Alicante Turkey Soup

Photo: Johnny Autry; Styling: Cindy Barr

This is the first course in the three-part meal that constitutes a traditional Alicantino “drunken turkey” feast. El Cruce in Almoradí doesn't give out their official recipe for the meal, but this and the related recipes are a close approximation. Traditionally, this soup also includes egg yolks poached in the stock, but we skip that here for a simpler ­version. Have your butcher cut your turkey breast in half for you if you don't have a heavy chef's knife or cleaver.

Yield: Serves 6 (serving size: about 2 ounces turkey and about 3/4 cup stock)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 40 Minutes
Total: 5 Hours, 43 Minutes

Nutritional Information

Amount per serving
  • Calories: 112
  • Fat: 1.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 19.8g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 53mg
  • Iron: 1mg
  • Sodium: 263mg
  • Calcium: 14mg

Ingredients

  • 1 (1-pound) bone-in turkey breast half, skinned
  • 1/2 cup brandy
  • 5 cups Turkey-Saffron Stock
  • 1/2 teaspoon salt

Preparation

  1. 1. Cut turkey breast in half crosswise. Combine turkey and brandy in a large zip-top plastic bag. Refrigerate 5 hours or overnight. Discard brandy.
  2. 2. Place Turkey-Saffron Stock in a large saucepan; bring to a boil. Stir in salt. Add turkey to pan. Cover, reduce heat, and simmer for 23 minutes or until done. Remove turkey from pan; let stand 10 minutes. Remove turkey from bone, and discard bones. Cut turkey into bite-sized pieces, and return to pan. Divide the turkey and broth evenly among 6 bowls.
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