Monday, December 1, 2008

Leftover Turkey Chili

I had a lot of leftover turkey this year, which I am not complaining about because I love leftover turkey. We had some friends coming over for dinner the Sunday after Thanksgiving so I was looking for something a little different to do with the turkey, not just soup or sandwiches. This turkey chili turned out delicious, so I served it with a salad and some bread.

2 Tbs. olive oil
2 green peppers, chopped
2 cups of celery, chopped
2 med. onions, chopped
5 cloves garlic, minced

1  4oz can diced green chiles (roasted and peeled) 
3 cups diced turkey, (cooked, light and dark meat)
3 tsp chili powder
1 tsp cumin powder
pinch cayenne pepper
1 tsp dried oregano

1 28oz can chopped tomatoes in juice
1 small can tomato paste
2 cups turkey stock (or chicken broth)
1 tsp brown sugar
2 Tbs cider vinegar
1 can white kidney beans, drained
1 can pinto beans, drained

1. Heat the oil in a large pan and add the onion,garlic, celery and green peppers. Stir over medium heat for 5 minutes, until soft.

2. Add the turkey, spices and chipotle pepper. Stir well and cook for 5 minutes. Add the chopped tomatoes in juice, 2 cups stock, and the tomato paste and stir well. Mix in the beans, brown sugar and vinegar and season with salt and pepper.

 3. Simmer for 30 minutes stirring occasionally. Taste, and add additional spice and or broth if needed. Serve topped with grated cheese and/or sour cream.

(Or at step three, you can put it in a crock pot on high for 30 minutes, then leave it on low or warm as long as needed.)

You can find the canned chiles in the Mexican foods section at most grocery stores.

Anadama Bread

This is a traditional bread from New England, sometimes called Colonial Bread. It is  made with molasses and cornmeal which makes it a little sweet. This is a great bread to serve with soup. This recipe makes two loaves.


5 cups flour

½ cup cornmeal

¼ oz yeast (1 pack)

2 ½  cups water

1 tsp salt

2 Tbs butter

½ cup molasses

Stir 1 cup of cold water into the cornmeal. Bring another cup of water to a boil in a saucepan and add the cornmeal mixture. Cook to thick, about 10 minutes. Add salt, butter, molasses and then cool to tepid.

Add ¼ cup warm water to the yeast and then mix that into the cornmeal mixture.

Add 4.5 cups flour and knead to stiff, about 10 minutes. If sticky, add more flour. Shape the dough into a ball and put in a buttered bowl, cover and let rise 1 ½ hour until doubled.

Punch down and divide in two pieces. Shape in loaves and put in buttered loaf pans. Cover and let rise to double.

Bake for 1 hour at 350 degrees.