Turkey Curry

• 3 tbsp canola oil
• 2 lbs ground turkey
• 1 cup diced sweet onion
• 2 cups butternut squash, peeled & large diced
• ¼ cup chicken demi-glace (can use chicken stock but doesn't have same intense flavor)
• 1 cup white wine
• 3 tbsp brown sugar
• ½ cup heavy cream, room temperature
• 3 cups water
• 3 tbsp Madras curry
• ½ tsp cayenne
• salt to taste
• pepper to taste

Brown Rice

• 2 cups brown rice
• 2 tbsp unsalted butter
• 1 cup diced sweet onion
• 4 cups water
• ½ tsp salt
• 1 bunch sliced scallions
• 1 cup dried cranberries
• ½ cup cilantro, washed & rough chopped (reserve some for garnish)

Prepare the Turkey and Squash

1. In a braising pan, heat canola oil until smoking add turkey and begin to brown. Drain excess liquid.
2. Add chopped onions to pan and continue to cook with turkey until meat begin to caramelized
3. Add  curry and cayenne
4. Deglaze pan with white wine - scrape up caramel bits on bottom of pan - use a wooden spoon (do not use a metal spoon)
5. Add ¼ cup of chicken demi-glace, add water, bring to a boil, reduce to a high simmer
6. Add brown sugar and reduce liquid by ½
7. Add ½ cup heavy cream, squash and brown sugar
8. Cover pot and cook until squash is fork tender--about 20-25 minutes
9. Season with salt and pepper

Prepare the Brown Rice

1. In a saucepan on medium heat, sweat onions in butter
2. Add rice and coat with butter
3. Toast rice and keep stirring until rice begins to pop. 
4. Add water, bring to a boil, reduce heat and simmer, cover and cook for approximately 25 minutes or until fork tender
5. Fluff rice with fork and season with salt & pepper
6. Mix in dried cranberries and chopped cilantro

Plate the Dish

1. Serve turkey and squash over rice and garnish with cilantro