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What to do with “Leftover Turkey? ” ©

November 26, 2013






Just a quick one, which I love, “What to do with Leftover Turkey?”

Leftover Turkey makes the most delicious soup and the meat, an excellent ‘meat melee sauce,’ to be eaten with rice, pasta, and vegetables of your choice.


Food For Thought

My daughter is an excellent cook! She has understood how important “Taste” is! Her question used to be, “Why doesn’t it taste like it does when you make it Mummy?” I would reply, “Taste Taste and Taste again and it will slowly come.” So often people are so concentrated on following the recipe, that they forget to taste it at all! Or sometimes, because a recipe they are cooking reminds them of another recipe they like, they are surprised when it doesn’t taste the same with the one they know. To tweak a recipe, as I call it, you need to think about the vital ingredient SALT. This is, despite the ‘anti-salt campaign,’  the essential ingredient in bringing out ‘full taste.’ Other ingredients include lemon and sugar, depending on the recipe. A squeeze of lemon, livens up mushrooms considerably for example. Then there is cream and butter, which often ‘make’ a recipe, and lastly  a hint of ‘heat’ from the wonderful ‘chili pepper.’ It can make all the difference, when a recipe is a little flat, even if you can only barely detect it. Next time you are cooking experiment with what I have said and let me know the result.

“On average, taste three times!”


For my children  who are celebrating Thanksgiving, to Jonathan and his family for asking me last year, “What to do with left over turkey?” And for all of you out there who will be participating in this feast.


Left Over Turkey ©




For 6 persons



Preparation Time 30-40 minutes




4 medium onions quartered

2 cloves of garlic

6 medium carrots cut into chunks

2 leeks cut into chunks (opt)

1 stick of fresh Lemon grass cut in three

1 red chili

1 small sprig of Mediterranean celery or parsley

1 tsp salt

6 black pepper corns



2 egg yolks

juice of one lemon

1 heaped tsp “Corn” flour. ( Not “Plain/ordinary flour! New Cooks take note!)

Parsley leaves to garnish


Sauce for Turkey Meat ( Double up recipe if you have a lot of meat)

25 g butter

1 onion diced

6 cloves garlic pressed

Thumb piece of ginger

Turkey meat

2 tbs chopped fresh or died tarragon

200 ml cream or more



1. Remove carefully most of the meat off the turkey bones, removing any skin or gristle and arrange in mouth sized pieces in the center of a large dish with sides to hold your sauce. Place all the bones and skin in a large saucepan.

2. Clean and was your vegetables, cut onions into 4 segments, carrots and leeks into 3 centimeter chunks, peel and leave garlic whole, peel outer leaves off lemon grass and cut longways and into 6 centimeter pieces. Add whole chili, or remove seeds first for less heat. Place your ingredients on top of your turkey bones, season and add cold water to nearly cover the contents. Do not add more, or your turkey stock will not have a strong taste.

3. Bring to the boil and simmer gently for one hour.

4. Pass your stock through a sieve a discard turkey bones and reserve vegetables to place in food processor, including your ginger but not, the lemon grass and black pepper corns. Process until smooth and velvety. At least three minutes.

5. Add vegetable puree to stock and gently heat through, but do not boil. Remove your saucepan off the heat!

6. In a bowl place your egg yolks and add your corn flour which you have diluted in a tablespoon of cold water. Mix well and add lemon juice. Add to your eggs two table spoons of turkey stock and then return this to the saucepan of stock by passing it through a sieve.(You don’t want any lumps of egg in your soup!) It is important to do it precisely in this order, so that your eggs do not curdle.

7. Return your saucepan to a medium heat and stirring continuously bring the soup up to heat WITHOUT BOILING!

You need to be a little patient while doing this and when you taste the soup, it should be velvety and have no trace of flour on the tongue. It will take 4-5 minutes to do this. At no point must it boil, or it could separate out. Once the soup gives off steam, it is near boiling point!

8. When you have tasted your soup and are satisfied it is well seasoned and smooth, remove from the heat and serve straight away. Do NOT leave covered on the hot plate, as this may also cause the soup to separate.

This is a wonderful Greek Avgolemono soup, well known and easy to make!

N.B. Do not worry about there being too much garlic, when it is boiled the garlic tone is much more subtle, than when fresh.

****** New Cooks Note! Corn flour is a special thickening agent, made from corn and can not be replaced by ordinary plain flour, so be sure to buy ‘corn flour’ when you shop for your ingredients!

If your soup is too thick at the end, dilute with a little stock or water.


Sauce For Turkey Meat

Prepare turkey meat into mouth sized pieces, removing skin and gristle. Have at room temperature, before you add the meat to your sauce:

1. Peel and finely dice your onion. Peel and pass through the garlic press your garlic. Wash, pat dry  your tarragon with kitchen paper, remove leaves off stalks and finely chop. Keep tarragon to one side.

2. Melt butter in saucepan, add the above ingredients and sweat over a low heat for 3-5 minutes until transparent, but not colored. ( I place a layer of ‘grease-proof paper’ over the vegetables, so that they really sweat and don’t brown.)

3. Remove grease-proof paper and add cream, seasoning, tarragon and turkey meat which is at room temperature and not straight out of the refrigerator.

4. Heat through, with out boiling and serve with rice or pasta or vegetables of your choice.



Left Over Turkey ©


Clean the meat into mouth sized pieces, removing skin and gristle.


Left Over Turkey ©


Place turkey bones in large saucepan.


Left Over Turkey ©


Place on top your vegetables, parsley and nearly cover with cold water. Bring to the boil and simmer for one hour. Remove vegetables, adding the ginger, but taking care to discard the hard woody lemon grass and black pepper corns.

Process vegetables,( keeping a few carrots for garnishing,) for at least three minutes until velvety and completely smooth. This is a delicate soup not a chunky one, but the choice is yours.


Left Over Turkey ©

Squeeze lemon. More lemon juice may be required at the end, once tasted.

Left Over Turkey ©

Place corn flour in glass and dilute with 1 tbs cold water.


Left Over Turkey ©

Add to egg yolks.


Left Over Turkey ©

Mix thoroughly with fork. Add two ladlefuls of warm turkey stock and then return to saucepan with remaining stock.


Left Over Turkey ©

Pass through sieve into saucepan of warm turkey stock and processed pureed vegetables.


Left Over Turkey ©

Over a “medium” heat, heat through until the soup looks glossy and the flour is cooked and is not noticeable when you taste it. Try tasting it at the start to realize the difference. DO NOT ALLOW SOUP TO BOIL! Or the egg will separate out.

Usually when steam starts to come off the soup, it is just below boiling point. Stir continuously. This process should take 3-5 minutes.

Left Over Turkey ©

Here I have kept back some of the carrot to add as a garnish.


Left Over Turkey ©



Final result garnished with a leaf of parsley.






3 Comments leave one →
  1. Anna permalink
    December 16, 2013 7:50 am

    Jane, I know that this is delicious, and it is always a great reminder to consider soup this time of year. Thank you for the gift of your site!


  2. December 27, 2015 7:06 pm

    Reblogged this on What's Cooking In Jane's Kitchen and commented:

    Just the recipe!!!!! I have just finished making it!
    Hope you all had a Very Merry Christmas and Happy New Year!
    As always thank you all for ‘following,’ today I am celebrating 40,000 ‘Likes.’ Thank you so much! “Happy Cooking!”


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