November 23, 2009 Written by Tracy Hepler
Tired of turkey sandwiches the day after thanksgiving. Try Mulligatawny a South Indian inspired soup made with curry and leftover stock and meat from your Thanksgiving Turkey. It’s sure to add some new spice to your post Thanksgiving celebration.
Directions and Ingredients
Saute:
3 TB butter
1 clove garlic/minced
Add and saute:
2/3 cup uncooked rice
Add:
1 cup chopped onions
1 cup shaved carrots
Add:
11 cups turkey stock (strain broth from boiled carcass)
1 tsp. curry
1/2 tsp. saffron (optional)
Mix:
1 cup light cream or evaporated milk
4 TB corn starch
Add corn starch mixture to broth (heat up and stir for 5 to 10 minutes). Add pepper to taste.
Add:
2 cups chopped turkey.
Serve and enjoy!
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