Turkey Magiritsa

By DenaK

Jim Botsacos, Cooking Light

NOVEMBER 2003

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

Step 1

Combine 2 tablespoons lemon juice and flour in a bowl; whisk until smooth. Add eggs; whisk until combined.

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.

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.