Shop Cheap

Sharing the best prices on groceries and other stuff in the Sacramento region.

November 26, 2008
What to do with all that turkey?

What's the best thing about the day after Thanksgiving - besides the shopping! The leftovers, of course. The Bee's Sheila Kern gets a kudo for compiling these recipes. Enjoy! 


White Wild Rice Turkey Chili


The addition of wild rice makes this version of White Chili really special.

Serving: 6

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 70 minutes


1 tablespoon olive oil

1 tablespoon butter

1 medium onion, chopped

2 minced cloves garlic

3 cups cubed cooked turkey

2 cups cooked wild rice

1 can Great Northern white beans

1 can white corn

2 cans diced chilies

15 ounces chicken broth

1 teaspoon cumin powder

dash of Tabasco sauce to taste

6 ounces shredded Monterey Jack cheese


1. Saute the onion and garlic in the butter and olive oil until soft.

2. Add the remaining ingredients except for the cheese and cook until piping hot. Place in individual bowls and garnish with cheese.



Preparation time: 5 min Cooking time: 20 min

Yield: 4 (1 3/4-cup) servings


2 (14 1/2 ounce) cans low sodium chicken broth

1 (14 3/4 ounce) can cream-style corn

2 cups cubed turkey

1 (10 ounce package) frozen cut broccoli*

1 (2 ounce) jar diced pimento, drained

Salt and pepper, if desired


Combine all ingredients in 3-quart saucepan. Bring to a full boil, breaking up frozen broccoli occasionally, over high heat (15 to 18 minutes).

Reduce heat to low. Cover; cook until broccoli is tender (5 minutes). Season with salt and pepper, if desired.

* Or substitute your favorite frozen mixed vegetables.

Nutrition Facts (1 serving): Calories: 240, Fat: 4g, Cholesterol: 55mg, Sodium: 930mg, Carbohydrates: 23g, Dietary Fiber: 3g, Protein: 26g

This recipe was reprinted from


Italian Turkey Soup


Bon Appetit | January 2005

Yield: Makes 4 servings


1 tablespoon olive oil

1 green bell pepper, diced

1 small onion, chopped

3 large garlic cloves, chopped

1 tablespoon dried basil

2 teaspoons fennel seeds

1/4 teaspoon dried crushed red pepper

6 cups canned low-salt chicken broth

2 medium zucchini, diced

1 carrot, diced

1 9-ounce package fresh cheese ravioli

1 1/2 cups diced cooked turkey

Grated Parmesan cheese


Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add turkey and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.

Ladle soup into bowls. Serve, passing cheese separately.

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About Shop Cheap

Pam Dinsmore is The Bee's Community Affairs Director. When she's not working, she's shopping. The goal of this blog is to help you save time and money at the grocery store. She's pretty good at it but she can't do it alone. That's where you come in, sharing your tips and secret methods for saving money. You can either respond to the blog or email her at

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