The Thanksgiving feast is awesome – in part because of the leftovers it provides. I don’t like to waste it, but I also quickly tire of turkey sandwiches with warmed sides of stuffing and gravy.
The Thanksgiving feast is awesome in part because of the leftovers it provides. I don’t like to waste it, but I also quickly tire of turkey sandwiches with sides of warmed stuffing and gravy.
So what to do with leftovers? I particularly like soups. Cooks can make creamy versions of turkey soup with wild rice and vegetables. Cookbook author Marion Cunningham made a delicious version of turkey soup that included a stuffing for the thickness.
But in the days after Thanksgiving, I usually want something a little lighter. The following soup, with its history in Mexican cuisine, uses leftover turkey in a spicy tomato broth with chili powder and cumin.
What really makes the soup, however, is the hominy, a corn with the husk and germ removed. The result is a sort of popcorn with a mild, neutral flavor. Hominy is sold canned in the Mexican section of most supermarkets and adds weight without heaviness to the soup.
The final touch to the soup is baked tortilla strips, which add a pleasant crunch. A hint of lime balances the flavors, giving cooks and diners even more reason to be thankful for this Thanksgiving turkey.