I have fully recovered from what really wasn't so difficult after all.....
16 people sat down at one very LONG table in our not so big row home last Saturday night and we feasted.
Friends. It was great. The two families got along (again) and everything tasted good...we drank and ate and were merry. HA
I was a wee bit busy and neglected my camera. (note: next year I must take 2 minutes to record food and table prep.)
But, photography aside, everything went swimmingly.
Now Otis and I are up to our eyeballs in leftovers...and with that, I give yee, the greatest post thanksgiving, "I have more food in this house than I shall ever know what to do with", "who the hell needs all this gravy?", "I don't want to be eating turkey sandwiches for the rest of my life!" turkey soup recipe that ever walked the face of this earth.
2 tablespoons vegetable oil, 2 turns of the pan
2 medium onions, chopped
4 cloves garlic, chopped
2 jalapeno peppers, seeded and finely chopped
1 tablespoon ground cumin, a palm full
2 tablespoons chopped fresh thyme leaves, eyeball it, 5 to 6 sprigs
Coarse salt and pepper
1 cup beer
16 tomatillos, peeled and coarsely chopped or coarsely processed in food processor
1 (15-ounce) can hominy (looks like jumbo corn and found on specialty food or canned vegetable aisle)
1 quart chicken stock
any leftover gravy in the house (up to 2 cups)
1 1/2 to 2 pounds light and dark cooked turkey meat, chopped*
1 lime, juiced
Finely chopped cilantro leaves, for garnish
Corn chips of choice, to top soup or dip
Heat a medium soup pot or large deep skillet over medium high heat. Add vegetable oil, 2 turns of the pan, then add the onions, garlic, jalapenos, cumin, thyme, and salt and pepper, to taste. Cook 5 to 6 minutes to soften onions then add beer and cook it off, 1 minute. Stir in tomatillos and cook 5 minute more then stir in the hominy, chicken stock, any leftover gravy (up to 2 cups) and the turkey. Heat through, adjust salt and pepper and simmer the posole 10 to 15 minutes over low heat. Stir in lime juice and remove from heat. Garnish soup with cilantro and serve with corn chips to top or dip.
PS- I got a job! much to be thankful about.