Turkey Magiritsa

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This is a variation of the classic Greek soup margiritsa, which is typically made with lamb, chicken broth, egg, and lemon, and is served to end the Lenten fast. Here it's transformed into a fine fall dish using turkey leftovers. - Jim Botsacos, Molyvos, New York, New York

Ingredients

• 2 tablespoons fresh lemon juice
• 1/2 teaspoon all-purpose flour
• 2 large eggs
• 7 cups fat-free, less-sodium chicken broth, divided
• 2 tablespoons olive oil
• 2 1/2 cups finely chopped onion
• Dash of salt
• 1 1/2 cups shredded leftover cooked turkey (light and dark meat)
• 1 cup cooked short-grain rice
• 1 cup shredded romaine lettuce
• 1/2 cup sliced green onions
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Combine 2 tablespoons lemon juice and flour in a bowl; whisk until smooth.
2. Add eggs; whisk until combined.
3. Bring 1 cup broth to a simmer in a medium saucepan over medium-high heat.
4. Gradually add hot broth to egg mixture, stirring constantly with a whisk.
5. Return egg mixture to pan.
6. Cook 2 minutes or until slightly thick, whisking constantly.
7. Remove from heat; set aside.
8. Heat oil in a large saucepan over medium-high heat.
9. Add onion and dash of salt, and sauté 8 minutes or until tender.
10. Add 6 cups broth; bring to boil.
11. Reduce heat, and simmer 5 minutes.
12. Add turkey, and simmer 2 minutes.
13. Add rice, and slowly whisk in egg mixture.
14. Keep warm over low heat.
15. Add remaining ingredients immediately before serving.

Yield: 6 servings (serving size: 1 1/3 cups)