23
November
2017
|
02:00 AM
America/New_York

What To Do With Your Thanksgiving Leftovers

As you're clearing the dinner table and stuffed from a big Thanksgiving meal, can you even think about leftovers? We know you'll be hungry again tomorrow, so why not something different this year! Instead of the good ol' turkey sandwich, throw together this Leftover Turkey Chili, courtesey of our chefs at Houlihan's Restaurant + Bar located in Downtown Hershey, PA.

LEFTOVER TURKEY CHILI

Ingredients:
2 tablespoons olive oil
1 large sweet onion, medium dice (about 2 cups)
3 cloves garlic, minced (about 1 1/2 tablespoons)
1 tablespoon ground cumin plus 1/2 teaspoon at the end
1 tablespoon ground coriander plus 1/2 teaspoon at the end
1/2 teaspoon ground cloves
1/2 to 1 teaspoon ground cayenne pepper
1 tablespoon dry oregano
1 teaspoon sugar
1/8 teaspoon nutmeg
1 pinch saffron
4 green chilies such as Anaheim, pasilla or poblano, small dice (about 2 cups)
1 red bell pepper, medium dice (about 1 cup)
4 cans (15 ounce) cannellini beans
3 cups chicken stock or broth, low sodium, 1.5 cups reserved
1 pound frozen sweet corn
2 pounds leftover roasted turkey, off the bone and cut into medium bite size pieces
1 cup cilantro, chopped, no stems
2 jalapenos, small dice
2 cups monterey jack or cheddar cheese, shredded
Kosher salt and fresh ground pepper

Directions:
Over medium heat in a large heavy bottom pot, sweat the onions and garlic in the olive oil until soft and translucent. Add all of the dry seasonings except salt and pepper. Sauté for about a minute, add the chopped chilies, corn, and bell pepper; cook for about 2 minutes. Reserve the jalapenos for serving with the chili.

Rinse 2 cans of beans and add with 1.5 cups of chicken stock. Bring to a simmer. In the meantime, puree the other 2 cans of rinsed beans with 1 cup of chicken stock. Add the pureed beans to the pot and stir; simmer for 10 minutes and add the turkey. Adjust thickness with the remaining 1/2 cup stock.

Season with salt and pepper. Adjust heat with cayenne pepper. Serve with chopped cilantro, jalapenos, and cheese. Eat with warm tortilla for dipping.

Yield: 12 servings

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