Curries are typically served with rice or flatbread. To put yet another Thanksgiving leftover to work in this turkey curry recipe, serve it over a bed of mashed potatoes. The curry sauce and cranberry chutney will be delicious on the potatoes.

The chutney -- an Indian condiment that usually blends cooked sweet fruit with pungent spices -- calls for whole-berry cranberry sauce, but fresh whole berries could be used, too. Add a little extra water, and simmer until the berries pop.

The turkey curry calls for coconut milk. You can make a lighter version of this dish by substituting an equal amount of light coconut milk or chicken broth. With the later, you won't get the same rich, thick sauce as with coconut, but it will still be great.

And if you are craving soup instead of curry, skip the chutney, and follow the turkey recipe as written. At the end, add 4 cups of chicken broth, and bring to a simmer for a delicious curried turkey soup.

The fastest way to make this recipe is to set the chutney to simmer, then prepare the curry while it cooks.

Cranberry chutney

Start to finish: 15 minutes

Servings: Eight

1 cup whole-berry cranberry sauce

1 medium yellow onion, diced

1/2 tablespoon diced jarred jalapeno slices (more or less to taste)

1 cup chopped dried apricots

1/4 teaspoon ground cloves

2 tablespoons grated fresh ginger

1/3 cup cider vinegar

1/4 cup light brown sugar

Salt and ground black pepper, to taste

In a medium saucepan over medium-high heat, combine all ingredients, and bring to a simmer, stirring often. Reduce heat to simmer for 10 minutes, or until the onions are tender. If the chutney gets too dry, add about 1/4 cup water.

Leftover turkey curry

Start to finish: 20 minutes

Servings: Six

2 tablespoons olive oil

1 large yellow onion, diced

4 cloves garlic, minced

1 tablespoon mild curry powder

4 cups leftover vegetables (such as green beans, peas, carrots or parsnips), roughly chopped

3 cups chopped cooked turkey

15-ounce can coconut milk

Salt and ground black pepper, to taste

In a large skillet over medium-high heat, combine the oil, onion, garlic and curry powder. Sauté for five minutes, or until the onion begins to soften. Add the vegetables, and toss to coat with the curry powder mixture.

Add the turkey and coconut milk, then bring to a simmer. Heat until warmed through, then season with salt and pepper. Serve with rice, flatbread or mashed potatoes and warm cranberry chutney.

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