Turkey Magiritsa

Photography: Randy Mayor; Styling: Jan Gautro

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.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 35%
  • Fat: 9.1g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 18g
  • Carbohydrate: 17g
  • Fiber: 2g
  • Cholesterol: 98mg
  • Iron: 1.5mg
  • Sodium: 697mg
  • Calcium: 34mg

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 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

Preparation

  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.
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