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!
Turkey, Sausage, and Poblano White Chili
- 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
- ¼ t chipotle chili powder
- ½ t dried oregano
- ¼ t fresh cracked pepper
- 2-3 c cooked turkey coarsely chopped
- ¼ 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.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.