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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Course: soup / Number of Servings: 1 |
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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.
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 tortilla chips
sometimes. -- Sandra Chaffin (fnsjc@aurora.alaska.edu)
| Ingredients:
16 Ounce(s) Can of tomatoes
7 Ounce(s) Can of diced green chiles
1 Onion, cut into chunks
3 Cup(s) Chicken broth or homemade turkey stock
3 Cup(s) Bite-size pieces of cooked turkey
2 Cup(s) Cooked brown rice
10 Ounce(s) Pk frozen whole kernel corn
3/4 Teaspoon(s) Ground cumin
1/2 Teaspoon(s) Garlic salt
1/4 Teaspoon(s) Tortillas |
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