Spices and Seasons – Saucy Sage and Cardamon Turkey!


Saucy Sage and Cardamom TurkeyLets face it, for all of us who love cooking we want something on the table for everyone! Given that I am a compulsive cook, there is always something that works despite the fact today’s world has many and myriad eating preferences. However, along those lines, today’s recipe was specifically developed last year for my friend’s who had a Thanksgiving for 3 people and was using turkey legs. She wanted something different, so this was what I had cobbled together for her.  That year, then I adapted it for Thanksgiving leftovers!  And, speaking of adaptation this recipe works very well anytime of the year with chicken or duck! Since, it really is all about the sauce, which gets simmer and finished off in the slow cooker. If you do not have a slow cooker it can be done on the stove top on low heat.

So, this is a deep and fragrant curry dish, that works with fresh or leftover turkey with a sauce that is started on the stovetop and then slow cooked and then finished off with sage and almonds, deeply delicious and flavorful, sweet and savory! If using fresh meat, it gets simmered with the sauce and if using cooked meat it gets thrown it later in the game, but essentially the magic is all about the blending of sage and cardamoms. It works well with rice, mashed potatoes or creamy polenta.

Spices and Seasons – Saucy Sage and Cardamon Turkey!

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours, 30 minutes

A flavorful and festive recipe for turkey, especially good for using leftover turkey. This is mostly done in the slow cooker.


  • 3 tablespoons oil
  • 2 medium sized white or red onions, diced
  • 1 tablespoon grated ginger
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper powder (or to taste)
  • 1 teaspoon salt or to taste
  • 1 cup chopped tomatoes
  • 1 cup coconut milk
  • 6 green cardamoms (gently bruised)
  • 2 black cardamoms
  • 1 large stick of cinnamon, (about 2 inches)
  • 3/4 cup raisins or craisins or a mixture
  • 11/2 cups of chopped cooked turkey or 2 turkey legs uncooked (see recipe note on using the different kinds of turkey)
  • To finish
  • 1 tablespoon chopped sage
  • 1 tablespoon sliced almonds


  1. Heat the oil on medium heat and add in the onions. Let the onions cook for about 5 to 7 minutes, until they soften, wilt and turn into a light toffee color.
  2. Add in the ginger and stir well for about a minute.
  3. Add in the turmeric, cayenne and mix well. If you are using uncooked turkey, please add it in at this point of time.
  4. Add in the tomatoes and the coconut milk and bring to a simmer.
  5. Add in the green and black cardamoms and the cinnamon stick.
  6. Place in a slow cooker and cook on high for about 2 hours. Stir in the raisins and or craisins and the cooked turkey and simmer for another 30 minutes.
  7. Serve this garnished with the sage and almonds.




About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.


  1. Cardamom can remove the slight “gamey” taste from turkey and chicken (especially leftovers). Really balances the flavor.

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