Day After Turkey Day Chili Recipes

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LEFTOVER TURKEY CHILI



Leftover Turkey Chili image

Put leftover roast turkey to good use in this simple, flavor-packed chili. Using fire-roasted tomatoes gives it an extra layer of toasty flavor, but regular diced tomatoes work fine, too. For a change-up from the traditional cornbread side, try it ladled over leftover mashed potatoes!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 medium onion, diced
1 green bell pepper, diced
1 small jalapeno, seeded and minced
2 cloves garlic, chopped
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
3 to 4 cups leftover roasted turkey meat, white and dark combined, chopped or pulled into 3/4-inch pieces
One 28-ounce can fire-roasted diced tomatoes
2 cups low-sodium chicken broth
Two 15-ounce cans pinto beans
Leftover mashed potatoes or cooked rice, for serving
Sour cream and chopped scallion, for serving

Steps:

  • Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper, and cook, stirring occasionally, until the vegetables are soft, about 6 minutes. Stir in the jalapeno and garlic and cook until they soften slightly, about 1 minute.
  • Stir in the chili powder, cumin, oregano, 1/2 teaspoon salt and a few grinds of pepper. Add the turkey and stir until well coated in the spices. Pour in the tomatoes and chicken broth and scrape up any spices that may have stuck to the bottom of the pan. Bring the chili to a simmer on medium-low and cook, uncovered, on until the liquid has reduced by a few inches and the chili has thickened, about 1 hour.
  • Drain and rinse one of the cans of beans; leave the bean liquid in the second can. Add all the beans plus the reserved bean liquid to the pot and heat until the beans are warmed through, about 10 minutes. Season to taste with more salt and pepper. Serve in bowls over potatoes or rice with a dollop of sour cream and sprinkle of chopped scallions.

MOMMY'S ANY DAY CHILI



Mommy's Any Day Chili image

Like most mothers, my mom had dishes that we could count on having any given week. One of the most loved was certainly her chili--it was meaty, comforting and full of spice. In our house, ground turkey was the go-to for burgers, spaghetti and chili alike. The addition of chorizo to the rich tomato base heightened with red chile sauce gives my mom's version a nuanced taste not often found in many chilis. The final extra-special touch comes from the chili con carne seasoning brick. It adds a layer of creaminess that makes every bite feel like a hug in your mouth.

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 20

2 tablespoons olive oil
1 white onion, minced
Kosher salt
4 to 6 garlic cloves, minced
1 to 2 canned chipotle peppers, chopped
2 tablespoons tomato paste
1 pound ground turkey (ground beef is okay too)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon ancho chile powder
Freshly ground black pepper
One 11-ounce package beef chorizo
One 16-ounce package refrigerated chili base or brick, such as XLNT Chili Con Carne (see Cook's Note)
One 10-ounce can red chile sauce, such as Las Palmas
One 8-ounce can tomato sauce
One 14.5-ounce can crushed tomatoes
One 15-ounce can chili beans
Sour cream, avocado, Cotija, Cheddar, green onions and corn chips, such as Fritos, for topping

Steps:

  • In a large skillet over medium to medium-high heat, add the oil. Once the oil is shimmering, add the onions and season with pinch of salt. Cook until the onions are translucent, 3 to 5 minutes. Add the garlic, chipotle peppers and tomato paste and sauté until fragrant, about 1 minute. Add the turkey, breaking the meat down using a spatula. Add the dried seasonings--the garlic powder, onion powder, paprika, cumin and ancho chili powder--and 1 to 1 1/2 teaspoons each salt and pepper and mix as you break the meat down more using the spatula. Allow this to cook until all of the meat is browned, 6 to 7 minutes. Transfer the cooked turkey to a medium bowl and set aside.
  • Using the same skillet (don't worry about cleaning the skillet out; it's okay for those flavors to also mesh with the chorizo), add the beef chorizo and cook until browned, about 5 minutes. Remove the skillet from the heat and set aside.
  • In a large pot, add the chili base, chile sauce and tomato sauce over medium to medium-low heat. Let the brick break down completely, then add the meat mixture and cooked chorizo to the pot. Next, add the crushed tomatoes and chili beans with their liquid and allow to cook until the beans and tomatoes are heated through and the flavors are combined, 30 to 35 minutes over medium to low heat. Serve with sour cream, avocado, Cotija, Cheddar, green onions and corn chips for topping!

DAY AFTER THANKSGIVING TURKEY PHO



Day After Thanksgiving Turkey Pho image

With the addition of fragrant spices and rice noodles, leftover turkey noodle soup gets a Vietnamese makeover.

Provided by hello angie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 2h30m

Yield 4

Number Of Ingredients 18

1 whole cardamom pod
2 whole cloves
1 star anise pod
1 teaspoon fennel seeds
2 teaspoons coriander seed
1 (2 inch) piece fresh ginger, peeled and smashed
½ onion, peeled
1 turkey carcass
8 cups water, or more as needed
1 (16 ounce) package dried flat rice noodles
¼ cup fish sauce
salt to taste
1 cup shredded leftover cooked turkey
1 tablespoon shredded fresh basil leaves
1 tablespoon chopped fresh cilantro
¼ onion, thinly sliced
1 lime, cut into wedges
1 tablespoon chile-garlic sauce (such as Sriracha®), or to taste

Steps:

  • Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place the spices onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred, about 3 minutes on each side.
  • Place the turkey carcass, water, sachet, ginger, and onion in a large pot over medium-high eat. Bring to a boil, then reduce to a simmer. Simmer for 2 hours.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rice noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  • Remove the carcass, sachet, ginger, and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones, if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil, cilantro, and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.

Nutrition Facts : Calories 754.6 calories, Carbohydrate 99.7 g, Cholesterol 87.1 mg, Fat 27.3 g, Fiber 3.6 g, Protein 24 g, SaturatedFat 7.2 g, Sodium 1523.5 mg, Sugar 1.7 g

CHILLY DAY CHILI



Chilly Day Chili image

Make this easy and surprisingly hearty chili with ground chicken or turkey. Simmer 3 hours on stove top, or 8 hours in a slow cooker on Low (3 hours on High).

Provided by Cabinluvn

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 3h25m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
2 pounds ground chicken
3 (15 ounce) cans pinto beans, rinsed and drained
2 onions, halved and thinly sliced
1 (14.5 ounce) can diced tomatoes with juice
1 (14.5 ounce) can Mexican-style stewed tomatoes with chiles, undrained
½ cup water
2 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons vinegar
2 tablespoons prepared mustard
2 teaspoons salt
¼ teaspoon ground black pepper

Steps:

  • Heat vegetable oil in a soup pot over medium heat. Cook and stir ground chicken in the hot oil until no longer pink and the chicken is crumbly, about 10 minutes. Drain.
  • Stir in pinto beans, onions, diced tomatoes, Mexican-style stewed tomatoes, water, brown sugar, chili powder, vinegar, mustard, salt, and black pepper; bring to a boil. Reduce heat to low, cover, and simmer chili until thickened and flavors have blended, about 3 hours. Stir occasionally and add extra water if needed.

Nutrition Facts : Calories 305.1 calories, Carbohydrate 32 g, Cholesterol 65.8 mg, Fat 4.7 g, Fiber 7.9 g, Protein 33.6 g, SaturatedFat 0.9 g, Sodium 1249.8 mg, Sugar 9.3 g

THE DAY AFTER THANKSGIVING TURKEY STIR FRY



The Day After Thanksgiving Turkey Stir Fry image

A good way to use up leftover turkey from Thanksgiving or Christmas. I make sure I buy a turkey big enough to make this the next day. Originally an adopted recipe

Provided by Barefoot Beachcomber

Categories     Poultry

Time 1h5m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

1/4 cup reduced sodium soy sauce
2 tablespoons catsup
2 tablespoons white wine vinegar
2 tablespoons sugar
1/2 cup chicken broth
2 tablespoons cornstarch
2 cups leftover turkey, in bite size pieces
1 tablespoon cooking oil
1 small red onion, sliced
1 medium sweet potato, peeled and cut into bite sized chunks
2 cups broccoli florets
2 small red sweet bell peppers, cored, seeded and cut into bite sized chunks
1/2 cup water

Steps:

  • SAUCE: Combine all ingredients in small bowl.
  • STIR_FRY: Combine 2 tbsp sauce and the turkey in a bowl. Let marinate for 30 minutes at room temperature.
  • Heat oil in large skillet over medium-high heat. Add onion; stir-fry for 2 minutes.
  • Add sweet potato, broccoli and pepper. Stir-fry for 2 minutes.
  • Add ½ cup water; cover and cook 6-8 minutes until sweet potato is tender.
  • Add remaining sauce and heat while stirring gently to combine.

Nutrition Facts : Calories 96.7, Fat 2.6, SaturatedFat 0.4, Sodium 493.2, Carbohydrate 17.1, Fiber 1.4, Sugar 8, Protein 2.4

DAY AFTER TURKEY DAY PANINI



Day After Turkey Day Panini image

The last thing you want the day after Thanksgiving is another turkey dinner! Reinvent those leftovers into a yummy panini sandwich and have all the flavors you love in a new inventive way! This is also great any day you are craving Thanksgiving! Amounts are approximate. Use the amount you want for each sandwich!

Provided by Mamas Kitchen Hope

Categories     Lunch/Snacks

Time 7m

Yield 1 serving(s)

Number Of Ingredients 8

2 slices bread, thick sliced, preferably day old
1/2 cup turkey gravy, leftover
2 ounces cooked turkey
1/4 cup turkey stuffing, leftover (aka dressing)
1/4 cup cranberry sauce
salt & freshly ground black pepper, to taste
1/8 teaspoon ground sage
1 ounce monterey jack pepper cheese, sliced (any type of cheese is good)

Steps:

  • Spread some cold gravy over one side of each slice of bread. Heat the rest of the gravy and use for dipping! On one piece of bread layer turkey and dressing/stuffing and cheese if desired. Top with some cranberry sauce and season with sage, salt and pepper if desired. Place other bread slice of top, gravy side down.
  • Butter the outside of the sandwich on the each side. I butter the top of the sandwich and then lay the sandwich in the preheated pan with that buttered side now on the bottom. Now butter the new 'top' of the sandwich, close or cover and weigh down and toast til done.
  • Toast to golden brown in a panini press or in a cast iron skillet with another pot or pan on top of sandwich with a heavy can weighing it down to 'press' the sandwich.

Nutrition Facts : Calories 589.4, Fat 20, SaturatedFat 8.2, Cholesterol 70.8, Sodium 1416.1, Carbohydrate 69.4, Fiber 3.9, Sugar 29.9, Protein 32.2

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