Turkey Chili

Because there is a superfluous whole turkey in my freezer... I think we're going to have turkey coming out of our eyeballs this month.

2 c. chopped onion
4 garlic cloves, chopped fine
1 c. chopped green pepper
1/4 c. olive oil
2 (35 oz) cans stewed tomatoes, crushed
2 (15 oz) cans kidney beans, drained
2 tbl. tomato paste
3/4 c. chicken or turkey stock
2 tbl. chili powder (or up to 4 tbl. if you like it really hot)
1 tbl. cumin
1 tbl. red pepper (cayenne)
1 tea. dried oregano
1 tbl. salt, plus more if desired to taste
1/2 tea. black pepper
3 - 4 c. of shredded, cooked turkey meat

1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.

2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

3 Salt to taste.

The chili may be made in advance and chilled for 2 days, or frozen for 2 months.

Makes about 12 cups. Serves 8.

Crispy Turkey Tostadas

• 1 can(s) (14-ounce) petite diced tomatoes, preferably with jalapeños
• 1 medium onion, thinly sliced
• 3 cup(s) (12 ounces) shredded cooked turkey or chicken (see Tips & Techniques)
• 8 corn tortillas
• Canola oil or olive oil cooking spray
• 1 avocado, pitted
• 1/4 cup(s) prepared salsa
• 2 tablespoon(s) reduced-fat sour cream
• 2 tablespoon(s) fresh cilantro, chopped
• 1 cup(s) romaine lettuce, shredded
• 1/2 cup(s) Monterey Jack cheese, shredded

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Directions

1. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F.
2. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
3. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
4. Mash avocado in a bowl. Stir in salsa, sour cream, and cilantro until combined.
5. To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce, and cheese.

Creamy Turkey & Broccoli Cobbler

1 can (10 3/4 oz) condensed cream of chicken soup
1 cup milk
6 cups frozen broccoli florets, thawed
3 1/2 cups cubed cooked turkey breast (about 1 lb)
2 cups shredded sharp Cheddar cheese (8 oz)
1 can (12 oz) refrigerated buttermilk biscuits


DIRECTIONS
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In
12-inch skillet, mix soup and milk until well blended. Stir in thawed broccoli, turkey and cheese. Cook, stirring occasionally, until mixture is hot and bubbly. Pour into baking dish.
2. Separate dough into 10 biscuits; arrange on hot turkey mixture.
3. Bake uncovered 20 to 28 minutes or until biscuits are deep golden brown.

Turkey Nachos

3 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon garlic powder
2 cups cooked turkey, coarsely chopped
salt, to taste
black pepper, to taste
1 10 ounce package large tortilla chips
I can refried beans
2 cups shredded Monterrey jack cheese (or Cheddar cheese)
2 cups salsa
sour cream

Heat oven to 425°F.

Whisk together lime juice, olive oil, cumin and garlic powder; toss with turkey in a small bowl and season with salt and pepper.

Make a layer of tortilla chips to cover the bottom of a large 12 to 14-inch round or oval baking dish. Evenly spoon refried beans over chips. Top with turkey and sprinkle with 1 cup shredded cheese.

Make another layer of tortilla chips. Spoon half the salsa evenly over chips. Top with remaining cup of cheese.

Bake nachos 15-20 minutes or until heated through and cheese melts and begins to bubble.

Serve hot with remaining salsa, sour cream and cilantro, if desired.

Turkey Tortilla Soup

Ingredients

3 6-inch corn tortillas, cut in strips
2 tablespoons cooking oil
1 cup purchased red or green salsa
2 14-ounces cans reduced sodium chicken broth
2 cups cubed cooked turkey (12 ounces)
1 large zucchini, coarsely chopped
Lime wedges (optional)
Sour cream and cilantro (optional)

Directions

1. In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling.

2. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.

Italian Turkey Wrap

I'm already thinking about all the leftover turkey. So for the next few days, I'm posting some scrumptious turkey options!


Ingredients

* 1 large (10-inch/25-cm) flour tortilla, regular or flavored
* 1 tbsp. (15 mL) mayonnaise
* 1 tbsp. (15 mL) grated Parmesan cheese
* handfull coursely diced turkey
* 1 tbsp. (15 mL) chopped red onion
* 1/4 cup (50 mL) baby spinach leaves
* 1 oz. (28 g) sliced Provolone, Swiss or Cheddar cheese
* 2 thin slices tomato
* salt and pepper to taste

1. In a small bowl, stir together mayonnaise and Parmesan cheese. Spread over tortilla to within 1/2 inch (1 cm) of the edges. Top with sliced turkey, red onion, spinach, sliced cheese and tomato slices, layered in the order listed in a row along the center one-third of the tortilla. Sprinkle lightly with salt and pepper to taste.
2. Roll the tortilla up tightly to enclose the filling, then cut in half crosswise. Eat immediately or wrap both halves in plastic wrap and pack in a lunch bag.