Best Cilantro Lime Leftover Turkey Stew Recipes

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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

TURKEY SOUP WITH LIME AND CHILE



Turkey Soup With Lime and Chile image

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

2 tablespoons vegetable oil
1 cup diced onion
1 cup diced celery
1 cup diced carrot
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
1/2 teaspoon black peppercorns
6 garlic cloves, roughly chopped
1 cinnamon stick, 2 inches long
Cayenne
2 teaspoons salt, or to taste
8 cups unsalted turkey or chicken broth
Vegetable oil for frying (about 1 cup)
4 corn tortillas, at least a day old, cut in 1/2-inch strips
4 to 6 cups cooked turkey meat, shredded
1 or 2 firm-ripe avocados
6 scallions, chopped
2 jalapeños, thinly sliced
1 small bunch cilantro, leaves and tender stems, roughly chopped
Lime wedges

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

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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