Lip-Smackin' Thanksgiving Leftovers: Turkey-Lime Soup with Quesadillas

If you're anything like me, you're dreaming about turkey leftovers even before you get to the real Thanksgiving feast. I decided to post my fave recipe for Thanksgiving leftovers so you could get the extra ingredients when you make your rounds to the grocery store before the holiday. Are you in the mood for something to warm up your cold winter day? I created this recipe using ingredients we had in the pantry/fridge after Thanksgiving. Haven't you always wondered what to do with that turkey carcass? Here's a way to use it! This one would even work in the crockpot. Enjoy!

Turkey-Lime Soup
inspired by Chicken-Lime Tortilla Soup served in the Yucatan

Turkey Stock ingredients: (Or skip the stock and just add boxed organic chicken broth)
1 turkey carcass
8 cups water
2 cups chopped celery
1 teaspoon oregano
1/2 teaspoon pepper
1/2 teaspoon salt

Soup Ingredients:
1 tablespoon olive oil
turkey stock (or 2 quarts organic chicken broth)
1 chopped onion
1 cup chopped celery
1 cup chopped carrots
1 tablespoon minced garlic
1 diced red bell pepper
1 29 oz. can organic diced tomatoes (or use fresh ones if they are available and in season)
2 cups chopped turkey
1/2 teaspoon oregano
1 teaspoon grated lime peel
2 tablespoons lime juice
2 thinly sliced limes
2 cups chopped turkey
1 diced jalapeno or 1/2 teaspoon red pepper flakes (to taste)
1/4 cup cilantro (garnish)
tortilla strips or chips (garnish)

FOR STOCK:
1. Combine all ingredients in a large pot.
2. Simmer 2-3 hours until meat falls off bone and vegetables are soft.
3. Strain broth as a starter for soup and discard bones, etc.

FOR SOUP:
1. Saute onion, celery, carrot and garlic in olive oil.
2. Meanwhile, dice red pepper and prepare limes.
3. Set burner to medium-high heat. Heat broth in large pot. Add tomatoes and lime peel and juice.
4. Add sauteed vegetables and red pepper.
5. Add turkey and boil for 5 minutes.
6. Reduce to a simmer and add the jalapeno/red pepper flakes.
7. Cook an additional 30 minutes. Add lime slices.
8. Serve with cilantro or sauteed tortilla strips on top.

This soup goes great with quesadillas for lunch or tacos for dinner. A wonderful winter treat!