Mexican Turkey Stew

Looking for a way to use up extra Thanksgiving turkey? You might like this dish. It's a slight adaptation of a recipe I saw Dave Lieberman do yesterday. If you like the flavors of tomato, lime, cilantro, and peppers, you'll love it.

Mexican Turkey Stew
slightly adapted from Dave Lieberman's Mexican Chicken Stew

4 tablespoons olive oil
1 medium onion, diced
1 rib celery, diced
4 large cloves garlic, minced
2 poblano or other medium-hot peppers, diced
1 jalapeno pepper, diced
1 tablespoon dried oregano
1 teaspoon dried cumin
2 large, ripe tomatoes, diced
3 cups chopped cooked turkey
Two dashes Worcestershire sauce
3 to 4 cups chicken stock
1 lime
1 cup cooked white rice
Kosher salt
Sour cream, for garnish
Fresh cilantro leaves, minced

Heat oil in a saucepan over medium heat. Add onion and celery and saute for 1 to 2 minutes. Add garlic and chiles and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, turkey, Worcestershire, and stock. Bring to a simmer and cook 20 minutes.

Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well. Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.

Ladle into bowls and garnish with sour cream and cilantro.
. . . . .

On the show, Dave talked about using the meat from a rotisserie chicken for this dish; that would make it a pretty quick and easy dish, even if you don't have leftovers.

I want to serve this stew with the Cilantro Cole Slaw that I saw today on What Did You Eat? I don't know if I'll actually get the gumption to go to the store and get a cabbage, but I hope I do because I think the stew and that slaw would be great partners accompanied by a pile of whole-wheat tortillas. Check out the Creamy Chicken or Turkey Enchiladas in Sher's post as well. Another great use for leftover turkey.