Leftover-turkey sandwiches are probably really monotonous by this point of the holiday season. Is there more leftover turkey in your future? David Davenport already showed us how to make a Turkey Pot Pie, and this week he shows us how to use leftover turkey in Mulligatawny Soup.
Bloomington Cooking School
2 large onions, chopped
6 cloves garlic, chopped
8 chicken thighs, chopped
2 quarts water
1) Simmer 1 large onion, 3 cloves garlic, and 4 of the chicken thighs in 2 quarts water until chicken is cooked.
2) Remove ingredients with a slotted spoon and set them aside in a bowl.
3) Take the remaining ingredients and simmer in the same broth. When chicken is cooked, add those ingredients to the same bowl.
1 pound leftover turkey, chopped
1 stick butter
1/4 cup olive oil
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1/2 cup flour
2 teaspoons curry powder
Dried thyme, to taste
3 cups Granny Smith apples, peeled, cored, and diced (Gala also works)
Salt and pepper, to taste
1 quart heavy cream
1) Melt butter and olive oil together in a small sauté pan. Sauté onions, celery, and carrots together until al dente.
2) Line a strainer with a wet cheesecloth. Strain broth through cheesecloth. Add vegetables, apples, and turkey to broth and bring to rolling boil.
3) Thoroughly mix curry and flour in a separate bowl. Add enough water to create a smooth mixture (no lumps).
4) Incorporate curry mixture into broth with a whisk. Add thyme.
5) Add cream, salt, and pepper to broth and stir.
6) Let soup simmer for about 30 minutes. It should thicken slightly (if needed, add spoonfuls of cornstarch to get desired thickness).
Per serving: 326 calories; 31g fat (84.5% calories from fat); 2g protein; 11g carbohydrate; 1g dietary fiber; 97mg cholesterol; 95mg sodium.