Leftover turkey? I opened the fridge this morning and noticed I still had a pile of cooked bird from Thanksgiving. While I am more than happy to have a surplus of food during these times, I must admit, I was perplexed as to what to do with it.
Turkey chili of course. Here’s a recipe that I threw together, literally, in the crockpot. Feel free to adapt this chili to your liking and make it up as you go along, like I did.
- Leftover turkey meat, white and/or dark
- 4-6 roasted poblano chili peppers
- 2 quarts chicken stock (vegetable stock will work too)
- 2 medium onions, diced
- 3 carrots, diced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon celtic sea salt
- 1 tablespoon arrowroot powder
- 1 tablespoon water
- 1 tablespoon cilantro, minced
- In a large crockpot , combine turkey, poblanos, stock, onions and carrots
- Allow to cook several hours or overnight
- Add cumin, oregano and salt
- In a small bowl, combine arrowroot and water to make a slurry
- Stir into crockpot and cook for another 1 hour or until thick
- Garnish with cilantro
You can use any type of chili peppers that you wish in this recipe, though beware, I would not recommend anything too hot. In terms of the arrowroot, I use it to thicken the soup, though you could definitely go without it or experiment with another thickener of your choosing.
Enjoy your leftovers; if you are looking for something else to do with your turkey remnants, check out Karina’s recipe for gluten-free turkey enchiladas. Given that she lives in the southwest, I bet hers are the real deal.
I finished using up all of my turkey today (Monday); how long do you retain your cooked turkey meat in the fridge after Thanksgiving? How long do you think it will safely keep? Today was definitely the last day for me and that was stretching it by probably a day.