Turkey Mulligatawny Recipes

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.

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard cloves.

Steps:

• Melt oil in a large, heavy bottomed pot (I used a cast iron Dutch oven) over medium heat.
• Add the onion, carrot, garlic, ginger, and pepper and cook, stirring, until softened and lightly brown, about 10 minutes.
• Stir in the coriander, cumin, cinnamon and turmeric. Cook 1-2 minutes, until fragrant.
• Add the broth, water and calendula.
• Bring mixture to a boil and add the lentils, rice and applesauce.
• Reduce heat to low and simmer, covered, for about 1 hour, stirring occasionally.
• With an immersion blender (or in batches with a standard blender), puree until smooth.
• Add cilantro, coconut milk, lime juice and turkey meat. Place back over medium heat.
• Season with salt and pepper to taste, then serve.

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.
• Makes about 14 cups, serving 10.