Saturday, November 27, 2010

White Turkey Chili

Turkey soup and other delicious recipes for Thanksgiving leftovers
Munching turkey leftovers on Black Friday after a late night shopping spree at the mall? Leave the sandwich bread in the cupboard and try using the remains of yesterday's feast in soups and stratas, pastas and pestos. 

White Turkey Chili
  • 2 tablespoons olive oil
  • 1 medium onion, chopped fine
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1/2 cup chicken broth
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 2 cups diced, cooked turkey
  • 2 cups canned cannellini beans (don't drain them) 
  • 2 fresh jalapeno or serrano peppers, finely chopped (use 1 if you want a mild chili)
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 teaspoon salt
Pinch of coarsely ground black pepper
Juice of 1 lime or to taste
Sour cream, guacamole, corn muffins

  1. In a large saute pan, briefly heat the oil over medium heat. Add the onion and cook for 4 minutes, stirring. Add the garlic, oregano and cumin. Cook for 2 minutes, stirring. Add the broth, wine and bay leaf. 
  2. Cook over medium heat, uncovered, for about 10 minutes. When the liquid has reduces slightly, add the turkey, beans and chopped pepper. Continue to simmer for another 10 minutes, stirring once in awhile. Remove the bay leaf.
  3. Mash about 1/2 cup of the beans and add them back to the pot - this will thicken the mixture. Stir in the cheese over very low heat. When it’s melted, remove the pan from the heat, and add salt, pepper and lime juice to taste. Serve with sour cream, guacamole and corn muffins.


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