This 6-hour Mexican-inspired recipe answers all questions you have about wondering what to do with leftover turkey and work just as well with any newly bought freshly ground turkey. Instead of a red tomato-based chili, this recipe is based heavily on tomatillos and turkey stock. Tomatillos have quite a tart flavor when tasted on their own, so this is no time to cut back on the salt … they definitely need it. White pepper is not used for aesthetic reasons … it adds a more subtle but earthy spiciness to the chili while allowing the jalapeño and poblano peppers to provide the bulk of the heat.
Ingredients
- leftover turkey carcass and bones (for turkey stock)
- 8 tomatillos
- 3 cups cooked shredded turkey parts (an even mix of white and dark meat)
- 1 poblano pepper
- 1 white onion
- 4 cloves garlic
- 1 jalapeño pepper
- olive oil
- 2 tbs salt
- 1 tbs crushed Mexican oregano
- 1 tbs ground cumin
- 1 tsp ground white pepper
- 1 can (16 oz) navy beans
- 1 bay leaf
- 3 cups turkey stock
Instructions
- Place turkey carcass and bones in a large pot, fill with water until bones are submerged. Bring to a brief boil, then reduce heat to a gentle boil for at least 3 hours. Water level will reduce and stock will thicken slightly. Pour through fine mesh strainer when finished and set aside.
- Peel husks off tomatillos, remove core and cut into quarters. Pulse quartered tomatillos in food processor until broken down to resemble a slightly chunky salsa. Set aside.
- Pick apart 3 cups of cooked white and dark turkey and shred with your hands and set aside.
- As stock is almost finished roast poblano pepper over a direct flame until charred on all sides. Remove from heat and set aside to cool slightly for about 10 minutes.
- Peel and dice onion and garlic. Dice jalapeño pepper including as many inner ribs and seeds as desired – this is a valuable source of the heat for your chili. Peel off charred skins from the poblano pepper with your hands. Cut off the top stem and remove stem and remove core, inner ribs and seeds. Dice pepper into small pieces as desired.
- In a large pot over medium heat, sauté in olive oil the onion, garlic, jalapeño and poblano, salt Mexican oregano, cumin and white pepper, stirring occasionally. After onion turns translucent, add shredded turkey, navy beans, bay leaf and turkey stock. Stir until thoroughly incorporated, chili will seem watery but no need to worry. and
- Bring to a brief boil. Reduce heat to a low gentle boil (almost a simmer) for 2 to 3 hours, stirring frequently. Chili will cook down and thicken.
Yield: 6 – 8 servings