The White Meat vs Dark Meat Dilemma or ...
... the Story of a Soup
My immediate family now consists of 5 people. During the holidays, we always find ourselves running into the same problem ... the white meat versus dark meat dilemma.
Two of them are obligate (by necessity) breast meat eaters, 2 are facultative meat eaters (will eat both white and dark meat, but probably prefer white meat), while 1 is a dark meat lover by preference (drumsticks) though he mostly functions as a facultative meat eater. My father who passed away 2 years ago was also a facultative meat eater.
The reason I mention this is that thighs always seemed to be left over at our house after Christmas and Thanksgiving and since I hate to waste good food, I had to come up with something to do with them. Yes, I made gumbo, and chopped up thigh meat and combined it with some breast for turkey pot pies, but when there wasn't a lot left, I really had to rack my brains.
The Greek Egg Lemon (Avgolemono) soup was the answer. By the way, I don't know why rice isn't included in the name as it's a crucial ingredient. :)
It only uses 1 cup (or less) cooked diced meat and the tangy lemon taste masks the stronger flavour of dark meat that some people don't care for.
I posted this recipe some time ago. The picture isn't pretty but I think it gives you an idea of its general character. I did not temper the egg and lemon juice together for the soup below but simply drizzled the beaten egg into the gently simmering soup and let it cook for another minute or so before serving. You can just barely see the diced bits of turkey thigh through the soup.
My immediate family now consists of 5 people. During the holidays, we always find ourselves running into the same problem ... the white meat versus dark meat dilemma.
Two of them are obligate (by necessity) breast meat eaters, 2 are facultative meat eaters (will eat both white and dark meat, but probably prefer white meat), while 1 is a dark meat lover by preference (drumsticks) though he mostly functions as a facultative meat eater. My father who passed away 2 years ago was also a facultative meat eater.
The reason I mention this is that thighs always seemed to be left over at our house after Christmas and Thanksgiving and since I hate to waste good food, I had to come up with something to do with them. Yes, I made gumbo, and chopped up thigh meat and combined it with some breast for turkey pot pies, but when there wasn't a lot left, I really had to rack my brains.
The Greek Egg Lemon (Avgolemono) soup was the answer. By the way, I don't know why rice isn't included in the name as it's a crucial ingredient. :)
It only uses 1 cup (or less) cooked diced meat and the tangy lemon taste masks the stronger flavour of dark meat that some people don't care for.
I posted this recipe some time ago. The picture isn't pretty but I think it gives you an idea of its general character. I did not temper the egg and lemon juice together for the soup below but simply drizzled the beaten egg into the gently simmering soup and let it cook for another minute or so before serving. You can just barely see the diced bits of turkey thigh through the soup.
