White Turkey And Sausage Chili Recipes

SAUSAGE CHILI

Steps:

• In a large heavy pot, heat the oil over medium-high heat. Add the sausage and brown on all sides, about 5 minutes. Add the onions, garlic, chili powder, Essence, and cumin and cook, stirring often, until soft, about 4 minutes. Deglaze the pan with the beer and cook until the foam subsides, about 1 minute.
• Add the tomatoes, tomato paste, sugar, and kidney beans to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Season with salt and freshly ground black pepper, to taste.
• Remove from the heat and transfer to a thermos. To serve, ladle into bowls or thick cups. Sprinkle each serving with grated cheese and green onions, and serve hot.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

WHITE TURKEY CHILI

Steps:

• In a large saucepan, combine the first 10 ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, covered, 25-30 minutes or until heated through. Top servings with sour cream.

WHITE TURKEY AND SAUSAGE CHILI

Steps:

• preheat a large stockpot on medium high for 2-3 minutes. Put oil in pan, then add peppers and onions. Cook, stirring for 2-3 minutes or until tender. Reduce heat to medium. Remove casings from sausage and add to pan. Cook, stirring to crumble meat, 5-6 minutes or until sausage is brown and no pink remains. Stir in all spices, then beans (mash one can first) and broth and bring to a boil. When mixture boils, reduce heat to low, cover, and let thicken for up to 45 minutes. Stir in turkey and milk, and cook 2-3 minutes more to blend flavors and heat turkey through. Serve topped with cheese.

TURKEY SAUSAGE WHITE CHILI

Steps:

• Put the olive oil in a large medium hot pan and saute' the onion until soft.
• Add the mince garlic and carmelize them together being careful not to burn the garlic.
• Add the turkey sausage, salt and pepper and cook until the juices run clear.
• Add the carrots, celery, pimento, bay leaf, bens, and the 3 1/2 cup of broth to the pan.
• Simmer until the vegetables are tender.
• Mix the 1/2 cup chicken broth with the 2 Tablespoons of cornstarch and then add to the simmering soup, stirring until it thickens slightly.
• Add more salt and pepper to taste if needed.
• If the soup seems too thick add additional chicken broth.
• Bring back to the boiling stage and then serve.
• Serve along side a bottle of hot sauce for those who like more 'heat'.

TURKEY SAUSAGE AND WHITE BEAN CHILI

Steps:

• Heat olive oil in large soup pot.
• Cook onions until translucent.
• Add sausage and brown well.
• Add garlic, sage, parsely and celery.
• Deglaze pot with chicken broth until all sausage pieces are scraped from bottom of pot.
• Add remaining chicken broth and simmer.
• Add 1 can of northern beans and 1 can of cannelini beans. (Strained slightly in can. Leave some of the juice.).
• Take the remaining can of cannelini beans, strained slightly and pour into bowl. Use your hands and "mash the beans." It's messy but adds a some starchy thickness to the chili.
• Add smashed beans to the pot and stir well.
• Chop just the florets of the brocolli into small pieces and add to the pot.
• Simmer until ready to serve. (About 20 minutes.)
• You can substitute chopped spinich for the brocolli and/or add cheese when serving.

WHITE TURKEY CHILI

Steps:

• Heat vegetable oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add cumin and stir until fragrant, about 30 seconds. Add cubed turkey breast and ground turkey. Sauté until no longer pink, about 4 minutes.
• Add 3 cups stock, barley, jalapeños, marjoram and summer savory to turkey mixture. Cover and simmer until barley is almost tender, stirring occasionally, about 40 minutes.
• Add cannellini and garbanzo beans to chili. Simmer uncovered until barley is tender and chili is thick, about 15 minutes. Season with hot pepper sauce, salt and pepper. (Can be made 1 day ahead. Cover and chill.Bring to simmer before serving.)
• Serve chili, passing green onions, cheese and sour cream separately.

WHITE BEAN, TURKEY, AND SAUSAGE CHILI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wrap the sausages in foil, place them on a baking sheet, and bake for 30 minutes.
• Heat olive oil in a large cast-iron pan over medium-high heat. Cook and stir turkey in hot oil until evenly browned, about 5 minutes.
• Season turkey with 1 tablespoon cumin, 1 1/2 teaspoons garlic powder, salt, and black pepper. Add onions and garlic to the turkey; continue to cook and stir until onion is softened, 5 to 7 minutes.
• Pour in the white kidney beans and chicken broth. Season with 1 tablespoon cumin and 1 1/2 teaspoons garlic powder. Simmer over medium heat, stirring occasionally, for 30 minutes.
• Mix in the chopped jalapeno and the whole jalapeno peppers, if desired. Remove the sausages from the oven and cut them into bite-sized pieces. Stir the sausage into the chili.
• Cook the chili until the whole jalapeno peppers are tender and chili is thick, about 15 minutes more.

WHITE BEAN, TURKEY, AND SAUSAGE CHILI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wrap the sausages in foil, place them on a baking sheet, and bake for 30 minutes.
• Heat olive oil in a large cast-iron pan over medium-high heat. Cook and stir turkey in hot oil until evenly browned, about 5 minutes.
• Season turkey with 1 tablespoon cumin, 1 1/2 teaspoons garlic powder, salt, and black pepper. Add onions and garlic to the turkey; continue to cook and stir until onion is softened, 5 to 7 minutes.
• Pour in the white kidney beans and chicken broth. Season with 1 tablespoon cumin and 1 1/2 teaspoons garlic powder. Simmer over medium heat, stirring occasionally, for 30 minutes.
• Mix in the chopped jalapeno and the whole jalapeno peppers, if desired. Remove the sausages from the oven and cut them into bite-sized pieces. Stir the sausage into the chili.
• Cook the chili until the whole jalapeno peppers are tender and chili is thick, about 15 minutes more.