Turkey Leftovers Recipe

Ingredients

• Turkey Tortilla Soup
• 4 (6-inch) corn tortillas, cut into 3×1/2-inch strips
• Corn oil for frying
• 2 tablespoons olive oil
• 1 cup finely chopped white onion
• 2 cloves garlic, finely chopped
• 1 14.5 ounce can peeled, chopped tomatoes
• 1 ½ cups tomato puree
• 2 poblano chiles, roasted, peeled, seeded, and finely chopped
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 6 cups chicken stock
• 2 cups cooked turkey, cut into 1/2-inch pieces
• 1 14.5 ounce can black beans, rinsed and drained
• 1 cup chopped cilantro
• ¼ cup freshly squeezed lime juice
• 1 ripe avocado, diced
• 1 cup crumbled feta cheese
• 8 1/2-inch-thick slices good crusty bread (I like to use rosemary bread from the bakery)
• 1/4 cup olive oil
• 8 ounces brie cheese, rind removed sliced into thin slices
• 1/2 cup of your favorite cranberry sauce
• 3/4 pound cooked turkey breast, sliced
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