Turkey Leftovers Recipe

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Ingredients

  • Turkey Tortilla Soup
  • 4 (6-inch) corn tortillas, cut into 3×1/2-inch strips
  • Corn oil for frying
  • 2 tablespoons olive oil
  • 1 cup finely chopped white onion
  • 2 cloves garlic, finely chopped
  • 1 14.5 ounce can peeled, chopped tomatoes
  • 1 ½ cups tomato puree
  • 2 poblano chiles, roasted, peeled, seeded, and finely chopped
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 6 cups chicken stock
  • 2 cups cooked turkey, cut into 1/2-inch pieces
  • 1 14.5 ounce can black beans, rinsed and drained
  • 1 cup chopped cilantro
  • ¼ cup freshly squeezed lime juice
  • 1 ripe avocado, diced
  • 1 cup crumbled feta cheese
  • 8 1/2-inch-thick slices good crusty bread (I like to use rosemary bread from the bakery)
  • 1/4 cup olive oil
  • 8 ounces brie cheese, rind removed sliced into thin slices
  • 1/2 cup of your favorite cranberry sauce
  • 3/4 pound cooked turkey breast, sliced

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