Leftover Thanksgiving Day Turkey Chili Recipe
Servings: 6 servings
Ingredients
- 2 tablespoons neutral vegetable oil
- 2 tablespoons olive oil
- 2 medium onions chopped
- 3 cloves garlic minced
- ½ cup beer or dry white wine
- ¼ cup jellied cranberry Chili powder to taste - anywhere from 2 tablespoons to 1/3 cup
- Chili powder to taste - anywhere from 2 tbl to ⅓ cup
- ground cumin to taste
- Cayenne pepper to taste
- ground coriander to taste
- 3 cups chicken broth or turkey broth, if you have any
- 1 tablespoon dried oregano crush in your hand to release the oils
- 1 tablespoon poultry seasoning or to taste
- salt and freshly ground black pepper to taste
- 1 pound leftover shredded turkey
- 6 ounces leftover cornbread stuffing crumbled
- 2 limes juiced from
- fresh sage chiffonade, for garnish
Instructions
- Over medium-low heat, sweat onion and garlic with a bit of salt and pepper in oil until softened and translucent. Turn up the heat and cook until golden.
- Deglaze with beer or wine. Cook until evaporated.
- Turn heat to medium, and add cranberry jelly. Stir well.
- Add spices and cook for another minute or two. Increase heat to medium-high, and add broth, oregano, and poultry seasoning.
- Add shredded turkey meat and crumbled stuffing. Taste and adjust seasonings, if necessary. Simmer and stir to break up the cornbread and dissolve it. (The cornbread will thicken your chili).
- Just before serving, squeeze in the lime juice and stir.
- Serve in heated bowls, and garnish with chiffonade sage.
Notes
I have given you measurements, but please don’t feel like you need to break out your scale and your measuring cups. Let your taste guide how much of each ingredient you add.