Turkey Avgolemono

By Jen Pelka
November 27, 2014
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Author Notes: Making turkey stock the morning after Thanksgiving is a great way to get the most out of leftover bits from the day before: First, caramelize vegetable scraps in a deep pot, and then let them simmer alongside the turkey carcass, a big bundle of fresh herbs, and a few quarts of water for a couple of hours. This is a big recipe for a rich soup. It will make at least a dozen full meals, or twice as many for an appetizer when paired with a simple salad. My boyfriend Charles Bililies (chef at Souvla in San Francisco) likes to serve it with triangles of toasted pita or a big crusty piece of bread to soak up all the delicious broth at the bottom of the bowl. Recipe adapted slightly from Souvla restaurant.Jen Pelka

Makes: (at least) 12 servings

  • 6 quarts chicken or turkey stock (see notes above)
  • 12 eggs
  • 2 cups lemon juice
  • 2 cups cooked white rice
  • 4 cups cooked chicken or turkey, pulled from the bone in nice, big pieces
  • Olive oil for serving
  • Parsley for serving
  1. Heat the stock in a large pot on the stovetop. In a bowl, whisk whole eggs vigorously until frothy (by hand or with a stand mixer/hand blender), then add lemon juice while mixing.
  2. Slowly drizzle 1 to 2 quarts hot stock into the egg-lemon mixture while continuing to mix to allow to temper. Add the tempered mixture back to the remaining stock along with the rice and meat. Bring up to a brief boil and let simmer to thicken slightly.
  3. Season with salt and white pepper to taste. Garnish each bowl with a drizzle of olive oil and freshly chopped parsley.

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