Kristie's Craziness

How do people organize and pack to move across the country? I’m seriously astonished at how much stuff we have accumulated. I want to minimize as much as possible before we get on the road. We already plan to rent a dumpster for old furniture that can’t be donated. I’m also trying to empty out the deep freezer.

Guess what I found downstairs? I have a package of wild turkey legs from the last turkey Rob shot. So I made Spicy Honey Turkey Legs in the Crockpot and turned the meat into Creamy Turkey and Spinach Curry.

I started the turkey legs in the crockpot after dropping Hannah off at school this morning. I had to run some errands, and when I came home, the house smelled amazing. I was tempted to just shred the meat and eat it like that, but I’ve been thinking about curry since Mother’s Day, so I followed through with my original plan.

This recipe is perfect for small humans with sensitive taste buds, because the yogurt minimizes the spice. And of course an extra helping of vegetables from the spinach is always considered a mom win.

Creamy Turkey and Spinach Curry

Ingredients

• 2 medium white onions, chopped
• 2 tsp ginger paste
• 2 TBSP minced garlic
• 1 tsp green curry paste
• Kosher salt
• 2 cups plain Greek yogurt
• 2 TBSP vegetable oil
• 2 lbs shredded turkey legs
• 2 10-oz packages frozen spinach, thawed and squeezed
• 4 cups brown rice

Directions

1. Puree half of the onion, 4 tablespoons water, the ginger paste, garlic, curry paste and 1 teaspoon salt in a food processor until almost smooth; set aside. Mix the yogurt with 1/2 cup water in a small bowl; set aside.
2. Heat the vegetable oil in a large skillet over high heat. Add the remaining onion and cook, stirring occasionally, until lightly browned and tender, about 3 minutes.
3. Add the onion-spice mixture to the skillet and cook, stirring occasionally, until dry, about 4 minutes. Reduce the heat to low and stir in the turkey, spinach and the yogurt mixture. Cook, stirring, until warmed through, about 3 minutes.
4. Serve over rice with pita bread.

Makes 8 servings

I hope your family enjoys this recipe. Have a great weekend.

Kristie