Cilantro Lime Leftover Turkey Stew Food

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CILANTRO TURKEY BURGERS



Cilantro Turkey Burgers image

A tasty healthier burger that is in our family meal rotation. Serve on whole wheat bun. Top with romaine lettuce and ranch dressing. I also serve burgers with a nice healthy vegetable mix.

Provided by cwebb

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 20m

Yield 6

Number Of Ingredients 7

1 ¼ pounds ground turkey
¼ cup cilantro paste
1 lime, juiced
1 ½ teaspoons reduced-sodium soy sauce
1 ½ teaspoons garlic paste
½ teaspoon ground ginger
½ teaspoon ground black pepper

Steps:

  • Mix turkey, cilantro paste, lime juice, soy sauce, garlic paste, ginger, and pepper together in a bowl; form into 6 patties.
  • Heat a skillet over medium-high heat; cook patties until no longer pink in the center and juices run clear, about 5 minutes per side.

Nutrition Facts : Calories 158.4 calories, Carbohydrate 3.5 g, Cholesterol 69.9 mg, Fat 7.1 g, Fiber 0.1 g, Protein 18.9 g, SaturatedFat 1.8 g, Sodium 300.7 mg, Sugar 2.8 g

TURKEY SOUP WITH LIME AND CHILE



Turkey Soup With Lime and Chile image

After the overindulgence that comes with Thanksgiving, you might want to try something a little lighter and brighter with your leftover meat. This is a version of sopa de lima, the restorative and delicious Mexican soup popular in the Yucatán. It is usually made with chicken and a local lime, but turkey and supermarket lime are a magical, timely substitute.

Provided by David Tanis

Categories     dinner, soups and stews, appetizer

Time 1h

Yield 4 to 6 large servings

Number Of Ingredients 20

2 tablespoons vegetable oil
1 cup diced onion
1 cup diced celery
1 cup diced carrot
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
1/2 teaspoon black peppercorns
6 garlic cloves, roughly chopped
1 cinnamon stick, 2 inches long
Cayenne
2 teaspoons salt, or to taste
8 cups unsalted turkey or chicken broth
Vegetable oil for frying (about 1 cup)
4 corn tortillas, at least a day old, cut in 1/2-inch strips
4 to 6 cups cooked turkey meat, shredded
1 or 2 firm-ripe avocados
6 scallions, chopped
2 jalapeños, thinly sliced
1 small bunch cilantro, leaves and tender stems, roughly chopped
Lime wedges

Steps:

  • Heat vegetable oil in a heavy-bottomed soup pot over medium heat. Add the onion, celery and carrot and let soften, stirring occasionally, for about 5 minutes.
  • Toast the cumin, coriander and peppercorns in a small dry skillet over medium-high heat until fragrant, about 1 minute, then grind in a spice mill or mortar. Add the ground spices to the pot, along with the garlic, cinnamon, a pinch of cayenne and salt.
  • Add the broth and bring to a boil, then reduce to a brisk simmer. Cook for 15 minutes, then taste for salt and adjust. Keep hot, covered, over very low heat.
  • Pour vegetable oil to a depth of 1/2 inch into a wide skillet over medium-high heat. When the oil is hot and looks wavy, add the tortilla strips and fry until barely colored, 1 to 2 minutes. Remove with tongs and drain on paper towels. Sprinkle lightly with salt. (The oil may be strained and saved for future frying.)
  • In a medium saucepan, heat the shredded turkey meat with a little of the hot soup. Divide the meat among 4 to 6 soup bowls and add a few slices of avocado to each. Ladle about 1 cup soup into each bowl, then garnish with tortilla strips, scallions, jalapeño slices, chopped cilantro and a generous squeeze of lime juice.

Nutrition Facts : @context http, Calories 824, UnsaturatedFat 49 grams, Carbohydrate 31 grams, Fat 58 grams, Fiber 7 grams, Protein 45 grams, SaturatedFat 6 grams, Sodium 1396 milligrams, Sugar 9 grams, TransFat 0 grams

SLOW COOKER CILANTRO LIME CHICKEN



Slow Cooker Cilantro Lime Chicken image

This is a nice change from plain chicken tacos. The cilantro really adds a burst of flavor to this recipe.

Provided by ltlmsmfft

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h10m

Yield 6

Number Of Ingredients 5

1 (16 ounce) jar salsa
1 (1.25 ounce) package dry taco seasoning mix
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

Steps:

  • Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.

Nutrition Facts : Calories 271.9 calories, Carbohydrate 9.3 g, Cholesterol 117.2 mg, Fat 4.7 g, Fiber 1.3 g, Protein 45.3 g, SaturatedFat 1.3 g, Sodium 975.9 mg, Sugar 3.4 g

SOUTHWESTERN TURKEY SOUP



Southwestern Turkey Soup image

An interesting solution to the leftover Thanksgiving turkey dilemma. My 2 1/2 year old daughter helped me make it this year. I like to serve it with warm corn bread.

Provided by Doug Matthews

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 14

1 ½ cups shredded cooked turkey
4 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes
1 (4 ounce) can chopped green chile peppers
2 roma (plum) tomatoes, chopped
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice
½ teaspoon cayenne pepper
½ teaspoon ground cumin
salt and pepper to taste
1 avocado - peeled, pitted and diced
½ teaspoon dried cilantro
1 cup shredded Monterey Jack cheese

Steps:

  • In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
  • Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 11.9 g, Cholesterol 32.5 mg, Fat 9.8 g, Fiber 3.8 g, Protein 13.5 g, SaturatedFat 3.7 g, Sodium 632 mg, Sugar 5.6 g

CILANTRO-LIME DRESSING



Cilantro-Lime Dressing image

After having a delicious TGI Friday's grilled chicken salad, I was determined to figure out the cilantro-lime salad dressing served with it. This is what I came up with. Delicious for a quick summery dinner. Grilled boneless chicken breasts served over a hearty green salad, and this dressing, voila!

Provided by Lin

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Fruit Dressing Recipes

Time 30m

Yield 16

Number Of Ingredients 9

1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic
¾ teaspoon minced fresh ginger root
¼ cup lime juice
⅓ cup honey
2 teaspoons balsamic vinegar
½ teaspoon salt, or to taste
¼ cup packed cilantro leaves
½ cup extra-virgin olive oil

Steps:

  • Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.

Nutrition Facts : Calories 86.6 calories, Carbohydrate 6.4 g, Fat 7 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1 g, Sodium 73.6 mg, Sugar 6 g

CILANTRO-LIME LEFTOVER TURKEY STEW



Cilantro-Lime Leftover Turkey Stew image

This recipe makes a tangy flavor-filled meaty soup that is a great way to use what is left of the Thanksgiving Bird after the family carnivores are finished with it. I have been developing this recipe since late 2001 when I lost my job right after the 9/11 disaster and had too much time on my hands. This stew has now become a family favorite. Very low fat and nutritious, it makes for a complete meal. It is not suited as a side dish to a main course.

Provided by Biker_chef

Categories     Stew

Time P2DT1h30m

Yield 6 quarts of stew, 9-12 serving(s)

Number Of Ingredients 17

1 leftover turkey carcass, include everything even the skin
water
2 (15 1/4 ounce) cans corn
1 (14 ounce) can stewed tomatoes
2 medium yellow onions
2 green peppers
1 carrot
3 fresh garlic cloves
3 tablespoons dried celery leaves
2 tablespoons dried dried ancho chile powder
1 teaspoon oregano
1 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
1 bunch fresh cilantro
4 -6 limes
salt
1 cup salsa verde

Steps:

  • This recipe takes two days to make, not continuous work mind you, but short periods of intense activity, separated by many hours of slothful relaxation. There are two main phases, the first is to make the meaty Turkey broth base, the second, to make the complete stew.
  • PHASE - I.
  • Secure a large crock pot or conventional pot of at least six quarts capacity. If you do not have one, procure one from a neighbor. A handgun may be helpful if they are not very cooperative (sorry - I forgot to add that to the ingredients list - my bad).
  • Take the Turkey carcass and violently rip it limb-from-limb until it fits into your pot. If you are timid, find another more "PC" recipe, you pretender!.
  • Fill the pot with ordinary water to cover the Turkey. I typically use five to six quarts. No fancy froo-froo water from places like France is needed. If you think you need it anyway, then get the hell out of Dodge and find another recipe!
  • Slice the carrot into less than 1/8" slices and put into the pot. Strain the garlic cloves finely and put in pot. Add 1 Tbsp of the dried Celery leaves. Put the pot on the stovetop on low heat for 3 to 4 hours, or until the meat simply falls off the bone. DO NOT boil, just use slow heat with a few bubbles rising. Boiling will kill the flavor. A large crockpot can also be used.
  • After truning off the heat, let the pot cool down for an hour, and then place it into the fridge overnight. I do this so the fat in the broth will rise to the top and harden, so it can be easily removed in the morning. Leaving the fat in this stew will inflate your waistline -- as if the beer you drink isn't doing enough!
  • PHASE - II.
  • The next morning, get the pot from the fridge and skim off the fat from the top with a large spoon. Then you will have to get your hands dirty. If you have recently changed the oil in your bike, you better scrub up but good. Clean hands are a must. Separate the meat from the bones by hand. I set up two large bowls, one for bones and gristle, the other for cleaned Turkey meat. Remove the meat and bones from the pot and separate into the two bowls until there is only broth left in the pot. Put the remnants of the skin, the carrot slices, and anything that looks funny to you in the bone bowl.
  • Toss what is in the bone bowl into the trash or out the window if you have no trash can. Next go through the meat bowl and cut up any large chunks of meat with a knife. I like to chop it in the direction of the muscle fibers so you leave long shreds of meat. That makes things interesting in the bowl when eating, unlike the factory-made stuff you get in cans. For six quarts of soup use about 1-1/2 quarts of shredded Turkey. If you have more meat than that, set it aside and use it for burrito filling. If you use more meat it becomes too thick.
  • Place the pot of broth on the stove and start to heat it slowly. Put the burner on medium heat to start, no hurry now. Toss in the turkey from the meat bowl, open the cans of sweet corn, drain them of water, and put the corn into the pot. Then open the can of tomatoes and put it all into the pot without draining.
  • Slice the onions and peppers into strips, less than 1/4 inch wide and at least 1-1/2 inches long. Do not finely chop, unless you want to make a bland uninteresting chowder. Brown the onions and peppers in a large pan in oil. Hey! Don't use a lot of oil, this is a low fat recipe. Turn the sliced veggies so they don't burn, yet get a bit brown on the edges. Then dump them into the pot.
  • Next add the rest of the dried Celery leaves, the Ancho Chili Powder, the Coriander, and Cayenne. Stir well.
  • Then wait for the pot to start bubbling. NOT BOILING -- just slowly bubbling. While you are waiting for this, squeeze the juice from the Limes into a bowl. Then thoroughly wash about 2/3 of the bunch of Cilantro and strip the leaves from the stems with a knife. The remaining 1/3 bunch will be used later as garnish when serving.
  • When the pot starts to bubble, turn the heat down to low and add 3/4 of the Lime Juice and the Cilantro leaves. DO NOT BOIL. If your pot is not full to six quarts capacity, now is the time to add more water. This recipe is for six quarts of stew. Now add salt to taste. I usually end up adding about 1+ level Tbsp, but you might like it different.
  • Cover the pot and let it very slowly bubble for 1 to 1-1/2 hours. If it bubbles vigorously, turn the heat down even more. Stir it up about every ten minutes or so so it all gets well mixed together. Then about 10 minutes before the end add the remaining Lime juice. This is the time to taste it to see if you need more salt, lime or other ingredients to taste. After you take the pot off the heat, let it sit about 30 minutes to let the flavors blend and develop more. With this stew, the longer you wait, the better it gets.
  • Serve it up in large bowls. I like to add a few tbsp of salsa verde and a large dollop of sour cream in the middle of each bowl. Don't stir it in, just plunk it into the bowl. This adds a bit of temperature and flavor contrast to the stew. Then garnish with the rest of the Cilantro.
  • And hey, there is not need to eat it right away! This stew is even better after you cool it in the fridge for a day and reheat. If you don't have hungry guests that need to eat right away, set it aside, and go for a ride instead. It will be even better the next day.

CILANTRO-DATE CHUTNEY



Cilantro-Date Chutney image

Inspired by two classic Parsi recipes from the chef and anthropologist Niloufer Ichaporia King, this sauce introduces the toasted cumin and medjool dates from her date and tamarind chutney into her classic green chutney, full of fresh ginger, jalapeño and lime. The ginger and the sweetness of the dates echo many of the flavors already present on the Thanksgiving table, and the cilantro, chiles and lime bring a much welcome vividness. It's a delight! This sauce is also fantastic on leftover turkey sandwiches, and, other times of year, it makes for a great condiment on rice, fish, chicken and vegetable dishes alike.

Provided by Samin Nosrat

Categories     condiments

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 8

1 teaspoon cumin seeds
10 medjool dates, pitted
1/3 cup freshly squeezed lime juice, plus more to taste (from 2 to 3 limes)
2 jalapeños, stemmed and thinly sliced (remove seeds if desired for a milder sauce)
1 tablespoon finely grated fresh ginger
6 garlic cloves, finely grated
1 teaspoon fine sea salt, plus more to taste
4 cups loosely packed cilantro leaves and tender stems (from about 2 large bunches)

Steps:

  • Place cumin in a small skillet and set over medium-high heat. Toast for 2 to 3 minutes, or until seeds just begin to change color and emit a faint aroma. Immediately dump seeds into a spice grinder or mortar, and grind to a powder.
  • Place dates, lime juice, jalapeños, ginger, garlic, salt and cumin into the bowl of a food processor and pulse, stopping periodically to scrape the sides with a rubber spatula as needed. Try to get this mixture as uniformly puréed as possible, though a little texture is fine.
  • Add the cilantro and continue to pulse to break it down. Then, add as little water as possible - about a tablespoon - to get the blades moving and turn the mixture into the sauce. Continue scraping the sides and pulsing until no large bits of stem or leaf remain and the sauce is a lovely, almost-but-not-quite-smooth texture. Taste, and add lime juice and salt as needed. Cover and refrigerate until serving. This sauce will keep for up to 5 days in the fridge.

SLOW COOKER WHITE TURKEY CHILI



Slow Cooker White Turkey Chili image

Slow Cooker White Turkey Chili is a hearty, one-pot meal that's perfect for using up leftover turkey. Just add everything to the crockpot, then set out all the toppings and let everyone craft their perfect bowl.

Provided by Meggan Hill

Categories     Main Course

Time 3h10m

Number Of Ingredients 16

2 cups cooked turkey (shredded or cubed (see note 1))
2 (15 ounce) cans great Northern beans (drained and rinsed (see note 2))
10 ounces frozen corn ((see note 3))
2 (4 ounce) cans mild diced green chiles (undrained)
1 medium onion (diced)
2 cloves garlic (minced)
3 cups chicken broth
1 tsp ground cumin
3/4 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper (optional)
4 oz cream cheese (softened)
1/4 cup half and half
1/4 cup chopped fresh cilantro (optional (see note 4))
Salt and freshly ground black pepper
Toppings (such as avocado, jalapeños, shredded cheese, sour cream, and/or tortilla strips)

Steps:

  • To a slow cooker, add turkey, beans, corn, green chiles and juice, onion, and garlic. Stir in chicken broth, cumin, oregano, chili powder, cayenne pepper (if using).
  • Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. Stir in cream cheese, half and half, and cilantro (if using). Cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
  • Stir until uniformly combined and season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve as desired with avocado, jalapeños, shredded cheese, sour cream, chopped fresh cilantro, and/or tortilla strips.

Nutrition Facts : Calories 230 kcal, ServingSize 1.5 cups, Carbohydrate 15 g, Protein 17 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 75 mg, Sodium 552 mg, Fiber 2 g, Sugar 1 g

CILANTRO-LIME SOUP



Cilantro-Lime Soup image

Categories     Soup/Stew     Chicken     Citrus     Herb     Poultry     Lime     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 skinless boneless chicken breast halves, cut into 3/4-inch pieces
5 cups canned low-salt chicken broth
1 cup fresh or frozen corn kernels
1 cup chopped seeded tomatoes
1/2 bunch fresh cilantro sprigs, tied together with kitchen string.
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
Sour cream

Steps:

  • Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until slightly softened, about 3 minutes. Add chili powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Discard cilantro sprigs. (Can be made 1 day ahead. Chill. Bring to simmer before continuing.)
  • Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.

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From reddit.com


RECIPE OF THE WEEK: ADD LEFTOVER TURKEY TO THIS GREEN ...
1 to 2 pounds leftover turkey or chicken, cubed. 18 ounces mild salsa verde. 1 (8-ounce) can Hatch green chile, with juices. 20 ounces chicken broth. 2 (15-ounce) cans cannelini or other white beans, drained. 8 ounces sour cream. 1 (12-ounce) bottle prickly pear beer. 20 ounces frozen corn. 1 bunch cilantro, chopped
From austin360.com


COCONUT CURRY RED LENTIL STEW WITH CILANTRO LIME CHUTNEY ...
If you prefer, you can mix the spinach into the stew and cook it down for 1 to 2 minutes before ladling into bowls. Top each bowl with a spoonful of Cilantro Lime Chutney and serve warm. To keep leftovers for more than a few days, freeze the stew in 1-quart glass jars with lids, leaving one to two inches of headspace. This will keep for 2 to 3 ...
From splendidtable.org


25 HEALTHY LEFTOVER TURKEY RECIPES | RANDA NUTRITION
Thanksgiving leftovers get new life when you turn them into Leftover Turkey Tacos; reach for a low-carb tortilla for an even lighter bite. Click here for the recipe. 20 Minute Leftover Turkey Curry (With Coconut Milk) – Knife and Soul. A creamy turkey curry, with coconut milk that takes just 20 minutes to make.
From randaderkson.com


TURKEY BIRRIA WITH THANKSGIVING LEFTOVERS - GUBLIFE
Add salt to taste. Let your birria come to a boil and then add your turkey. Cook for an additional 30mins to an hour at medium-low for tender flavor filled birria. TIP: Add a few bones during cooking process from your turkey for added flavor! Your birria should look like this. A bright colored stew. Serve and top with onion, cilantro and lime ...
From growingupblackxican.com


LEFTOVER TURKEY STEW RECIPE - ALL INFORMATION ABOUT ...
Leftover Turkey Stew - A Cherished Holiday Tradition hot www.unclejerryskitchen.com. Heat olive oil in a soup pan over medium heat. Add garlic and cook for approximately 1 minute or until just browned. Add onions and cook until just translucent. Add celery, carrots potatoes and stock.
From therecipes.info


CILANTRO-LIME LEFTOVER TURKEY STEW RECIPE | YUMMLY ...
Nov 22, 2012 - Cilantro-lime Leftover Turkey Stew With Turkey Carcass, Water, Corn, Stewed Tomatoes, Yellow Onions, Green Peppers, Carrot, Garlic Cloves, Celery, Ancho Chile Powder, Oregano, Ground Coriander, Ground Cayenne Pepper, Fresh Cilantro, Limes, Salt, Salsa Verde. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com


SOUTHWEST TURKEY STEW RECIPES
And now for the printable Leftover Turkey Stew Recipe: Yield: 8 to 10 servings Leftover Turkey Stew Recipe. Prep Time: 5 minutes. Cook Time: 35 minutes. … From unclejerryskitchen.com Estimated Reading Time 3 mins. Heat olive oil in a soup pan over medium heat. Add garlic and cook for approximately 1 minute or until just browned. Add onions and cook until just …
From tfrecipes.com


SOUTHERN TURKEY STEW RECIPES
2019-12-29 · And now for the printable Leftover Turkey Stew Recipe: Yield: 8 to 10 servings Leftover Turkey Stew Recipe. Prep Time: 5 minutes. Cook Time: … From unclejerryskitchen.com 4.3/5 (4) Total Time 40 mins Category Holiday Leftover Recipes Calories 312 per serving. Heat olive oil in a soup pan over medium heat. Add garlic and cook for …
From tfrecipes.com


SMOKY TURKEY AND SWEET POTATO STEW | OREGONIAN RECIPES
Add the corn and sweet potatoes (if using leftover cooked sweet potatoes add them with the turkey when the stew is finished cooking), bring to a boil, reduce heat and simmer for 10 to 12 minutes or until the sweet potatoes are tender when pierced with a fork. Remove from heat and add the turkey, cilantro and lime juice. Taste again and adjust ...
From recipes.oregonlive.com


10 BEST CILANTRO LIME RICE WITH CHICKEN RECIPES - YUMMLY

From yummly.com


COCONUT CURRY RED LENTIL STEW WITH CILANTRO LIME CHUTNEY ...
If you prefer, you can mix the spinach into the stew and cook it down for 1-2 minutes before ladling into bowls. Top each bowl with a spoonful of Cilantro Lime Chutney and serve warm. To keep leftovers for more than a few days, freeze the stew in 1-quart glass jars with lids, leaving 1 to 2 inches of headspace. This will keep for 2 to 3 months.
From recipes.oregonlive.com


CILANTRO LIME LEFTOVER TURKEY STEW- TFRECIPES
CILANTRO-LIME LEFTOVER TURKEY STEW. This recipe makes a tangy flavor-filled meaty soup that is a great way to use what is left of the Thanksgiving Bird after the family carnivores are finished with it. I have been developing this recipe since late 2001 when I lost my job right after the 9/11 disaster and had too much time on my hands. This stew has now become a family …
From tfrecipes.com


CILANTROLIMELEFTOVERTURKEYSTEW RECIPES
Cilantro lime leftover turkey stew is the best recipe for foodies. It will take approx 2970 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make cilantro lime leftover turkey stew at your home.. The ingredients or substance mixture for cilantro lime leftover turkey stew recipe that are useful to cook such type of recipes are:
From tfrecipes.com


CILANTRO LIME LEFTOVER TURKEY STEW RECIPE - WEBETUTORIAL
Cilantro lime leftover turkey stew is the best recipe for foodies. It will take approx 2970 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make cilantro lime leftover turkey stew at your home.. The ingredients or substance mixture for cilantro lime leftover turkey stew recipe that are useful to cook such type of recipes are:
From webetutorial.com


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