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Old 11-29-2014, 08:12 AM
 
Location: Texas Hill Country
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When I was younger, the tradition of Thanksgiving eating involved the grand meal the first day, turkey sandwiches and Stingers (brandy & creme de menthe), and when that ran out, tossing the carcass into the stew pot. There, the remaining meat was boiled off, and Mom made a soup with a taste of lime where the "crackers" were frito chips tossed in.

Looking at the Net, there are lots of recipes for doing it "proper" such as breast of turkey finely sliced, but does anyone know of the carcass approach?
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Old 11-29-2014, 08:35 AM
 
Location: Currently living in Reddit
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I imagine if you were to find an actual recipe from the Yucatan itself, it would be for a carcass to make stock, adding "crackers" (staled corn tortillas) and some vegetables and lime. Other than for formal occasions, it would be highly unlikely a Mexican cook would use breast meat (or any meat that would normally constitute an entree), to make a soup. I think you're fine doing what you're doing.

Quick note - if you puree a can of tomatillos and a jalapeno and add some sliced onion and cheese (preferably cojito, but jack will do), along with the tortillas and turkey stock, you've essentially got chilaquiles, a very traditional breakfast/side dish (generally you see chicken stock, but turkey works fine).
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