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):
GREEN TORTILLA CHILI
•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.'