Southwest Turkey Stew

Southwest turkey stew topped with a drizzle of serrano sauce and a chiptole pepper on the side. 

I'm not sure the difference between soup and stew. I think because this dish requires boiling a turkey carcass with onions, garlic, and celery, it qualifies as "stew." Also, it is more substantial than I think of soup as being. Whatever. It is fabulous. As always in my menu suggestions, improvise with what you have on hand. Let's start with a turkey carcass,


Making turkey stock—the base for any great turkey soup, stew, or gravy.
Plunk that carcass and leftover drumsticks, wings, or whatever into a large stock pot. Do NOT cover with water, but add about 3 or 4 inches of water, one large cut-into-eights onion, several stocks of rinsed and quartered celery, four large cloves of quartered garlic. (If you're making a turkey soup NOT leaning toward the southwest, add rosemary and thyme to the stock pot.)
Cover the pot and boil. Turn the bones a few times. After about an hour, turn off the heat and remove the solids to a colander over a pan to catch the drippings. When the carcass is cool enough to handle, strip the meat from the bones and discard stuff you wouldn't want to eat: gristle, fat, bones, slime, etc. Drain all the juices back into the stock pot. Set the meat aside. Discard the large chunks of celery and onion. Mash the garlic cloves.

SW turkey soup ingredients - serves four to six
One to one-half carton chicken broth
2-3 cans diced green chilies (I have the luxury of chilies (frozen) from the garden. )
1 can kidney beans, rinsed and drained
1 can corn, drained
1 can green enchilada sauce (larger size)
1 cup brown basmati rice, added about 45 minutes before you want to eat (or other rice)
1 qt. pkg. frozen green beans, cut into 1/2 inch lengths (great way to use your frozen produce)
1 can (about 8 ounces) El Pato salsa de chili fresco. (Or use leftover prepared salsa or pepper sauce)
3-4 whole dried chipotle peppers (available at markets catering to Hispanic palates, or upscale markets in cities, or maybe you're lucky enough to have your own.)
serrano (or other moderate pepper sauce) to taste
smoked salt to taste

Cook until rice is done and beans are tender. Add turkey to heat through. Taste and add smoked salt if needed. Serve with chipotle sauce or sour cream mixed with salsa or serrano sauce on the side. The chipotles cooked with this dish are meant as flavoring. They lend a great smoky peppery taste, not necessarily hot. But eating one is another story. Consume at your own risk!

The BEST quesadillas
One tortilla per person:
1 hand-made style corn tortilla from La Tortilla Factory
grated cheddar or other cheese
cut-up jalapeno or sweet pepper
cut-up sweet onion
good quality salsa or pepper sauce
cilantro for garnish

Pre heat oven to 350
Use a pizza pan, one with holes, if possible. Smear tortillas with salsa or pepper sauce. Sprinkle tortillas with cut up onions, peppers, and cheese.
Heat in oven for 10-12 minutes or until cheese is melted and onions are fragrant.
Top with cilantro, if using.
Cut into quarters. Don't fight over them!