Wednesday, December 2, 2009

Thanksgiving Leftovers: White Turkey Chili

Sometimes the week following Thanksgiving can fill you with a growing sense of dread. It seems like ages ago that you were lobbying for a huge ass turkey so that you'd have enough leftovers. Now the thought of choking down another plate of turkey+gravy+stuffing is enough to make you queasy. What you need is something completely different. Something that does NOT remind you of Thanksgiving. This chili is perfect. It also freezes well, so you can even just make it and toss it in the freezer for a cold December night. Like all good leftovers recipes it is very flexible. You can use leftover chicken or turkey depending on what you have available.

adapted from Epicurious

2 T veggie oil
1/2 C onion
1 1/2 T garlic (about 2 cloves)
4 t cumin
between 1/2 lb and 1 lb ground turkey - I adjust this based on how much leftover turkey I have
I'd use 1lb of ground with 1 C of leftovers or 1/2 lb ground with 2 C leftovers.
around 1 C leftover turkey chopped into bite sized bits
3 C stock (you can use homemade from your turkey, or use store bought chicken stock)
1/4 C barley
2 t chopped jalepeno
1 can cannellini beans (rinsed and drained)
1 can small white beans (rinsed and drained)
optional - 1 t marjoram, 1 t summer savory - I own neither so have never added either.

For topping as you wish:
hot sauce
chopped scallions
grated cheddar
sour cream

In a very large skillet or a regular stockpot or Dutch oven, add the veggie oil, the garlic and the onion. Saute on medium low for 5 minutes or until onion is translucent. Stir in the cumin and then add the raw ground turkey. Cook stirring often until the ground turkey is browned.

Add the stock, barley, jalapenos and the marjoram and savory (if you're using them). Cook for 20-30 minutes. You need to watch it. The barley should be cooked but don't let all the liquid evaporate. Even with the pot covered all my liquid evaporated in about 25 minutes. If the barley seems raw and your chili is too liquidy cook a bit longer.

Add the beans and chicken and cook about 15 minutes more. Add the hot sauce.

When it's finished, you can top with any normal chili toppings, but we usually eat it pretty plain, with just the hot sauce.

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