Homemade Turkey Broth Makes this Wonderful Soup!

I love to make roast turkey dinners... selecting and preparing the bird itself, deciding what kind of dressing to make to go with it... cooking the cranberries... and of course eating the meal!



But I also know that after we have had a few leftover-turkey sandwiches, and eaten our fill of it... a couple of weeks down the road, there will another opportunity to enjoy that bird!

Because, within a couple of hours after we have feasted on our big turkey dinner, The Captain spends some time stripping the carcass of meat.  Then he cuts it in half and freezes each of the 2 pieces, with a leg and a wing, so that we can make broth and soup in January.

When decide we are ready to make broth, we take one of the packages out of the freezer and let it thaw overnight in the refrigerator.  Then, in the morning, we set up the crock pot and put the turkey pieces into it, and cover them with water.  I like to make plain broth that can be used in a variety of other dishes, so I don't add any seasonings.  Just plain water.

We let it bubble and cook all day long... for at least 6 to 8 hours... and it smells wonderful.   By the time it is done, there is a lovely golden broth and most of the meat has fallen off the bones.

I engage The Captain's help again, and he pours the broth into juice jugs that go into the refrigerator to chill.  And he puts all of the meat into plastic containers, which also go into the fridge.

The broth is very tasty and rich.    If I was not going to use it within the next several days, I would freeze it.  I use the turkey broth to make soups.  The meat is still flavorful as well and extremely tender,  I use it variety of ways... soups, omelets, chilis, or even salads and sandwiches. 
And now to the promised soup... This is one of the first things that I make up with my homemade turkey broth.  We love this soup and eat it enthusiastically for dinner and for lunches until it is gone!

It you don't have homemade turkey broth and leftover tureky, don't let that deter you from trying this wonderful soup!  You can certainly make it with chicken broth or bullion cubes, and chicken breasts... which can be cut up and cooked right in the soup pot. 

Mulligatawny is a soup that originated in Southern India.  There it is made with curried chicken, apples, and rice.

This recipe is based on one I found in a cookbook, called Crazy Plates, written by a pair of Canadian sisters.  I have prepared it many times over the past several years and have made some distinct changes to their version... too many to list... but the outcome is similar in taste and texture so I really do need to give them credit.

Here is how I like to make it in my kitchen.

Mulligatawnski My Way
Makes 9 hearty servings of about 1-1/2 cups each

• 1 tsp canola oil
• 1 cup celery, chopped
• 1 cup white onions, chopped
• 1 cup carrots, chopped
• 2 cloves garlic, smashed and minced
• 8 ounces leftover turkey pieces, dark and light, about 2 cups roughly chopped
• 2 tsp curry powder
• 1 tsp chili powder
• 1/2 tsp ground cumin
• dash of cloves
• 6 cups turkey broth
• 2 cups diced tomatoes, drained
• 1/2 cup uncooked brown rice
• 1 tsp salt
• dash of black pepper
• 2 cups apples, cored and chopped
• fat free sour cream or yogurt for topping
• lemon juice

1. Place canola oil in large soup pot over MEDIUM heat.
2. Add celery, onions, carrots, and garlic.  Cook and stir 5 or 6 minutes, until vegetables start to soften.
3. Add the cooked turkey pieces along with the curry, chili, cumin and cloves.  Stir and cook about 2 minutes.
4. Add the broth, tomatoes, rice, salt and pepper.  Bring to a boil then reduce heat to MEDIUM-LOW, cover and simmer for 15 minutes.
5. Add the apples and simmer for 10 more minutes. 
6. Remove from heat.
7. Serve hot and garnish with a dollop of sour cream or yogurt and a splash of lemon juice.

Per serving, not including garnish.
Weight Watchers P+ = 4.
Calories 156; Protein 11g; Carbohydrate 21g; Fat 3g; Fibre 3g.

Chop all the veggies before starting... the celery...

and the onions...

and the carrots.

If you don't have leftover turkey, cut up a couple of chicken breasts.

Saute the veggies and garlic in the oil, until tender.

Add the turkey and the spices.

Add the turkey broth, tomatoes, rice and salt and pepper.

Chop the apples, leaving the skin.  Add to the soup pot and cook for another 10 minutes.

Ladle it up into bowls, and add garnishes...

And even if you don't want the sour cream or yogurt on top, the lemon juice is a MUST!

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