Leftovers. They’re always better than the real thing, especially when it comes to the turkey. I have never been a huge fan of the bird when it comes to the Thanksgiving table – give me cornbread dressing, mashed potatoes, and dessert, and I don’t even need a bird. I am of the “the best kind of turkey is two chickens” mentality. So while I pick around the turkey on the big day, I always make sure to pack some up to go. There are fewer things more pure than a leftover turkey sandwich. My new favorite way to use it up is in this Leftover Turkey Avgolemono.
Avgolemono is a traditional Greek soup. I love it because it is light and fresh, but creamy at the same time. The velvety texture comes from the addition of egg yolks, which help thicken the soup as it cooks. In addition to throwing in shredded turkey, I like to add orzo and lots of peppery watercress. This is the perfect post-Thanksgiving lunch or dinner side dish.
- 4 cups turkey stock or low-sodium chicken broth
- 3 medium leeks, white and light green parts cut into 1-inch rounds and well washed
- 3/4 cup orzo
- Kosher salt and freshly ground black pepper
- 2 large egg yolks
- 3 tablespoons fresh lemon juice
- 2 cups shredded leftover turkey
- 2 cups watercress, tough stems removed, plus more for serving
- Extra-virgin olive oil, for drizzling
- Bring stock and 2 cups water to a simmer over medium heat; add leeks and orzo and season with salt and pepper. Simmer until leeks are tender and orzo is al dente, about 8 minutes.
- In a small heatproof bowl, whisk together egg yolks, lemon juice, and a pinch of salt. Slowly whisk in 1 cup stock, then gradually stir back into soup. Cook over medium heat, stirring often, until thickened slightly, 4 to 5 minutes. Stir in shredded turkey and watercress; adjust seasoning. Ladle soup into bowls and serve with more watercress, a crack of pepper, and a drizzle of oil.
Amount Per Serving: Calories: 217-325