Leftover Thanksgiving Day Turkey Chili Recipe
neutral vegetable oil
or dry white wine
jellied cranberry Chili powder
to taste - anywhere from 2 tablespoons to ⅓ cup
to taste - anywhere from 2 tbl to ⅓ cup
or turkey broth, if you have any
crush in your hand to release the oils
or to taste
salt and freshly ground black pepper
leftover shredded turkey
leftover cornbread stuffing
chiffonade, for garnish
Over medium-low heat, sweat onion and garlic with a little salt and pepper in oil until softened and translucent. Turn up 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.
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.