Move over cold turkey sandwiches. Luis Garza, chef and owner of El Asador in Southwest Detroit, has kicked his Thanksgiving leftovers up a notch. The chef, who moved to Michigan from Mexico in 1996, combines turkey with Mexican spices to create a Guisado de Pavo, or turkey stew. This isn’t the first creative twist his family has tried, says Garza. “You can do a lot with turkey,” he says, adding he uses leftovers in a variety of meals, including turkey enchiladas and chili relleno.
Guisado de Pavo (Turkey Stew) Makes 4 – 6 servings
2 tablespoons olive oil
1 medium white onion, coarsely chopped
4 large garlic cloves, thinly sliced
1 teaspoon dried oregano, (Mexican variety preferred) crumbled
1 teaspoon ground cumin
2 medium tomatoes, peeled and chopped
4 cups turkey stock or canned chicken broth
3 medium carrots, peeled and cut into ½-inch pieces
3 medium zucchini, cut into ½-inch pieces
4 cups cooked turkey, cut into ½-inch cubes
Salt to taste
â…› teaspoon black pepper
¼ cup loosely packed chopped fresh cilantro
1 large avocado (Hass variety preferred) peeled and diced
In a large saucepan, heat the oil and cook the onion until translucent, 3 – 4 minutes. Add garlic, oregano, cumin, and tomatoes. Bring to a boil and cook until the mixture thickens, about 5 minutes. Add the stock, carrots, and zucchini.
Bring to a boil, then reduce the heat to medium-low and simmer until the vegetables are tender, about 15 minutes.
Add the turkey, salt, black pepper, and cilantro. Simmer the stew until completely heated through, about 5 minutes. Adjust seasoning. Serve garnished with avocado and lime wedges.