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
Ingredients
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
Directions
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.
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EASY TURKEY VEGETABLE SOUP
Preparation time: 5 min Cooking time: 20 min
Yield: 4 (1 3/4-cup) servings
Ingredients
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
Directions
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 landolakes.com.
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Italian Turkey Soup
From www.epicurious.com
Bon Appetit | January 2005
Yield: Makes 4 servings
Ingredients
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
Preparation
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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