Thanksgiving at our house is a pretty small affair; it's just me & my parents, and, the last 2 years, the BF. As a result, we ALWAYS have a ton of leftovers, which usually get sent home with me (YES!). Because our get-together is small, Mom usually buys a Cajun fried turkey, but makes all of the sides from scratch.
This year, I made out; I came home with a MASSIVE plate of turkey. Though I do love leftover turkey sandwiches, this is a HUGE weekend for college football here in Alabama. Today is the LSU/Arkansas game, which has HUGE BCS National Championship implications, and tomorrow is the Iron Bowl, which is undoubtedly THE biggest rivalry game in the entire SEC NCAA. And, for some reason, football to me means I HAVE to have chili.
Most people are familiar with white chicken chili; this recipe uses leftover turkey and pantry staples; you can have this ready to serve in just under 30 minutes, with VERY little work involved.
Leftover Turkey Chili
adapted from Mel's Kitchen Cafe
Ingredients:
1 Tbsp olive oil
1/2 cup diced yellow onion
2 cans Great Northern Beans, rinsed & drained
2 cups cooked, diced turkey
2 cups chicken broth
3/4 cup chunky salsa
1 tsp oregano
1 1/2 Tbsp cumin
1/2 tsp chili powder
1/2 tsp celery salt
1 1/2 cups shredded mozzarella cheese
In a medium stockpot, saute the onions in the olive oil over medium heat until softened & translucent.
Stir in the beans, turkey, broth, salsa, oregano, cumin, chili powder & celery salt. Bring to a simmer over medium heat, stirring occasionally.
Add the mozzarella, 1/2 cup at a time, stirring until it melts before adding the next 1/2 cup. Stir to combine and serve hot.
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