Okay, I must admit, it took all of this punster’s strength to get past all of the fowl jokes and begin talking turkey, but here goes:
Got leftover dark meat? Simply serve this quick and hearty pulled-turkey chili:
2 1/2-3 pounds turkey meat (white or dark, pulled off the bone and quickly shredded or cubed)
It’s great as chili, or as a simple taco filling, nacho topper, you can also pile it on a fresh roll for a Spicy Sloppy Joe. It freezes well in small containers and lasts for 2 1/2 months when frozen. So, you can take into work or heat up for a child’s thermos.
- 1 cup chopped organic onion
- Do you have leftover fresh veggies from your crudités? Carrots, red peppers? Broccoli? Dice them up and add with the onions. Try to use organic whenever possible.
- 1/4 cup olive oil or organic butter or dairy-free replacement
- I small can organic crushed or diced tomatoes
- 1 15 oz can of organic cannellini beans or organic garbanzo beans (organic red kidney beans are fine too, I just like white beans with turkey)
- 3/4-cup turkey stock if you have it, if not add water to the empty jar of GourGanics and swirl it around, this broth will add spicy goodness.
- A handful of semi-sweet chocolate chips added as the last ingredient will add an amazing depth of flavor
Here’s what to do:
1 In a large, 8-quart pot, add olive oil or butter, cook the onion, green pepper or other fresh veggies over medium high heat, stirring, until onions are a little golden in color, about 5 minutes.
2 Add GourGanics Spicy or Mild, canned tomatoes, cooked turkey meat and remaining ingredients. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour. Or put it in your crock-pot on low for a few hours. If the chili is a bit too thin, add another pound of a leftover turkey or a few tablespoons of tomato paste to the stock. Let it cook for another 10-20 minutes or longer before serving. Too thick? A splash of water should thin it out without taking away from the concentrated flavor.