Talking turkey leftovers

While we’re busy finalizing preparations for Thanksgiving, many of us don’t think ahead to leftovers. But once the meal has come and gone, leftovers will more than likely consume your fridge space.


There's nothing finer than a turkey-and-stuffing sandwich. But when that's been munched, turn to turkey with hominy and Mexican spice to beat the leftover turkey boredom. This is far from your mother's pot pie, that's for sure.


Roasted Poblano & Turkey Tortilla Soup

INGREDIENTS
3 large Poblano peppers, seeded and halved lengthwise
2 teaspoons canola oil
Cooking spray
1 1/2 cups chopped onion
4 garlic cloves, minced
2 tablespoons ground chili powder
1 1/2 teaspoons dried oregano
4 cups water
3 cups fat-free, lower-sodium organic chicken broth
1 (15-ounce) can golden hominy, drained and rinsed
1 (14.5 ounce) can Stewed Tomatoes, undrained (Mexican Style, if available)
4 cups leftover shredded cooked turkey breast
1/3 cup chopped fresh cilantro
1/4 teaspoon salt
1/2 cup roasted unsalted pumpkinseed kernels
1/2 cup thinly sliced green onions
1/2 cup (2 ounces) shredded Monterey Jack Cheese
1 cup crushed tortilla chips (I used blue corn)
1 sliced avocado (optional)
Lime wedges (optional)

DIRECTIONS

Preheat broiler.  Place pepper halves, skin side up, on a foil-lined baking sheet. Broil 6 minutes or until blackened. Place in a paper bag, and fold to close tightly. Let stand for 15 minutes. Peel and chop; set aside.

Heat oil in a large Dutch oven coated with cooking spray over medium heat. Add onion to pan; cook 6 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Add chili powder and oregano; cook 1 minute, stirring constantly. Stir in 4 cups water, broth, tomatoes, and hominy; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in peppers and turkey; cook for 2 minutes. Stir in cilantro and salt; cook 3 minutes.

Ladle about 1 1/3 cups soup into each of 8 bowls. Top each serving with 1 tablespoon pumpkinseed kernels, 1 tablespoon green onions, and 1 tablespoon cheese. Serve with lime wedges and crushed tortilla chips, if desired.

Nutrition Information: Serves 8 (1 1/3 cup each)
Calories: 213; Fat: 6.8 g; Carbohydrate: 13.8 g; Fiber: 3.2 g; Protein: 25.4 g

What’s your favorite leftover turkey dish to make?

Amber Massey RD, LD
Registered Dietitian
Executive Health Program
Texas Health Harris Methodist Hospital Fort Worth