Thanksgiving leftovers ... and a song.
Now that the turkey has been stuffed... and you have been stuffed with it... you're probably thinking, "What should I do with the left overs?"
Make turkey stew with this recipe courtesy of Maureen Callahan at Cooking Light.
And what does this have to do with jazz? Simple.
When I post something about food I always post a song or video of a song to go with it. This time it's a link to Gravy Waltz from Oscar Peterson and Ray Brown. You can check it out or buy it here. Gravy Waltz link
Here's your dinner tonight:
While usually an ingredient in moles, roasted pumpkinseed kernels add another layer of nutty flavor to this posole-style broth. Look for them in specialty markets and health-food stores. Substitute ancho chile powder if guajillo is unavailable.
Yield: 8 servings
- 3 large Anaheim chiles, seeded and halved lengthwise
- 2 teaspoons canola oil
- Cooking spray
- 1 1/2 cups chopped onion
- 4 garlic cloves, minced
- 2 tablespoons ground guajillo chile powder
- 1 1/2 teaspoons dried oregano
- 4 cups water
- 3 cups fat-free, lower-sodium chicken broth
- 1 (15-ounce) can golden or white hominy, drained
- 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 radishes
- 1/2 cup thinly sliced green onions
- 1/2 cup (2 ounces) crumbled queso fresco cheese
- Lime wedges (optional)
1. Preheat broiler.
2. 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.
3. 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 chile powder and oregano; cook 1 minute, stirring constantly. Stir in 4 cups water, broth, and hominy; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in Anaheim chiles 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 radishes, 1 tablespoon green onions, and 1 tablespoon cheese. Serve with lime wedges, if desired.