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Columns November 28, 2017  RSS feed

Cooking Country

Sherry Matney

Thanksgivings done and only a day or two left in November. I truly hope you had a wonderful Thanksgiving holiday and now it’s really time to think about Christmas goodies. However, since there are a few days of fall left to enjoy this week we are looking at what to do with leftover turkey. For many of us the bird is simply too big to devour in one meal. Of course that was not the case when my kids were home and later began bringing their kids to the Thanksgiving table. Now mostly adults surround the table and nobody fights over the drumstick or wishbone. Did you brine your turkey? I did and it was amazingly moist, but even so there are enough leftovers for a meal or two. You know by now that I am a fan of soups and that’s how we will use some of our leftover turkey and another is a turkey salad. Make a pan of cornbread and you are a hero. So here goes.

Southwestern Turkey Soup

1-½ cups shredded
cooked turkey
4 cups vegetable broth
(you can use chicken
broth here if you like.)
1 (28 oz.) can whole
peeled tomatoes
1 (4 oz.) can chopped
green chile peppers
2 roma tomatoes,
1 onion, chopped
2 cloves garlic, crushed
1 tbsp. lime juice
½ tsp.cayenne pepper
½ tsp. ground cumin
Salt and pepper to taste

1 avocado – peeled, pitted and diced
½ tsp. dried cilantro
1 cup shredded Monterey
Jack Cheese

In a large pot combine first 8 ingredients. 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 more minutes. Spoon into serving bowls and top with cheese.

Leftover Turkey Salad

4 cups cooked turkey, cut
into bite-size pieces
½ cup roasted sunflower
½ cup raisins
1 small apples, cored and
½ cup mayonnaise
½ tsp. sea salt
½ lemon, juiced

In a salad bowl, combine all ingredients and mix well. Refrigerate for 2 hours before serving.

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