This is a perfect use of some leftover turkey after Thanksgiving, especially if you made your own turkey broth! If not, no worries ~ use whatever broth you prefer! A lot of us indulge during the holidays so this recipe provides a comforting bowl of fresh ingredients to appease our guilt!
- 2 tablespoons ghee or organic butter
- 1/2 large red onion, peeled and diced
- 1 carrot, peeled and diced
- 1 parsnip, peeled and diced
- 2 celery stalks, diced
- 2 tomatillos, peeled and roughly chopped
- 1 can 14.5 ounce canned, diced tomatoes, including juice
- 6 cups of turkey broth
- 3 cups chopped cooked turkey, diced
- 1 cup collard greens, chopped with middle spine removed
- 1 cup butternut squash, peeled and diced
- 3 cloves of garlic, minced
- 1/2 lime, juiced
- 1/4 cup cilantro, chopped
- 1 tablespoon fresh thyme leaves
- 1 chipotle in adobo sauce, minced
- 1 teaspoon cinnamon
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 radishes, grated (optional garnish)
- In a Dutch oven or heavy-bottomed pot, heat butter, onion, carrot, parsnip and celery on medium heat until onions are tender.
- Add the tomatillos, can of tomotoes (including juice), turkey broth, turkey, collard greens, butternut squash and garlic. Bring to a boil. Reduce.
- Add chipotle, cilantro, thyme, chili powder, cinnamon and lime juice.
- Simmer for 2-3 hours to really let the flavors marry (either simmer stovetop or transfer to a crock pot).
- Season with salt and pepper to taste. Serve in bowls and top with grated radish (optional)…or additional chopped cilantro leaves.