Turkey with Curried Currant Sauce



1 lb carrots, peeled and cut in coarse chunks

1 White onion, peeled and cut in eights

2 Sprigs fresh thyme

1 Bay leaf


1 tsp freshly ground black pepper

1 c vegetable stock or water, or more as needed

1 tsp cornstarch

1 tbsp curry powder

3/4 c currants, plumped in warm water and drained

1 tsp freshly ground black pepper

2 tsp canola oil

1 tbsp minced garlic

8 c fresh spinach leaves, washed and dried

Minced fresh flat-leaf parsley, for garnish As needed

1-1/3 c long-grain brown rice, cooked

2 tbsp flaxmeal




Place carrots, onion, thyme and bay leaf in a pile on the bottom of a shallow roasting pan. Place the turkey on top of the vegetables. Season all with pepper.

Cover with foil. Bake in a preheated 350 degree F oven for about 1-3/4 hours until the internal temperature registers 170 degrees F when inserted in the thickest part of the breast.

Remove from the oven and let rest for 15 minutes. Remove the breast from the pan. Reserve the pan's contents.


Discard the bay leaf and thyme sprigs from the roasting pan. Using a slotted spoon, transfer carrots and onions to a blender.

Skim as much fat as possible from the pan juices. Pour the defatted juices into a measuring cup and add enough stock to measure 2 cups. Add to the blender along with cornstarch and curry powder. Blend at high speed until smooth.

Transfer to a small saucepan, add the drained currants and cook over low heat until heated through and currants begin to pop. Season with black pepper to taste. Keep warm until ready to serve.


In a large sauté pan, heat oil over medium-high heat and cook garlic, stirring, for 20-30 seconds, or until softened but not browned. Add spinach and continue cooking just until greens wilt. Remove from pan and keep warm.


Carve turkey into thin slices.

Toss cooked brown rice with flaxmeal and divide among 8 warmed dinner plates. On each plate, spoon 1 cup wilted spinach and fan several turkey slices.

Ladle 3 tablespoons warm sauce over the turkey. Sprinkle with minced parsley and serve.