On Friday, I made turkey broth from the carcass of the turkey breast I roasted on Thanksgiving along with aromatic vegetables. Tonight, the stock and leftover turkey meat is employed for a “tortilla soup,” and includes an ingredient not usually found in that recipe (posole). I hope this inspires those of you who are adventurous cooks as a way to use up your Thanksgiving leftovers in a more inventive way.

Tortilla Soup of turkey broth, turkey breast chunks, Anaheim peppers, chipotle chilies, tomatoes, and posole topped with crisp tortilla wedges and sour cream with a squeeze of lime juice and chopped cilantro

A perfect pear

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