Preheat the oven to 400°F.
In a large sauté pan, cook the onion, celery, carrot and mushrooms in 1 tablespoon of the butter for 3 to 5 minutes, until the onions are translucent.
In a deep ovenproof dish, combine the sautéed vegetables, the remaining 1 tablespoon butter, rice, chicken stock, 1 tablespoon of the curry powder, bay leaf and parsley.
Cover with a lid or aluminum foil and bake for 40 minutes.
Remove from the oven and set aside to cool completely to room temperature. Place into a large mixing bowl.
Cut the Granny Smith apples into small cubes and place in a separate mixing bowl. Sprinkle with the lemon juice so they don’t turn brown.
Cut the bananas into cubes and add to the apples. Toss gently to coat with the lemon juice.
Add the apples and bananas to the rice. Add the pineapple, turkey, cheese, mango chutney, sour cream, Worcestershire sauce and remaining 1 tablespoon of curry powder, and toss gently to coat.
Season with the salt and white pepper and toss gently to coat.
Serve in hollowed-out papayas.
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