TURKEY SOUP WITH LIME AND CHILE
After the overindulgence that comes with Thanksgiving, you might want to try something a little lighter and brighter with your leftover meat. This is a version of sopa de lima, the restorative and delicious Mexican soup popular in the Yucatán. It is usually made with chicken and a local lime, but turkey and supermarket lime are a magical, timely substitute.
Provided by David Tanis
Categories dinner, soups and stews, appetizer
Time 1h
Yield 4 to 6 large servings
Number Of Ingredients 20
Steps:
- Heat vegetable oil in a heavy-bottomed soup pot over medium heat. Add the onion, celery and carrot and let soften, stirring occasionally, for about 5 minutes.
- Toast the cumin, coriander and peppercorns in a small dry skillet over medium-high heat until fragrant, about 1 minute, then grind in a spice mill or mortar. Add the ground spices to the pot, along with the garlic, cinnamon, a pinch of cayenne and salt.
- Add the broth and bring to a boil, then reduce to a brisk simmer. Cook for 15 minutes, then taste for salt and adjust. Keep hot, covered, over very low heat.
- Pour vegetable oil to a depth of 1/2 inch into a wide skillet over medium-high heat. When the oil is hot and looks wavy, add the tortilla strips and fry until barely colored, 1 to 2 minutes. Remove with tongs and drain on paper towels. Sprinkle lightly with salt. (The oil may be strained and saved for future frying.)
- In a medium saucepan, heat the shredded turkey meat with a little of the hot soup. Divide the meat among 4 to 6 soup bowls and add a few slices of avocado to each. Ladle about 1 cup soup into each bowl, then garnish with tortilla strips, scallions, jalapeño slices, chopped cilantro and a generous squeeze of lime juice.
Nutrition Facts : @context http, Calories 824, UnsaturatedFat 49 grams, Carbohydrate 31 grams, Fat 58 grams, Fiber 7 grams, Protein 45 grams, SaturatedFat 6 grams, Sodium 1396 milligrams, Sugar 9 grams, TransFat 0 grams
CILANTRO-LIME LEFTOVER TURKEY STEW
This recipe makes a tangy flavor-filled meaty soup that is a great way to use what is left of the Thanksgiving Bird after the family carnivores are finished with it. I have been developing this recipe since late 2001 when I lost my job right after the 9/11 disaster and had too much time on my hands. This stew has now become a family favorite. Very low fat and nutritious, it makes for a complete meal. It is not suited as a side dish to a main course.
Provided by Biker_chef
Categories Stew
Time P2DT1h30m
Yield 6 quarts of stew, 9-12 serving(s)
Number Of Ingredients 17
Steps:
- This recipe takes two days to make, not continuous work mind you, but short periods of intense activity, separated by many hours of slothful relaxation. There are two main phases, the first is to make the meaty Turkey broth base, the second, to make the complete stew.
- PHASE - I.
- Secure a large crock pot or conventional pot of at least six quarts capacity. If you do not have one, procure one from a neighbor. A handgun may be helpful if they are not very cooperative (sorry - I forgot to add that to the ingredients list - my bad).
- Take the Turkey carcass and violently rip it limb-from-limb until it fits into your pot. If you are timid, find another more "PC" recipe, you pretender!.
- Fill the pot with ordinary water to cover the Turkey. I typically use five to six quarts. No fancy froo-froo water from places like France is needed. If you think you need it anyway, then get the hell out of Dodge and find another recipe!
- Slice the carrot into less than 1/8" slices and put into the pot. Strain the garlic cloves finely and put in pot. Add 1 Tbsp of the dried Celery leaves. Put the pot on the stovetop on low heat for 3 to 4 hours, or until the meat simply falls off the bone. DO NOT boil, just use slow heat with a few bubbles rising. Boiling will kill the flavor. A large crockpot can also be used.
- After truning off the heat, let the pot cool down for an hour, and then place it into the fridge overnight. I do this so the fat in the broth will rise to the top and harden, so it can be easily removed in the morning. Leaving the fat in this stew will inflate your waistline -- as if the beer you drink isn't doing enough!
- PHASE - II.
- The next morning, get the pot from the fridge and skim off the fat from the top with a large spoon. Then you will have to get your hands dirty. If you have recently changed the oil in your bike, you better scrub up but good. Clean hands are a must. Separate the meat from the bones by hand. I set up two large bowls, one for bones and gristle, the other for cleaned Turkey meat. Remove the meat and bones from the pot and separate into the two bowls until there is only broth left in the pot. Put the remnants of the skin, the carrot slices, and anything that looks funny to you in the bone bowl.
- Toss what is in the bone bowl into the trash or out the window if you have no trash can. Next go through the meat bowl and cut up any large chunks of meat with a knife. I like to chop it in the direction of the muscle fibers so you leave long shreds of meat. That makes things interesting in the bowl when eating, unlike the factory-made stuff you get in cans. For six quarts of soup use about 1-1/2 quarts of shredded Turkey. If you have more meat than that, set it aside and use it for burrito filling. If you use more meat it becomes too thick.
- Place the pot of broth on the stove and start to heat it slowly. Put the burner on medium heat to start, no hurry now. Toss in the turkey from the meat bowl, open the cans of sweet corn, drain them of water, and put the corn into the pot. Then open the can of tomatoes and put it all into the pot without draining.
- Slice the onions and peppers into strips, less than 1/4 inch wide and at least 1-1/2 inches long. Do not finely chop, unless you want to make a bland uninteresting chowder. Brown the onions and peppers in a large pan in oil. Hey! Don't use a lot of oil, this is a low fat recipe. Turn the sliced veggies so they don't burn, yet get a bit brown on the edges. Then dump them into the pot.
- Next add the rest of the dried Celery leaves, the Ancho Chili Powder, the Coriander, and Cayenne. Stir well.
- Then wait for the pot to start bubbling. NOT BOILING -- just slowly bubbling. While you are waiting for this, squeeze the juice from the Limes into a bowl. Then thoroughly wash about 2/3 of the bunch of Cilantro and strip the leaves from the stems with a knife. The remaining 1/3 bunch will be used later as garnish when serving.
- When the pot starts to bubble, turn the heat down to low and add 3/4 of the Lime Juice and the Cilantro leaves. DO NOT BOIL. If your pot is not full to six quarts capacity, now is the time to add more water. This recipe is for six quarts of stew. Now add salt to taste. I usually end up adding about 1+ level Tbsp, but you might like it different.
- Cover the pot and let it very slowly bubble for 1 to 1-1/2 hours. If it bubbles vigorously, turn the heat down even more. Stir it up about every ten minutes or so so it all gets well mixed together. Then about 10 minutes before the end add the remaining Lime juice. This is the time to taste it to see if you need more salt, lime or other ingredients to taste. After you take the pot off the heat, let it sit about 30 minutes to let the flavors blend and develop more. With this stew, the longer you wait, the better it gets.
- Serve it up in large bowls. I like to add a few tbsp of salsa verde and a large dollop of sour cream in the middle of each bowl. Don't stir it in, just plunk it into the bowl. This adds a bit of temperature and flavor contrast to the stew. Then garnish with the rest of the Cilantro.
- And hey, there is not need to eat it right away! This stew is even better after you cool it in the fridge for a day and reheat. If you don't have hungry guests that need to eat right away, set it aside, and go for a ride instead. It will be even better the next day.
CHILI-FLAVORED TURKEY STEW WITH HOMINY AND TOMATOES
This scrumptious Southwestern-inspired stew can be prepared in minutes using leftover turkey.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Stews
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large, deep saute pan over medium-high heat. Add onion and bell pepper; cook until soft and golden, about 5 minutes. Add garlic and chili powder; continue to cook until fragrant, 1 to 2 minutes longer. Add tomatoes, broth and hominy; bring to simmer. Reduce heat to low and simmer, partially covered, about 10 minutes, to blend flavors. Add turkey, salt and pepper. Simmer until heated through, about 5 minutes. Stir in cilantro. Serve with tortilla or corn chips if you like.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 16.8 g, Cholesterol 70.9 mg, Fat 10.6 g, Fiber 4.4 g, Protein 29.9 g, SaturatedFat 2.4 g, Sodium 536.7 mg, Sugar 4.6 g
CILANTRO AND LIME BUTTER
Use this slightly spicy, flavored butter for grilled meats with a Latin flavor. Top meat right off the grill with a tablespoon or so. Make for day of use.
Provided by Nina
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 1h5m
Yield 16
Number Of Ingredients 5
Steps:
- In a mixing bowl, cream butter. Mix in cilantro, lime juice, and red pepper flakes. Season with salt to taste. Cover, and chill for at least 1 hour.
Nutrition Facts : Calories 102.4 calories, Carbohydrate 0.2 g, Cholesterol 30.5 mg, Fat 11.5 g, Protein 0.1 g, SaturatedFat 7.3 g, Sodium 1.9 mg
LEFTOVER TURKEY STEW
Got this recipe from our daughter and wanted to share it with my "zaar" friends. It has a few unusual twists which is typical of her cooking; she's a great cook and this recipe shows it!
Provided by Judikins
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In small Dutch oven, heat the oil over medium-high heat.
- Saute onions until soft, about 4 minutes.
- Add carrots, celery and rutabaga. Cover tightly and cook over medium-high heat ~10 minutes.
- Add the stock and bay leaf. Cover and cook the stew for 10 minutes.
- Add the apple and sweet potato, thyme and sage. Cover and simmer until the vegetables are done ~15 minutes.
- Once the veggies are soft, take about half out and blend them with a hand mixer with one more cup of chicken broth. Stir back into veggie mix, add turkey, cranberries, 1/2 cup half-and-half, and heat through.
- Serve with cooked noodles or rice.
Nutrition Facts : Calories 301.7, Fat 9.6, SaturatedFat 2.2, Cholesterol 79.8, Sodium 501.3, Carbohydrate 18.2, Fiber 3.5, Sugar 8, Protein 34.4
CILANTRO LIME DRESSING
This Cafe Rio Style Cilantro Lime Dressing is creamy, packed with flavor and only takes 5 minutes to prepare. This simple sauce turns into the highlight of any Mexican dish! Perfect as a dressing, sauce or chip dip, you'll be asking for seconds!
Provided by Janelle
Time 5m
Number Of Ingredients 8
Steps:
- In a blender or bullet or food processor, add all ingredients.
- Blend well.
- Serve immediately.
- You can refrigerate {covered} for up to 1 week.
Nutrition Facts : Calories 72 calories, Carbohydrate 5.7 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 5.4 grams fat, Fiber 0.1 grams fiber, Protein 0.5 grams protein, SaturatedFat 0.9 grams saturated fat, Sodium 228 grams sodium, Sugar 1.6 grams sugar
More about "cilantro lime leftover turkey stew recipes"
LEFTOVER TURKEY STEW - A CHERISHED HOLIDAY TRADITION
From unclejerryskitchen.com
FRAGRANT MOROCCAN TURKEY STEW {GLUTEN-FREE, MEAL …
From recipesfromapantry.com
10 BEST CROCK POT TURKEY STEW RECIPES - YUMMLY
From yummly.com
EASY CILANTRO LIME CHICKEN (BEST SAUCE) - THE …
From themediterraneandish.com
CILANTRO-LIME RUBBED TURKEY | BETTER HOMES & GARDENS
From bhg.com
5/5 (6)
BEEF STEW OVER LIME-CILANTRO RICE WITH LEFTOVER CHIPOTLE CREMA
From reddit.com
CILANTRO LIME LEFTOVER TURKEY STEW RECIPE - WEBETUTORIAL
From webetutorial.com
PERUVIAN CILANTRO AND TURKEY SOUP (AGUADITO DE CAVA) …
From littleferrarokitchen.com
BURRITOS WITH CILANTRO LIME AND TURKEY FILLING - MAHATMA® RICE
From mahatmarice.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
TURKEY TACO BOWLS WITH CILANTRO RICE - LOVE AND OLIVE OIL
From loveandoliveoil.com
LEFTOVER TURKEY STEW RECIPE (GLUTEN FREE)| THE RUSTIC …
From therusticfoodie.com
CILANTRO-LIME LEFTOVER TURKEY STEW RECIPE | YUMMLY
From pinterest.com
TURKEY QUESADILLA WITH CILANTRO LIME SAUCE - FLEXITARIAN KITCHEN
From flexitariankitchen.com
LEFTOVER TURKEY STEW RECIPES - TUTDEMY.COM
From tutdemy.com
10 BEST TURKEY STEW SLOW COOKER RECIPES - YUMMLY
From yummly.com
SLOW-COOKER LEFTOVER TURKEY CHILE VERDE RECIPE - SERIOUS EATS
From seriouseats.com
CILANTRO LIME STEAK - MAMA LOVES FOOD
From mamalovesfood.com
HEARTY TURKEY STEW (WITH LEFTOVER TURKEY) - SPEND WITH …
From spendwithpennies.com
LEFTOVER TURKEY STEW WITH BUTTERNUT SQUASH - COOKING CHAT
From cookingchatfood.com
PRESSURE COOKER TURKEY AND GREEN CHILE STEW - FLUSTER BUSTER
From flusterbuster.com
CANADIAN TURKEY
From canadianturkey.ca
CILANTRO-LIME FISH CAKES WITH SRIRACHA LIME ... - FOOD FOR MY FAMILY
From foodformyfamily.com
CREAMY LEFTOVER TURKEY STEW - OUR SALTY KITCHEN
From oursaltykitchen.com
GOT LEFTOVERS? TRY THIS TURKEY STEW FROM EL ASADOR CHEF
From hourdetroit.com
LEFTOVER TURKEY STEW RECIPE - EATINGWELL
From eatingwell.com
MEXICAN TURKEY STEW RECIPE | MYRECIPES
From myrecipes.com
HEALTHY STEAK TACOS WITH LIME CILANTRO SLAW - ABRA'S KITCHEN
From abraskitchen.com
THANKSGIVING LEFTOVERS: TURKEY STEW RECIPE - THE EFFORTLESS CHIC
From theeffortlesschic.com
LEFTOVER CILANTRO LIME RICE - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
HEALTHY LEFTOVER TURKEY SOUP WITH BLACK BEANS - BOWL OF DELICIOUS
From bowlofdelicious.com
SHREDDED TURKEY POSOLE (STEW) - TURKEY LEFTOVERS - TURKEY FOR …
From web.extension.illinois.edu
PALEO & WHOLE30 LEFTOVER TURKEY RECIPES - WHAT GREAT GRANDMA …
From whatgreatgrandmaate.com
THE SATURDAY SIMMER: SOUP, STEW AND CHILI RECIPES FOR LEFTOVER TURKEY
From soupchick.com
25 HEALTHY LEFTOVER TURKEY RECIPES - RANDA NUTRITION
From randaderkson.com
CILANTRO LIME FLANK STEAK RECIPE - HOW SWEET EATS
From howsweeteats.com
TURKEY STEW: LEFTOVER TURKEY, CARROTS, MUSHROOMS, POTATOES
From andianne.com
LEFTOVER TURKEY LEG STEW RECIPE - FOOD.COM
From pinterest.com
36 LEFTOVER TURKEY CROCKPOT RECIPES - SMARTERHOMEMAKER.COM
From smarterhomemaker.com
LEFTOVER TURKEY STIR FRY - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
#time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #poultry #american #southwestern-united-states #tex-mex #1-day-or-more #easy #turkey #crock-pot-slow-cooker #stove-top #one-dish-meal #inexpensive #meat #whole-turkey #equipment #presentation #served-hot
You'll also love