Cilantro Lime Leftover Turkey Stew Recipes

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CILANTRO-LIME LEFTOVER TURKEY STEW



Cilantro-Lime Leftover Turkey Stew image

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

1 leftover turkey carcass, include everything even the skin
water
2 (15 1/4 ounce) cans corn
1 (14 ounce) can stewed tomatoes
2 medium yellow onions
2 green peppers
1 carrot
3 fresh garlic cloves
3 tablespoons dried celery leaves
2 tablespoons dried dried ancho chile powder
1 teaspoon oregano
1 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
1 bunch fresh cilantro
4 -6 limes
salt
1 cup salsa verde

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.

LOW-FAT ITALIAN TURKEY STEW



Low-Fat Italian Turkey Stew image

Make and share this Low-Fat Italian Turkey Stew recipe from Food.com.

Provided by Dancer

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

3 cups low-sodium chicken stock
1 cup tomato juice
3/4 lb turkey breast tenderloin, cut crosswise
1 cup cauliflower floret
1 cup broccoli floret
4 plum tomatoes, cut in 1/2 inch slices
1 cup halved fresh mushrooms, washed
1/2 cup frozen pearl onions
2 cups frozen gnocchi
1 clove garlic, sliced
1/4 teaspoon dried oregano
2 cups fresh spinach leaves, cleaned
1/4 cup fresh basil leaf

Steps:

  • In a 4-quart saucepan, combine chicken broth and tomato juice.
  • Bring to a boil over medium high heat.
  • Add sliced turkey tenders and reduce heat to medium.
  • Cover and simmer for 5 minutes.
  • Remove turkey and reserve in a separate bowl.
  • Add cauliflower florets.
  • Stir, cover and cook for 5 minutes.
  • Add broccoli florets, tomatoes, mushrooms, pearl onions, gnocchi, garlic oregano.
  • Stir, cover and cook for 5 minutes.
  • To serve, divide stew among 4 large soup bowls and serve immediately with a sliced tomato salad topped with nonfat dressing.

Nutrition Facts : Calories 136.8, Fat 1, SaturatedFat 0.2, Cholesterol 52.8, Sodium 234, Carbohydrate 8.7, Fiber 2.1, Sugar 4.7, Protein 24.1

SOUTHWESTERN TURKEY SOUP



Southwestern Turkey Soup image

An interesting solution to the leftover Thanksgiving turkey dilemma. My 2 1/2 year old daughter helped me make it this year. I like to serve it with warm corn bread.

Provided by Doug Matthews

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 14

1 ½ cups shredded cooked turkey
4 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes
1 (4 ounce) can chopped green chile peppers
2 roma (plum) tomatoes, chopped
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice
½ teaspoon cayenne pepper
½ teaspoon ground cumin
salt and pepper to taste
1 avocado - peeled, pitted and diced
½ teaspoon dried cilantro
1 cup shredded Monterey Jack cheese

Steps:

  • In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
  • Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 11.9 g, Cholesterol 32.5 mg, Fat 9.8 g, Fiber 3.8 g, Protein 13.5 g, SaturatedFat 3.7 g, Sodium 632 mg, Sugar 5.6 g

LEFTOVER TURKEY STEW



Leftover Turkey Stew image

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

1 tablespoon canola oil
1 medium onion, chopped
1 -2 large carrot, cut crosswise in 3/4-inch slices
1 -2 celery rib, cut crosswise in 3/4-inch slices
1 small rutabaga, cut in 1-inch pieces
2 cups hot chicken stock or 2 cups turkey stock
1 bay leaf
1 crispin apple, peeled, cored and cut in 1-inch pieces (or granny smith)
1 medium sweet potatoes or 1 medium yam, peeled and cut in 3/4-inch pieces
3 cups diced cooked turkey
1/2 cup cranberries (fresh, frozen, or dried)
1/2 teaspoon dried thyme
1 teaspoon ground sage
salt & freshly ground black pepper

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

LEFTOVER TURKEY LEG STEW



Leftover Turkey Leg Stew image

I always freeze our Thanksgiving turkey legs for soups and stews. This is one of the delicious recipes I came up with. It can be modified for any type of meat.

Provided by Motivated Mama

Categories     Stew

Time 8h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 leftover turkey leg, with bone (can still be frozen)
1 onion, chopped
2 russet potatoes, chopped
3 small sweet potatoes, chopped
1 bunch celery, chopped with leaves
2 large carrots, chopped
1/2 red bell pepper, chopped
4 cups vegetable broth
1 tablespoon whole wheat flour
1 -2 tablespoon organic sodium-free seasoning (from Costco)
salt & pepper (I do about 1tsp of each)

Steps:

  • Throw it all in the crock pot and cook on high for 4 hrs or low for 8, stirring occasionally.
  • Remove bones before serving.
  • **Raw meat can be used, just allow 8-10hrs to fully cook**.

Nutrition Facts : Calories 342, Fat 9.5, SaturatedFat 2.9, Cholesterol 96.6, Sodium 222, Carbohydrate 33.5, Fiber 6.1, Sugar 7, Protein 30.2

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