Green Turkey Chili
1 medium onion, chopped
2 turkey thighs (1 lb each), skin removed
1 can (15.5 oz) white kidney beans (cannellini), rinsed
1 can (11 oz) corn, drained
1 1⁄2 cups medium green tomatillo salsa
1 can (4.5 oz) chopped green chiles
2 tsp minced garlic
1 1⁄2 tsp ground cumin
1⁄2 tsp salt
1⁄3 cup chopped cilantro
Serve with: sour cream, shredded Monterey Jack cheese, chopped
1. Put turkey thighs on top of onion in a 31⁄2-qt or larger slow-cooker. Add beans and corn. Mix salsa, chiles, garlic, cumin and salt in a medium bowl; pour over top.
2. Cover and cook on low 8 to 10 hours until meat is tender. Remove turkey to a cutting board. Cut bite-size; discard bones.
3. Return meat to cooker; stir in cilantro.
Welcome to Freezer Food Friday. Please share a recipe that can be prepared in advanced, on your blog and link it via Mr Linky below.
With Thanksgiving coming right up, I thought this might be a helpful recipe to deal with the leftover turkey.
Corn Bread Turkey Casserole
3 packages (6 ounces each) crushed corn bread stuffing mix
10 to 11 cups cubed cooked turkey
2 cps (8 ounces) shredded cheddar cheese
2 cns (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cns (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (12 ounces) evaporated milk
1-1/2 cups (6 ounces) shredded Swiss cheese
Prepare stuffing mix according to package directions. Add turkey and cheddar cheese. In a large bowl, combine soups and milk. In three greased 13-in. x 9-in. baking dishes, layer each with 1 cup turkey mixture and 1 cup soup mixture. Repeat layers. Sprinkle with Swiss cheese.
Cover and freeze two casseroles for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly. Let stand for 5-10 minutes before serving.
To use frozen casseroles: Thaw each in the refrigerator. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving. Yield: 3 casseroles (8-10 servings each).
Turkey osso buco
2 tsp vegetable oil
3 lbs turkey pieces (bone in and skin on)
2 oz pancetta (Italian cured bacon), thinly sliced
2 onions, sliced
2 carrots, thinly sliced
2 celery stalks, thinly sliced
4 garlic cloves, minced
1/2 cup white wine
1 28 oz (796 ml) can diced tomatoes
1 tsp lemon peel, grated
2 tsp dried thyme leaves
salt and pepper
Heat oil in a large skillet. Add turkey pieces; brown two to three minutes per side. Remove from pan; let cool slightly. Lift turkey skin; stuff pancetta slices under skin. Set aside.
Add onions, carrots and celery to skillet; cook two minutes or until slightly softened. Add garlic; cook one minute.
Place vegetables in bottom of slow cooker. Place turkey on top of vegetables. Pour wine and tomatoes over turkey and vegetables. Sprinkle with lemon peel and dried thyme.
Cook on low eight to 10 hours or until turkey starts to fall off the bone. Remove turkey bones and skin; season with salt and pepper.
Serve with mashed potatoes, rice or noodles.
Recipe courtesy of www.turkeyrecipes.ca