Each year for Thanksgiving, I cook a much bigger bird than I need just for the leftovers. I guess it’s become a challenge each year to see how far I can make it go. This recipe, adapted from Publix Apron’s, is another great way to use up turkey leftovers from Thanksgiving. So good!
- 1 T extra virgin olive oil
- 12 oz hot turkey sausage (~3 links), casing removed
- 1 medium onion, diced
- 2 poblano peppers, seeded and chopped
- good pinch kosher salt
- 3 c Chicken Stock
- 2 (16-oz) cans navy beans, drained and rinsed
- 1 t ground cumin
- 1 t chili powder
- 1/4 t chipotle chili powder
- 1/2 t dried oregano
- 1/4 t fresh cracked pepper
- 2-3 c cooked turkey, coarsely chopped
- 1/4 c half and half
- chili fixins: such as shredded sharp Cheddar cheese, corn chips, chopped green onion
- Preheat large stockpot on medium-high. Place oil in pan, then add the sausage and cook, breaking it up into small pieces with a wooden spoon or spatula, until no longer pink. Add the poblano peppers and onions and season with salt. Cook, stirring regularly, until vegetables are tender (~5 minutes).
- Stir in the cumin, chili powders, oregano, pepper, then beans and broth and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 30 minutes or until thickened.
- Stir in the turkey and milk; simmer 5 minutes or more to desired consistency. Serve with chili fixings such as shredded cheese, corn chips, and chopped green onion.