INGREDIENTS

INSTRUCTIONS

This is a recipe that I like to use for turkey leftovers. I use the
carcass to make the stock first. I throw in any vegetables I want to
use up in the fridge into the stock pot except cabbage and broccoli
and carrot greens which smell too strong if I let the stock boil too
hard by accident. After straining the stock and discarding the bones
and vegetables I use the following recipe from the Sunset "Fresh Ways
with Chicken" cookbook, which I usually double.  I also use more  broth
and less turkey than they call for, I really don't measure the
ingredients, I just add what I've got until it's as thick as I want  it
and the proportions look right.  In a blender or food processor combine
tomatoes and their liquid,  chiles and onion; whirl until smooth. Pour
into a large pan, add  broth and bring to a boil over high heat. Add
turkey, rice, corn,  garlic and spices. Reduce heat and simmer until
heated through.  Serve with fresh cilantro, sour cream and tortilla
strips, their  recipe calls for strips made from flour tortillas, but I
use corn  tortilla chips sometimes. ~- Sandra Chaffin
(fnsjc@aurora.alaska.edu)  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8994
Calories From Fat: 3926
Total Fat: 442.8g
Cholesterol: 1630.8mg
Sodium: 17758.5mg
Potassium: 1765.6mg
Carbohydrates: 948.4g
Fiber: 31.5g
Sugar: 484.6g
Protein: 352.8g