It was Thanksgiving yesterday in the United States, and once again, our family missed it because we are here in London! London is not a bad place to be, just a bit lonely considering it is a national holiday in the US. It’s like our world stops for 24 hours to prepare to give thanks. It’s amazing!
I am very thankful this year, I made it through chemo and radiotherapy and now have my health – I am grateful! As tradition would have it, the main focus of the Thanksgiving meal has always been Turkey. Blach! Not a particularly tasty bird of sorts, a little gamey and weird – well, at least I think so.
It’s never been a secret that I hate baked Turkey bird, BUT I like ground or minced turkey in my meat dishes, oddly enough. It could be because, like chicken, a turkey can take on many other characteristics once you start playing with it in the kitchen.
The one meal I think Turkey, especially with leftovers from Thanksgiving, is good for is Chilli. And chilli is one of those pack it all in meals where everything but the kitchen sink goes in. I do put a spin on things offering a heart-healthy version that packs in loads of veggies, protein, carbohydrates, vitamins and minerals.
I wrote out a recipe earlier in my blog (January) called Holiday-Hardy Red & White Chili Con Carne . Don’t get me wrong, it is fabulous and so so so easy. However, it includes minced Lamb which may for some, not be a good choice of meat.
This recipe is similar, but includes more yummy veggies and spices.
THE TURKEY DOLDRUMS RECIPE:
Turkey meat from leftover Turkey (if more needed, get minced or ground turkey)
75g of Unsalted Butter (roughly 3-4 Tbsp)
3-4 Yellow onions, chopped into chunky chunks
2 Red Pepper and 2 Yellow Peppers, chopped into chunky chunks
3 Cloves of Garlic, diced
2 Cans of Kidney Beans
1 Small Can Of Tomato Purée
4 Cans Crushed Tomatoes
2 Bay Leaves, dried
1 Tbsp Ground Paprika
1 Tbsp Medium-Hot Ground Chilli Powder
1 Tbsp Ground Cumin
2 Cubes (or 2 cups) of Chicken Stock (optional)
Salt and Pepper to taste
Toppings: Shredded Cheddar, chopped Red Onions, chopped Scallions (Chives), chopped Cilantro (Coriander), Sour Cream and even diced Radishes – yes, I said radishes!
Strip and chop into cubes all meat from your leftover turkey, no skin or bones. Take a large soup pot, with butter sauté onions, garlic and bay leaves until onions are slightly soft. Add turkey meat with all of the spices: Cumin, Chilli Powder, and Paprika. Stir and cook for about 2 minutes so meat can absorb spices. Add crushed tomatoes and tomato purée. Stir, lower heat to medium to low, place top on pot and simmer for 20 minutes.
Lift lid, add chopped red and yellow bell peppers and drained cans of kidney beans. Simmer for another 30 minutes on medium to low heat. If the chilli seems to be getting a bit thick, add 1/2 cup of water. Stock cubes play a major role in a lot my soups and sometimes in potted meals such as stew and chilli, I like to add 2 chicken stock cubes right about now, crushed.
Stir and simmer for another 15 minutes, turn heat off and let settle for another hour. This can be eaten straight away with shredded cheddar and scallions, over steamed rice or even twice baked potatoes as well for that Thanksgiving Football game everyone looks forward to!
Gobble up that Gobble Gobble – Yummy yummy!