Mulligatawnski My Way

Makes 8 hearty servings

  • 1 tsp canola oil
  • 1 cup celery, chopped
  • 1 cup white onions, chopped
  • 1 cup carrots, chopped
  • 2 cloves garlic, smashed and minced
  • 8 ounces leftover turkey pieces, dark and light, about 2 cups roughly chopped
  • 2 tsp curry powder
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • dash of cloves
  • 6 cups turkey broth
  • 2 cups diced tomatoes, drained
  • 1/2 cup uncooked brown rice
  • 1 tsp salt
  • dash of black pepper
  • 2 cups apples, cored and chopped
  • fat free sour cream or yogurt for topping
  • lemon juice
  1. Place canola oil in large soup pot over MEDIUM heat.
  2. Add celery, onions, carrots, and garlic. Cook and stir 5 or 6 minutes, until vegetables start to soften.
  3. Add the cooked turkey pieces along with the curry, chili, cumin and cloves. Stir and cook about 2 minutes.
  4. Add the broth, tomatoes, rice, salt and pepper. Bring to a boil then reduce heat to MEDIUM-LOW, cover and simmer for 15 minutes.
  5. Add the apples and simmer for 10 more minutes.
  6. Remove from heat.
  7. Serve hot and garnish with a dollop of sour cream or yogurt and a splash of lemon juice.