Today we are all thinking about getting ready for Thanksgiving.  I don’t collect, nor do I have any friends who collect vintage turkey platters.  Love them but don’t have them, I might think about it if I could find a lovely transferware piece like the one pictured.  I will be spending Thanksgiving with my “family” and am so excited to be able to help with all the shopping, prepping and, of course, eating our birds.  I think I am invited to help prepare because I will put my hands inside the birds with the salt!  You do have to salt the interior of the critters, that is a given!  We do the traditional menu and usually add a new item each year, a couple of years ago I asked if I could add my hot carrot mold (I had the recipe on my blog a couple of weeks ago). It was a huge hit and is now part of the tradition. This year we are thinking of adding a jello mold, everything old is new again!

I have always loved Thanksgiving to me it is a wonderful family time. When I was working it was the only day off before the rush of the Holiday season and I insisted on having a big bird.  Usually, it was the just two of us Mom and me. I happen to love leftovers just as much or more than the actual dinner…Mom only wanted it the day of the feast….more for Nena!  Now that there is just me I am honored and thrilled to be included in a big family gathering with dear friends.

I thought I would post a recipe for a leftover that I have enjoyed for many years.  Hope you do as well.

From Nena’s Recipe Box

(Origin Unknown)

Turkey Slices with Curried Cream Sauce

6 slices turkey breast

2 Tablespoons butter

2 Tablespoons flour

1/2 teaspoon curry powder (I usually add more)

1 cup chicken broth

1/4 cup milk

1/2 small banana diced (1/2 cup)

1/4 cup snipped pitted dates

1/4 cup chopped cashews

1/2 teaspoon finely shredded lemon peel

3 cups hot brown rice

Wrap turkey in foil and heat in a 300º oven until heated through.   Meanwhile in a small saucepan melt butter.  Blend in flour and curry powder. Add chicken broth and milk all at once.  Cook and stir over medium heat until thickened and bubbly (don’t boil).  Cook and stir 1 minute more.  Stir in banana, dates, cashews, and lemon peel.  Arrange turkey over rice.  Pour sauce over turkey.  Makes 6 servings.  Serve with green salad with light dressing and French green beans or shredded Brussel sprouts.  Of course, a dry white wine of your choice.

Happy Thanksgiving!