Wednesday, November 25, 2015

Leftover Turkey Recipe

Happy Thanksgiving to everyone!  We are expecting a nice day here today, but by Friday our temperature is expected to be around 20 with a strong wind.  What a great day to make a soup or stew.  This quick recipe came in my e-mail this morning from the Diabetes Gourmet newsletter and uses leftover pulled turkey.  With a couple of modifications you would be able to make something similar with what you have in your pantry.  Feel free to substitute regular kidney beans or navy beans for the white if you don't have them and yellow canned corn for white corn.  You will need a large pot as this makes 6 quarts.  Recipe could easily be cut in half.  Enjoy and stay warm.

Baja Turkey Chili
Yield: 24 servings

 2 tablespoons: olive oil
 2 cups: chopped onion
 2 cups: chopped celery
 2 quarts: pulled or cooked turkey breast, chopped
 50 ounces: white kidney beans, rinsed and well drained
 44 ounces: white corn, undrained
 8 ounces: green chilies, chopped
 2 quarts: turkey broth
 2 teaspoons: ground cumin
 3 cups: shredded Monterey jack cheese
 1 bunch: fresh cilantro sprigs
 As needed: tortilla chips

In a medium stock pot, heat oil over medium heat.  Add onion and celery, cook and stir until vegetables are tender.  Stir in turkey, beans, corn, chilies, broth and cumin. Combine well.  Cover and cook about 20-30 minutes, stirring occasionally until heated through.  Serve 8 ounces per serving and garnish with cheese and cilantro. Serve with tortilla chips, if desired (not included in nutritional data).

Nutritional Information Per Serving Calories: 259 ; Protein: 21 g ; Fat: 6 g ; Sodium: 263 mg; Cholesterol: 37 mg ; Carbohydrates: 29 g

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