Thanksgiving Day 2020 was very different for most of us. Many gatherings were smaller or even nonexistent. Most of us still wanted to enjoy the traditional meal of turkey with all the trimmings, but today as you open the fridge you find a large container of leftover turkey.
What will you do with all that meat? You don’t want to waste it, but you know your family can only eat so many turkey sandwiches.
Did you know that you can freeze cooked turkey? If I’ve got more than I know we can eat in 3-4 days, I dice the turkey, put 2 cups portions in freezer bags, and pop it in the freezer. Why 2 cups? Because most soups and casseroles using poultry require 2 cups of diced meat.
I have a couple of recipes I would like to share with you. Hopefully, they will help you use up those leftovers. Also, if you have a favorite chicken casserole, substitute turkey. I bet your family will never notice!
If you don’t have leftover turkey, you can use leftover chicken. We also sell very affordably priced chicken necks + backs in our farm store that will yield about 2-4 cups of cooked chicken and make great broth. You can find out more about this great product in a recent blog, Eating Healthy on a Budget.
Santa Fe Turkey Chili
2 cups turkey, cooked and chopped (or whatever amount looks good to you)
4 medium sweet red or green peppers, chopped
4 garlic cloves, minced
2 large onions, chopped
2-3 Tbs. chili powder, adjust amount according to your taste
1 tsp. ground cumin
1 can (28 ounces) diced tomatoes, drained
4 cups turkey or chicken broth
2 cans (15 ½ ounces each) kidney beans, drained and rinsed
1 jar (12 ounces) salsa
1 package (10 ounces) frozen corn
½ tsp. salt
½ tsp. pepper
In a 5-qt kettle or Dutch oven combine all ingredients. Simmer until onions and peppers are tender and flavors are well blended. Can also be simmered in crock-pot all day.
Yield: 14-16 servings (4 quarts)