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Turkey Magiritsa

Photography: Randy Mayor; Styling: Jan Gautro
Yield 6 servings (serving size: 1 1/3 cups)
This is a variation of the classic Greek soup magiritsa, which is typically made from 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.


  • 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 leftover cooked turkey, shredded (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

Nutrition Information

  • calories 232
  • caloriesfromfat 35 %
  • fat 9.1 g
  • satfat 1.9 g
  • monofat 4.9 g
  • polyfat 1.3 g
  • protein 18 g
  • carbohydrate 17 g
  • fiber 2 g
  • cholesterol 98 mg
  • iron 1.5 mg
  • sodium 697 mg
  • calcium 34 mg

How to Make It

  1. Combine 2 tablespoons lemon juice and flour in a bowl; whisk until smooth. Add eggs; whisk until combined.

  2. Bring 1 cup broth to a simmer in a medium saucepan over medium-high heat. Gradually add hot broth to egg mixture, stirring constantly with a whisk. Return egg mixture to pan. Cook 2 minutes or until slightly thick, whisking constantly. Remove from heat; set aside.

  3. Heat the oil in a large saucepan over medium-high heat. Add the onion and a dash of salt, and sauté 8 minutes or until tender. Add 6 cups broth; bring to boil. Reduce heat, and simmer 5 minutes. Add turkey meat, and simmer 2 minutes. Add rice, and slowly whisk in egg mixture. Keep warm over low heat. Add remaining ingredients immediately before serving.