Turkey Mulligatawny Soup
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Leftover turkey- means turkey soup!

first make some stock from the leftovers-

Basic Turkey stock (makes 3 quarts)
1 turkey carcass from 12 pound turkey cut into 4 or 5 large pieces to fit in pot. (try to keep plenty of meat on the carcass when you freeze it for soup)
1 Large Onion, peeled and halved
1 Large carrot, peeled and halved
1 Large Celery Rib, chopped course
3 medium garlic cloves, unpeeled and smashed
2 cups dry white wine
1 bay leaf
5 sprigs fresh parsley
3 sprigs fresh thyme

1. Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12 quart stockpot over med/high heat, skimming fat that rises to surface. Reduce heat to low and simmer, uncovered for 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer about 2 hours longer.
2. Strain stock through large mesh strainer into a large bowl, remove meat from strained solids, shred into bite size pieces and set aside. discard solids in strainer. cool stock slightly (20 minutes) spoon fat from surface. stock can be refrigerated covered for up to 2 days.

Next make some homemade madras curry powder-


8 tbsp coriander seeds
6 tbsp cumin seeds
4 tbsp ground cinnamon
1 tbsp mustard seeds
1 tbsp whole cloves
2 tbsp tumeric
1 tbsp fennel seed
8 tbsp peppercorns
1 tbsp ground nutmeg
2 tbsp ground cardamom
2 tbsp ground ginger (powder not fresh)
1 tbsp ground cayenne pepper


1. In a dry skillet over very low heat, place the coriander, cumin, mustard & fennel seeds. Roast the seeds gently, shaking the pan occasionally, until they begin to pop. Add the cinnamon, peppercorns, nutmeg, cloves, cardamom, turmeric, ginger & cayenne pepper.

2. Continue to heat & stir gently until the mixture is quite hot but not burnt. Grind in a mortar & pestle to a fine powder (or use a spice grinder). Pour into a clean, dry jar, seal, & let cool before using.




Turkey Mulligatawny Soup



1 clove garlic, minced

1/4 teaspoon ground cumin

6 whole cloves, finely crushed

1 Tbsp madras curry powder

1/4 tsp. ground ginger

cayenne pepper to taste

1/4 cup unsalted butter

Turkey meat (cooked), cut into serving pieces

3 stalks celery, sliced thin

2 onions, chopped

2 large carrots, diced

1 leek, sliced thin (white only)

Turkey stock (2 1/2 quarts)

salt & fresh ground black pepper to taste

2/3 cup long grain rice

2 medium apples, peeled, cored and diced

1 cup plain yogurt

1 lemon, (juice of) to taste

2/3 cup whipping cream, warmed slightly

fresh cilantro for garnish,

slivered almonds for garnish



1. Combine the garlic and spices and set aside.

2. Melt some butter in a large skillet and lightly brown your turkey meat, set aside

3. Add a bit of fat to a large stock pot and add the celery, onion, carrot, leek and spice mixture, blend well, add a bit of stock and cook until veggies are nearly tender.  Stir in remaining stock and season with salt and pepper.

4. Cover and simmer 30 minutes.

5. Add rice to soup and cook for another 15 minutes. Add your cooked bite size turkey meat.

6. Blend in apples and yogurt, simmer for 10 minutes

7. Skim fat

8. Stir in lemon juice, then blend in cream. Adjust seasonings, serve with a garnish of almonds and cilantro.



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