using a 15cm-diameter bowl as a template, cut out as many circles of pastry as you can, then re-roll the offcuts and repeat until all the pastry has been used. You should end up with about 10 circles. Transfer to a baking tray lined with baking parchment.
• Working with one pastry circle at a time, spoon 2 tbsp of the turkey curry filling onto one side of the circle, leaving a 2cm border. Beat the remaining egg with the milk and brush onto the border. Fold one half of the pastry over the other to form a semicircle and enclose the filling. Press the edges together, seal with a fork and prick the top all over.
• Bake for 20-25 mins, or until the pastry is firm. Leave to cool slightly and serve. After cooling completely, will keep in the freezer for up to three months.

TURKEY PATTIES WITH CURRY SAUCE

Steps:

• Heat butter in a saucepan; add onion.
• Cook, stirring occasionally, until soft.
• Put 1 cup bread crumbs in a mixing bowl; add the broth, stir.
• Add cooked onion, nutmeg, parsley, egg, salt and pepper.
• Add turkey, blend well.
• Divide mixture into 8 equal portions.
• Sprinkle remaining 1/2 cup of bread crumbs on flat surface and roll each pattie in bread crumbs.
• Flatten each pattie about 3/4" thick.
• Heat 2 Tbsp.
• oil in large skillet on stovetop.
• Cook pattie 4 minutes on each side or until nicely browned.
• Remove from the heat and let cool.
• Spoon curry sauce over patties and sprinkle with almonds.
• CURRY SAUCE: Peel apple, cut into small cubes.
• Heat butter in saucepan; add shallots, curry powder.
• Cook, stirring 1 minute.
• Add apple and stir.
• Add broth and tomato puree.
• Cook over moderately high heat for 3 minutes or until reduced to 1 cup.
• Add cream and cook 2 minutes.
• Patties can be frozen in advance; curry sauce and also be cooked in advance and reheated.

TURKEY CURRY

Steps:

• Lightly coat a skillet with cooking spray; saute celery and carrots until tender. In a bowl, mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk; mix until smooth. , Pour over vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, onion, garlic powder and curry powder; heat through, stirring occasionally. Serve with rice if desired.