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Cold Poached Turkey with Curry Sauce

2 Turkey tenderloins (about 1 Pounds)
2 tb Lemon juice
2 ts Chicken bouillon granules
1/8 ts Crushed red pepper
1 sm Onion, cut into fourths
1 Cl Garlic, cut in half
Leaf lettuce


Curry sauce
1 c Plain yogurt
1 tb Chutney
2 ts Chopped fresh cilantro
1 ts Curry powder
Dash of ground pepper (cayenne)


Place turkey tenderloins, lemon juice, bouillon granules, red pepper, onion and garlic in Dutch oven.

Add just enough water to cover turkey (2-1/2 to 3 cups). Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until juices run clear. Refrigerate turkey in broth until cool. Prepare Curry Sauce.Line serving platter with leaf lettuce. Slice turkey diagonally across the grain into 1/4-inch slices. Arrange turkey in two rows of overlapping slices on serving platter. Spoon some of the Curry Sauce evenly over turkey. Serve with remaining Curry Sauce.

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