Leftover turkey carcasses
1 onion, quartered
2tbsp black peppercorns
1tbsp sea salt
1 lemon, juice only
Leftover turkey meat (around 600g, shredded)
Place the turkey carcass, water, onion, peppercorns and salt in a large stockpot. Cover and bring to a boil over a high heat on the hob, reduce heat to medium low and simmer for about 2 hours, removing any white foam with a slotted spoon.
Strain the stock through a sieve and reserve about 500ml of the stock in a measuring jug. Return the remaining stock to the heat and keep warm over a low heat.
Bring the stock back to a boil over a medium-high heat. Add the orzo and cook until al dente, 7 to 9 minutes. Stir in the shredded turkey meat and simmer for a couple of minutes.
Make the avgolemono. Place the eggs in a medium bowl and whisk until lightened in color and frothy, about 2 minutes. While whisking, slowly pour in the lemon juice. Temper in the eggs by slowly drizzling the reserved 2 cups of warm stock into the egg-lemon mixture.
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