The big meal is over, and you may think you're turkey-d out. But this recipe will help you turn the leftovers into something you'll never recognize from Thursday. It comes from Better Homes & Gardens.
3 6-inch corn tortillas, cut in strips
2 tablespoons cooking oil
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1 cup purchased red or green salsa
2 14-ounce cans reduced sodium chicken broth
2 cups cubed cooked turkey (12 ounces)
1 large zucchini, coarsely chopped
Lime wedges (optional)
Sour cream and cilantro (optional)
1. In a large skillet, cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper towel.
2. In a large saucepan, combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.