Turkey Mulligatawny Recipes

TURKEY MULLIGATAWNY SOUP RECIPE

Steps:

• Heat the olive oil in a large saucepan set over medium heat. Add the onion, carrots, celery and apple. Cook, stirring occasionally, until the vegetables are tenders, about 5 minutes.
• Add the garlic, curry powder, thyme, salt, cinnamon, nutmeg and cayenne (if using). Cook, stirring constantly, for 1 minute.
• Stir in the cauliflower, then add the chicken broth. Stir to combine. Increase the heat to medium-high and bring the mixture to a boil.
• Once boiling, reduce to a simmer. Cook until the cauliflower is tender when pierced with a fork, about 25 minutes.
• Stir in the turkey and coconut milk. Cook to heat, about 2 minutes.
• Stir in the parsley. Serve.

TURKEY MULLIGATAWNY SOUP WITH CORIANDER

Steps:

• In a large kettle or stockpot combine the carcass with 4 1/2 quarts of the water, or enough to cover it, and simmer the mixture, uncovered, for 3 hours. Strain the stock through a large sieve into a large bowl, return it to the kettle, and boil it until it is reduced to about 10 cups.
• In a blender purée the garlic and the gingerroot with the remaining 1/3 cup water. In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it cook the purée, stirring, for 2 minutes, or until the liquid is evaporated. Add the potatoes, peeled and cut into cubes, the onion, the carrots, and 5 cups of the stock and simmer the mixture, covered, for 30 minutes, or until the vegetables are very soft. In the blender purée the mixture it batches until it is smooth, transfering it as it is puréed to another large kettle. Stir in the remaining stock, the coconut milk, the lime juice, and salt to taste, simmer the soup for 10 minutes, and stir in the chopped coriander. The soup may be made 2 days in advance, cooled completely, uncovered, and kept covered and chilled. The soup keeps, covered and frozen, for 2 months. Serve the soup garnished with coriander sprigs.

TURKEY MULLIGATAWNY

Steps:

• Melt butter over medium heat, once it foams, add onion. Season with salt and cook until tender, approximately 3 minutes. Add apple, carrot and garlic and stir in to coat with butter, season again with salt and pepper. Cook for about 5 minutes, until apple is tender. Sprinkle flour and spices over veg/fruit mixture and cook until seasonings are fragrant. Cook about two minutes then add stock, stirring until vegetables are tender, about 10 minutes. Add turkey, rice, coconut milk and lemon juice and simmer gently for about 10 minutes. Add lemon zest, if using, and season with salt and pepper, to taste. Serve with garnished with cilantro.