Mexican flavor for Thanksgiving Day leftovers! In the past we have done full on Mexican Thanksgiving dinner, mole turkey enchiladas and all! But this "sopa" has become as much a tradition as the day itself. It's refreshing to add some international flavors after days of mashed potatoes and gravy. Not that there's anything wrong with that!
Take that turkey carcass and make a really rich stock with few cloves of fresh garlic, celery, carrots and onions. Drain the stock reserving and bits of turkey meat and refrigerate over night. NOW you can throw out that old bird. (Don't forget to thank him.) Skim off excess congealed fat. Take 1 lb. of ground organic turkey meat, 1 egg, 1 cup of precooked brown rice (or white if thats what you have in the pantry) 1 tablespoon of dried Mexican Oregano (or any oregano),salt and pepper.Take off any rings you are wearing and make golf ball sized meatballs and drop them into the boiling stock. Add 1 chopped green chiles and reserved turkey meat from the carcass. Season broth to taste and serve with fresh chopped cilantro and quesadillas, and have your Franks Hot Sauce,La Valencia or Pico Pica on the table for the spice lovers.... ( nephew STEVO!).
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