This Thanksgiving, don’t throw away those turkey leftovers!
Remember the meat from those turkey wings and drumsticks I used the other day to make gluten-free turkey gravy? All that meat didn’t go to waste – it was used to make a delicious, warming turkey chili!
I actually purchase a larger turkey than necessary for Thanksgiving each year. I love the leftovers. They make great filling for enchiladas, sandwiches, or even taste good eaten cold, straight from the fridge, late at night. Not that I would know or anything. But now, the leftovers star in a spicy, flavorful chili. Or you could add crushed tortilla chips and call it tortilla soup. Whatever you call it doesn’t matter. What matters is that you try it!
Of course, you don’t have to wait for Thanksgiving to make a chili like this. You can use any leftover chicken or turkey, or you can even purchase a rotisserie chicken from the grocery store and use it, if that’s your thing. It’ll all taste delicious in this soup. Heck, you could even go meatless, and use vegetable stock and add some cubed sweet potatoes or squash, and make a delicious vegetarian soup. It all sounds yummy to me.
If you can’t find tomatillos, you can substitute a 16-20 oz jar of bottled salsa verde/tomatillo salsa. Tomatillos are plentiful around here in Texas – but the cheapest ones are usually at the Latin groceries.
Tomatillo Turkey Chili, adapted from Simply Recipes
1 ½ lbs tomatillos, husks removed and cut in half
2 jalapeno peppers, seeded and cut in half
1 onion, sliced
2 cloves garlic, peeled
1 chipotle pepper in adobo sauce, chopped
5-6 c cooked turkey or chicken, shredded
1 15-oz can black beans, drained and rinsed
2 c chicken broth
½ c gluten-free beer (such as Bard’s Tale) – optional, but it adds a wonderful flavor
2 c diced tomatoes or tomato puree
1 t ground cumin
1 t ground coriander
1 t dried oregano
Salt and pepper to taste
½ c chopped cilantro
Place the tomatillos and jalapenos cut-side down on a foil-lined baking sheet. Scatter onions and garlic around tomatillos and jalapenos. Place under broiler for 5-7 minutes or until skins on tomatillos blacken. Remove, and when cool, pour tomatillos, jalapenos, onion and garlic, including any juices, into a food processor. Pulse until well blended.
Heat a large stockpot to medium heat and add tomatillo mixture and chipotle pepper. Stur around for a minute or two, and add turkey, beans, broth, beer, tomatoes and seasonings. Bring to a boil, and reduce to a simmer. Allow to simmer, stirring occasionally, for 20-30 minutes to allow flavors to blend.
Immediately before serving, taste and adjust salt and pepper seasonings as necessary, and stir in most of the cilantro, reserving a bit to use as garnish.
Optional: Top with sour cream and cheese.