Leftover Turkey

Brian was upset because I sent all the "good turkey" home with our Thanksgiving guests on Thursday night. So, I decided to roast us a turkey breast the other day. We ate it with all of the leftover sides from turkey day and then had plenty leftover for sandwiches and this delicious soup...

Sweet and Spicy Turkey Curry Soup

Ingredients:

3 cups shredded turkey (or chicken)
1 tablespoon olive oil
1/2 teaspoon allspice
3 - 4 teaspoon yellow curry powder
a few dashes - 1/8 teaspoon cayenne pepper, optional
1/2 teaspoon black pepper
1 teaspoon salt
2 1/2 teaspoons brown sugar
2 carrots, sliced
1 onion, diced
2 cloves garlic, minced
2 tsp fresh ginger, minced
1 bay leaf
1 cup half and half
4 cups broth, chicken or turkey
1/2 - 1 cup water, if needed to reach desired consistency
1 heaping cup diced gala apple
1 cup rice (your favorite kind, I used white), uncooked

Directions:

Cook rice according to package instructions. Set aside.

Prepare the vegetables as listed in the ingredients. Heat olive oil in a large dutch oven. When hot, add onions, sauteing until golden and tender, about 4 minutes. Add salt, pepper, allspice, brown sugar, ginger, garlic, curry and cayenne (I only used a couple dashes). Saute for an additional 2 minutes, until fragrant.

Deglaze the pan with 1/2 c chicken broth, scraping any browned bits from the bottom. Stir in the remaining broth. Add the carrots, bay leaf, and turkey (or chicken). Bring soup to a boil, turning heat to low and simmering until vegetables reach desired tenderness. Remove the bay leaf. Stir in the half and half.

To serve, place a scoop of rice (about 1/3 c) in a bowl, ladle soup on top, and sprinkle with diced apple.