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Leftover Turkey Avgolemono

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Leftover Turkey Avgolemono

Photo by Riley Wofford
Author Notes

Avgolemono – the Thanksgiving leftover edition. Turn leftover turkey and stock into a lemon-kissed soup with orzo and peppery watercress. —Riley Wofford

  • Prep time
    15 minutes
  • Cook time
    20 minutes
  • Serves
    4 to 6

  • 4 cups

    turkey stock or low-sodium chicken broth

  • 3

    medium leeks, white and light green parts cut into 1-inch rounds, well washed

  • 3/4 cup


  • Kosher salt and freshly ground black pepper

  • 2

    large egg yolks

  • 3 tablespoons

    fresh lemon juice

  • 2 cups

    shredded leftover turkey

  • 2 cups

    watercress, plus more for serving

  • Extra-virgin olive oil, for drizzling

  1. Bring stock and 2 cups water to a simmer over medium heat; add leeks and orzo and season with salt and pepper. Simmer until leeks are tender and orzo is al dente, about 8 minutes.
  2. In a small heatproof bowl, whisk together egg yolks, lemon juice, and a pinch of salt. Slowly whisk in 1 cup stock, then gradually stir back into soup. Cook over medium heat, stirring often, until thickened slightly, 4 to 5 minutes. Stir in shredded turkey and watercress; adjust seasoning. Ladle soup into bowls and serve with more watercress, a crack of pepper, and a drizzle of oil.

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