I came home from my aunt’s on Thursday with the best leftovers – the carcass of the turkey. I was grateful for my bounty because I knew it would provide me with not only a hearty soup to nosh on this week, but also several quarts of stock that I could use in future soups.
The carcass was too big for even my hefty dutch oven, so I put it in my water bath canner. I don’t know if you’re supposed to do that, but I needed something big. I filled it up with water and a few hunks of onion and let it simmer for several hours while I worked outside in the fleeting sun.
The smell in my house welcomed me in from the cold and made my house feel cozy like only the smell of comfort food can do. I’ll admit, besides the stock, which pretty much came together on auto pilot, this stew is a little bit of a project. It probably took about an hour of hands on time when you consider how long it took to sift through all the meat and bones. It’s worth it though. I ended up with way more meat than I thought I had brought home.
I think most of the tomatoey broth will soak up into the meat over night, which is OK by me. That just means I’ll be eating leftover turkey sliders. I think I’d prefer that over the typical leftover turkey sandwich. Change is good. I hope your fridge is as abundant with goodness as mine is. Cheers!
Leftover Turkey Stew with Quinoa
Adapted from Sunset
~ 5 cups turkey stock
~ 1 1/2 lb. cooked, shredded leftover turkey
1 large red onion, chopped
3/4 tsp. salt
1 tsp. ground cumin
1 tsp. fresh chopped oregano
3 garlic cloves, minced
1/2 tsp. each ancho chile powder and cayenne
~1 1/2 c. roasted tomatoes and their juices (I used thawed, frozen tomatoes from the summer, which I roughly cut up with kitchen shears in a bowl before adding to the pot)
1/2 c. quinoa, rinsed
1 c. cooked chickpeas (garbanzos)
2 Tbsp. olive oil
Add the oil, onion and salt to a large dutch oven over medium heat until the onion begins to soften and turn golden, about 10 minutes.
Stir in the cumin, oregano and garlic and cook for a few minutes. Add the chili powder, cayenne, tomatoes, stock, and quinoa. Bring to a boil, then reduce the heat to simmer, covered, for about 10 to 15 minutes.
Finally, add the shredded turkey and chickpeas and heat through. Enjoy!