Preparation / Directions:
This is a recipe that I like to use for turkey leftovers. I use the
carcass to make the stock first. I throw in any vegetables I want to use
up in the fridge into the stock pot except cabbage and broccoli and carrot
greens which smell too strong if I let the stock boil too hard by
accident. I simmer the stock about 2 hours or so. After straining the
stock and discarding the bones and vegetables I use the following recipe
from the Sunset "Fresh Ways with Chicken" cookbook, which I usually
double. I also use more broth and less turkey than they call for, I
really don't measure the ingredients, I just add what I've got until it's
as thick as I want it and the proportions look right. In a blender or food
processor combine tomatoes and their liquid, chiles and onion; whirl until
smooth. Pour into a large pan, add broth and bring to a boil over high
heat. Add turkey, rice, corn, garlic and spices. Reduce heat and simmer
until heated through. Serve with fresh cilantro, sour cream and tortilla
strips, their recipe calls for strips made from flour tortillas, but I use
corn sometime
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