Best 2 Turkey Mulligatawny Recipes

Turkey mulligatawny is a hearty and flavorful dish that combines the taste of turkey with traditional mulligatawny flavors. Originating from India, mulligatawny is a curry-based soup featuring turkey, vegetables, and a blend of spices. It is a popular comfort food that can be enjoyed by people of all ages. With its creamy texture and tantalizing aroma, this delicious soup is sure to become a favorite in your kitchen. Whether you're looking for a quick and easy weeknight meal or a dish to impress your guests, turkey mulligatawny is sure to please.

Let's cook with our recipes!

TURKEY MULLIGATAWNY SOUP WITH CORIANDER

Turkey Mulligatawny Soup with Coriander image

I'm always looking for wonderful ways to use leftover turkey. This is a great soup recipe from Gourmet Magazine! Soup's on!

Provided by Bev I Am

Categories Poultry

Time 1h

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

1 turkey carcass, broken into large pieces
4 1/2 quarts water
1/3 cup water
4 cloves garlic
3 pieces peeled fresh gingerroot (1-inch cubes)
1/4 cup vegetable oil
2 tablespoons curry powder
3/4 teaspoon ground cumin
2 large boiling potatoes (about 1 pound total)
4 cups chopped onions
3 carrots, sliced
1 cup canned unsweetened coconut milk (available at Asian markets, specialty foods shops, and some supermarkets)
1/4 cup fresh lime juice
1/3 cup finely chopped fresh coriander
coriander sprig (to garnish)

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.

TURKEY MULLIGATAWNY

Turkey Mulligatawny image

My mom loves mulligatawny - a thick curry soup with the unusual addition of apple. I used leftover turkey instead of chicken, and thickened the works with lentils and rice too. A finishing dash of cilantro and lime juice lightens up the flavours.

Provided by YummySmellsca

Categories Lunch/Snacks

Time 1h45m

Yield 10 bowls, 10 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons coconut oil
1 large Spanish onion, chopped finely
1 large carrot, diced
6 garlic cloves, minced
3 tablespoons grated fresh ginger
1 serrano pepper, stemmed, seeded, and minced
1 tablespoon coriander
1 tablespoon cumin
1/2 teaspoon cinnamon
2 teaspoons turmeric
6 cups low sodium chicken broth or 6 cups turkey stock
3 cups water
1 teaspoon dried calendula flowers
1 1/2 cups red lentils
1 cup brown basmati rice
2/3 cup unsweetened applesauce
1/4 cup minced fresh cilantro
1 (14 ounce) can unsweetened coconut milk, well shaken (lite is fine)
1/4 cup lime juice
2 cups chopped cooked turkey (I used a mix of light and dark)
kosher salt, to taste
1/2 teaspoon black pepper

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.

Nutrition Facts : Calories 366.2, Fat 14.9, SaturatedFat 10.8, Cholesterol 21.3, Sodium 81.5, Carbohydrate 40.3, Fiber 4.8, Sugar 3.1, Protein 21.2

Tips:

To make the mulligatawny soup more flavorful, use a combination of chicken and vegetable broth. You can also add a splash of white wine for extra depth of flavor.
If you don't have any cooked turkey on hand, you can use rotisserie chicken or even canned chicken. Just be sure to shred it into small pieces before adding it to the soup.
For a creamy mulligatawny soup, stir in some Greek yogurt or sour cream just before serving. You can also top each bowl of soup with a dollop of whipped cream.
If you want a spicier mulligatawny soup, add a pinch of cayenne pepper or red pepper flakes. You can also add some chopped jalapeños or serrano peppers.
Serve mulligatawny soup with a side of rice, naan bread, or crackers. You can also garnish the soup with chopped cilantro, parsley, or mint.

Conclusion:

Turkey mulligatawny soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover turkey after a holiday meal. With its creamy texture, flavorful broth, and tender pieces of turkey, this soup is sure to be a hit with your family and friends.