It’s a few days past Thanksgiving Day and, as usual, I’m already pretty sick of turkey.
Because I’m an idiot, I made a 14lb. bird for just two. Last year I did an even larger one for, essentially, just one. I’m sure I’ll do it again; I just like making the whole turkey including the neck (my personal favorite, when it’s cooked tender) and the giblets for the stuffing. Still, for Thanksgiving dinner, we ate only the drumsticks, so there are a lot of leftovers, including nearly the whole turkey breast.
The goal with this chili was to have it taste as little like turkey as possible; it’s a twist on chicken chilis that I’ve had, significantly spiced with chipotle peppers and cumin. Ingredients include:
- diced turkey breast
- one medium yellow onion (small dice)
- one green pepper (similarly diced)
- olive oil, (generously, for sautéing)
- soup stock (turkey)
- crushed tomato (1 20 oz. can for two breasts)
- black beans (I used rehydrated dried beans that had been frozen)
- Mexican oregano (dried, crushed)
- cumin (powdered, used generously)
- chili en adobo (~1/2 can, minced; use sparingly to taste as these can be quite spicy)
- chili powder
- salt (to taste)
I found the tomato paste and fresh serrano pepper, shown in the photo below, to be unnecessary so didn’t use it this time.
Chili is an easy flexible recipe so I won’t bother with all the details, except a couple tips that I find useful. First, I like to sautée the fresh vegetables until tender and then stir them with the dry spices before adding liquid. Second, it’s best not to simmer pre-cooked meat (leftover, here) or beans too long as it can cause them to disintegrate due to overcooking and/or stirring.
I cut turkey breast into approximately 1/2 inch cubes.
Add the beans toward the end of the simmer and stir carefully thereafter to avoid mashing them.
That’s it: in about an hour, a simple delicious chili to dispatch with the leftover turkey white meat.
I’m interested to know your Thanksgiving turkey leftover suggestions; I did the typical pot pie last year. one friend made enchiladas; I may try that with the dark meat.
Another friend posted this recipe for fritters made with stuffing: Latke-Crusted Turkey Stuffing Fritters With Liquid Cranberry Fritters with Liquid Cranberry Core and Schmaltz Gravy.
Happy belated Thanksgiving and peace to you and yours!