Monday, November 30, 2009

Got Turkey?

If your families are anything like ours, you have a fridge keeping some leftover turkey cold right about now.  However, your turkey/mayo sandwiches and dried turkey camouflaged with gravy are probably becoming less and less appetizing.  What to do?  Here's what I did (thanks to Rachael Ray):


•1 to 1 1/2 pounds leftover roast turkey meat, shredded
•3 tablespoons extra virgin olive oil (EVOO)
•1 large onion, chopped
•2-3 garlic cloves, chopped
•1 jalapeño, seeded and chopped
•1 rounded tablespoon chili powder
•2 teaspoons ground cumin
•1 jar tomatillo salsa (16 ounces)
•1 beer, any brand you like
•1 quart chicken stock
•4 handfuls tortilla chips, divided
•1 handful cilantro leaves
•Juice of 2 limes


Heat a heavy-bottomed pot over medium-high heat with the EVOO. Cook onions, garlic and jalapeño until soft, about four minutes.

Add chili powder and cumin, and cook for another minute. Add the tomatillo salsa, beer and stock. Bring up to a bubble and add in the shredded chicken. Simmer for 10-15 minutes.

Meanwhile, grind two handfuls of the tortilla chips and the cilantro leaves in a food processor.  (Or just crush tortilla chips in a Ziploc bag like I did and chop the cilantro finely.)

Add this mixture to the chili and continue cooking until it thickens, about 8-10 minutes.

Right before spooning into bowls, add in the lime juice and serve with some whole corn tortilla chips alongside.

Mmmmmm.... now that's what I call 'tweakin' a turkey.'


  1. We're trying this tonight with leftover after-Christmas turkey. : )

  2. Mmmm, wish I had some leftover turkey to do the same! Hope you enjoy it as much as we do.

  3. It was good. I left out the beer and added cheese. Yum. Darren was very happy not to have turkey and gravy again.