Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Shredded cooked turkey 1/2 c Turkey stock
3 c Mixed cooked veggies 2 ts Coconut
4 Tomatoes 2 ts Chutney
1 bn Watercress 3 ts Lemon juice
1 tb Butter Salt and pepper to taste
1 Shallot, chopped 1 1/2 c Mayonnaise
1 1/2 ts Curry powder 1/8 ts Paprika
1 ts Flour 2 Lemons, quartered

Cool turkey and cooked vegetables. Quarter tomatoes; remove seeds,
strain and reserve any juice that comes from tomatoes. Wash
watercress and dry thoroughly. Melt butter in frying pan. Add shallot
and saute until translucent. Add curry powder and saute 1-2 minutes
more. Sprinkle in fllour and saute 3-5 minutes. Add stock, blending
well. Bring to a boil, stirring constantly. Stir in coconut, chutney,
and 2 teaspoons lemon juice; simmer 10-15 minutes. Strain and cool.
Season with salt and pepper. Season cooked vegetables with salt and
pepper; sprinkle with remaining lemon juice. Place in salad bowl.
Arrange turkey in center of bowl. thin mayonnaise with a small amount
of reserved tomato juice. Spoon carefully over turkey, sprinkle with
paprika. Arrange tomatoes and watercress sprigs alternatley around
edge of bowl. Garnish with lemon quarters and serve.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 03-24-95

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