Leftover Turkey Recipes - 2 kinds of chili and one dish pot pie

Easy Turkey & White Bean Chili

This is a very simple turkey chili recipe. The flavoring is all in the soup base. If not cooked correctly chili powder can sometimes come off with a raw taste to it just like flour when making a roux. The best time to add chili powder and cumin is when the sautéed onions are almost translucent. Stir both into the onions and cook for just about two minutes before the stock is added. This technique really blooms the flavor of these spices. After the stock is added, seasoning the soup base with the oregano and bay leaves to allow them to bloom as well. These two spices need a liquid in order to reach their full potential in flavoring. Once the soup base has simmered for about twenty minutes, it is time to add the turkey and white beans then season with the rest of the spices. The turkey and white beans just need to be warmed since they are already cooked.  Once the leftover soup has cooled completely freeze it in smaller containers for the next time a hot soup is desired.

Easy Turkey & White Bean Soup

1 T butter

1 T olive oil

1 ½ cup onion, diced

1 heaping T of chili powder

1 t cumin

1 qt. chicken stock

2 bay leaves

½ t oregano, dried

½ t garlic salt

1 cup heavy whipping cream

2 cup turkey, cooked and diced

2 (16 oz) cans white beans, drained and rinsed

Pinch of cayenne pepper

Sea Salt & Black pepper to taste

In a large stockpot heat the butter and the olive oil on medium low heat. Add the onions and cook until they are almost translucent about 4-5 minutes. Add the chili powder and the cumin; cook for 2 minutes. Add the stock, bay leaves, oregano, garlic salt and heavy cream. Bring to a boil then reduce heat to a simmer. Cook for 20 minutes. Add the turkey and the white beans, cayenne pepper, sea salt and black pepper to taste. Simmer for about 10 minutes. Serve immediately.

Serves 6-8

Turkey & Black Bean Chili

This version of turkey chili is so easy to make because most of the ingredients come from cans that are typically stocked in a pantry. The most difficult part is dicing a cup of onions and one tablespoon of garlic. Best of all it freezes well.

Turkey & Black Bean Chili

2 T olive oil

1 cup onions, diced

1 T garlic, minced

1 T chili powder

1 ½ t cumin

1 T oregano, dried

2 (14.5 oz) can chicken broth, less sodium

1 (14.5 oz) can Fired Roasted Diced Garlic Tomatoes

1 (15 oz) can black beans, rinsed

1 (15 oz) can pinto beans seasoned with pork, do not drain

1 (4 oz) can diced green chilies

4 cup turkey, dark meat, cooked and chopped

1 t kosher salt or more to taste

½ t black pepper, freshly ground

Garnish:

Salsa

Lime Crema (sour cream mixed with lime juice)

In large stock pot heat the olive oil over medium heat. Add the onions and sauté until they are translucent about 8 minutes. Add the garlic and sauté for 30 seconds or until fragrant. Add the chili powder, cumin, oregano and sauté for 1 minute or until the raw chili powder has a chance to blend. Add the chicken broth, diced tomatoes with juices, rinsed black beans, undrained pinto beans, diced green chilies and the chopped turkey. Season to taste with the kosher salt and black pepper.  Bring to a simmer and reduce heat to medium-low. Simmer uncovered for 15 minutes or until the turkey and beans are heated through. It is even better the next day.

Garnish with salsa and lime Crema.

Serves 6-8

Easy Turkey Pot Pie

This is one of those one dish recipes. Everything is cooked and baked in the same cast iron skillet. The filling for turkey pot pies is similar to a thick chicken noodle soup without the noodles. Leftover gravy, leftover turkey and leftover carrots work fine in this recipe but fresh works just as well. It takes about 15 minutes on the stove top and 25 minutes in the oven. This recipe is similar to the Chicken Pot Pie recipe that Pioneer Woman posted on her blog.

Turkey Filling

3 T butter, unsalted

1 c onions, diced

1 c carrots, diced

½ c celery, diced

 3 T all-purpose flour

½ c white wine

1 (14.5 oz) can chicken broth, less sodium

1 t thyme leaves, dried

Salt & pepper to taste

4 c turkey, chopped ½ cube

3 T fresh parsley, chopped

1 sleeve of refrigerated pie crusts

1 lg egg

1 T water

Preheat the oven to 350 degrees.

Heat the butter in a large cast iron skillet. Add the onions, carrots, and celery. Sauté for about 5 minutes until the onions are translucent. Whisk in the flour and make a roux. Cook for about 3 minutes until the flour no longer has the raw taste to it. Slowly add the wine and whisk until almost evaporated about 2 minutes. Add the chicken broth a little at a time until the gravy has the right consistency. Season with thyme then salt and pepper to taste. Add the turkey and the parsley. Stir until fully incorporated. Meanwhile bring the pie crust to room temperature. Gently unroll and lay the pie crust on top of the turkey filling. Slice at least 4 two inch vents in the top. Whisk the egg with water and brush the egg wash gently over the top of the pie crust. Bake for 25 minutes until golden brown. Serve immediately.

Serves 4-6