Now, I only call this leftover because it's the perfect way to use both leftover turkey and the stock you make from its poor carcass. If you'd like to make it without first roasting a hunk of poultry and boiling it down, be my guest, but I take no responsibility for the lack of sensational flavour or complete void where you expected to enjoy a smooth, gelatinous, luxurious mouthfeel. Mine was particularly rich because I made my stock in a slightly too small pan that yielded some of the most concentrated, richest, thick a Jell-O jigglers poultry stock I've ever seen. Win, win, win. All that said, it would still be amazing with boxed stock and quick cooked chicken breasts. It's also quick to assemble—perhaps that's the final win.
Leftover Turkey Mulligatawny
adapted from Ree Drummond (click over for a non-leftovers version)
2 Tbsp butter
1 medium onion, diced
3 cloves garlic, chopped
1/4 cup flour
1 1/2 Tbsp curry (less if you're not a curry fiend like me)
1 quart (32 oz) homemade turkey stock
1 apple, peeled and diced
1/2 roasted turkey breast, diced or shredded, about 2 cups*
2 cups [fat free] half n' half**
2 tsp salt, more to taste
freshly ground black pepper, to taste
Melt butter over medium heat and onions and garlic. Cook until onions just start to brown. Add flour and curry powder, and cook 2-3 minutes, stirring. Add stock all at once and stir. Increase heat to medium high and bring to a boil. Cook a couple of minutes to let the soup thicken a bit, then add apples and diced turkey. Cook 10 minutes, or until apples soften, stirring often. Reduce heat and add half & half, salt and pepper. Heat gently, taking care not to boil. Boiling's not a tragedy, but it will leave a grainy look. Adjust seasoning and serve.
*You could use any leftover meat you have; thighs pair particularly well with curry.
**I used fat free half & half, which is thickened with sugar syrups. If you use cream or regular half & half, add 1 Tbsp white or brown sugar to sweeten things a bit; it plays beautifully off the curry's spices.