Posole is a hearty Mexican soup or stew made with hominy (dried corn kernels with the hull and germ removed) and pork or poultry. Tim Love finds that the recipe is an excellent way to use up leftover turkey.
This recipe evolved from a soupy, thin chili that was lacking in texture and flavor. A bit of tomato paste and flour now thickens the broth, while cumin, chile powder and chipotle powder give it a kick of flavor.
This soup is made with David Ansel's version of kreplach, a Jewish dumpling usually filled with beef. Here, Ansel tweaks the traditional recipe by stuffing delicate wonton wrappers with lots of turkey and chopped vegetables, serving them in a simple turkey broth.
Ribbons of bright green spinach float in a rich-tasting broth that's chock-full of turkey, black beans, and bacon. The soup may remind you of chili, and in fact it's flavored with chili powder, along with cocoa, oregano, and Tabasco sauce.
Michael Symon uses leftover turkey stock and meat to make this soothing soup. Symon cooks sautéed carrots, parsnips, celery root and onion in the stock, then adds leftover turkey. He also adds dumplings made with flour, eggs, milk, turkey fat and tarragon; the dumplings cook in the simmering soup right before serving.