Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter |
| 2 cups | Cooked and cubed turkey or chicken |
| 1 medium | Onion; minced (up to) |
| ½ tablespoon | Curry powder |
| ¼ cup | Chutney |
| ¼ cup | Sherry |
| \N \N | Bombay sauce (below) |
| 2 \N | Halved; seeded and peeled |
| \N \N | Crumbled bacon |
| \N \N | Peanuts or toasted coconut; optional |
| 2 tablespoons | Butter |
| 2 tablespoons | Flour |
| ½ teaspoon | Each pepper and paprika |
| ¼ teaspoon | Salt |
| ¾ cup | Milk |
| 1 cup | Shredded mild cheddar cheese |
BOMBAY SAUCE
From: arielle@... (Stephanie da Silva) (COLLECTION) Date: Thu, 22 Jul 1993 18:23:06 GMT Melt butter in a medium frying pan. Saute turkey and onion until lightly browned. Add curry powder; continue to saute. Stir in chutney and sherry.
Pour Bombay Sauce into turkey mixture and place over low heat to warm through. Spoon into each avocado half. Garnish with bacon, peanuts or coconut and serve.
Bombay Sauce: Melt butter in saucepan; add flour, pepper, paprika and salt and mix well. Whisk in milk until smooth and cook over low heat until thick and bubbly. Stir in cheese.
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