The Recipes

Spanish Turkey Stew

I just couldn't get past the leftover turkey soup!  I promise I'll do something different tomorrow, but I had extra peppers I needed to use up... so round two of turkey soup.

Spanish Turkey Stew


- 1/2 yellow onion, diced
- 1/2 pepper, diced (or combination of colors if you have them leftover
- 2 ribs celery, diced
- 1 pablano, diced
- 1/2 c. frozen corn, defrosted
- 2 cloves garlic, minced
- 1 14/5-oz. can fire-roasted tomatoes
- 1 T. coriander seeds, toasted and ground
- 1 T. cumin
- 2 small tomatillos, finely chopped
- handful of cilantro, chopped
- splash hot sauce
- 2 T. chopped green onions
- 4 c. stock, plus extra water if you like broth as much as I do
- 1/2 c. rice
- 2 c. turkey, diced
- salt
- pepper
- olive oil

Heat 1-2 T. of olive oil in a large soup pot or dutch oven.  Add the onion, celery, peppers, and pablano.  Season with salt and let the vegetables soften for 7-8 minutes.  Add the garlic, stir, and cook another minute. Next add the coriander and cumin.  Stir again and add the corn and tomatoes.  Season again with salt and lots of cracked black pepper.  Using a wooden spoon, break up the tomatoes.  Add the stock and simmer for at least thirty minutes.

Combine the tomatillos, cilantro, and green onions.  Season with a bit of salt and hot sauce, and drizzle with olive oil.  Set aside.

Start the rice cooking (it should take about twenty minutes according to your package instructions).  Add the chopped turkey to the stew.  When the rice is done, transfer it to a bowl and ladle the soup over the top.  Garnish with the tomatillo mixture.  Freeze or refrigerate the leftover soup without rice, and cook rice or another starch the next time you want to eat it.