Leftover Turkey Chili


3 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
1 seeded red bell pepper, chopped
1 stalk celery, chopped
1 jalapeno pepper, chopped
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
salt and pepper to taste
1 28-oz. can tomatoes, broken up
1 can red kidney beans
4-5 cups cooked turkey, chopped
2 tablespoons fresh cilantro, chopped
juice of one lime
1 cup Monterey jack cheese, shredded


In a large saucepan or skillet, heat oil over medium heat. Saute onion, garlic, celery, peppers and seasonings over medium-low heat for about 5 minutes.

Add tomatoes and simmer gently for 20 minutes.

Add the kidney beans and simmer for 5 more minutes.

Stir in cooked turkey and cook until heated through.

Before serving, add lime juice and fresh cilantro and stir gently.

Serve in bowls and top with shredded Monterey jack cheese.

Serves 4

Turkey Talk - Types of Turkeys in the Marketplace

Here is an explanation of the USDA terms on the package label of the turkey you will purchase.

Frozen Turkeys
Turkeys chilled below 0° F must be labeled “Frozen”. Freezing poultry has its problems; muscle cell walls actually break down, causing a loss of juices and a dryer turkey.

Fresh Turkeys
The term "fresh" may ONLY be placed on raw poultry that has never been below 26 °F.. According to the National turkey Federation, turkey doesn't freeze at 32 degrees F. but at a temperature closer to 26 degrees F.

This poultry label rule addresses a truth-in-labeling issue, not food safety, because most pathogenic bacteria do not multiply or multiply very slowly at normal refrigerator temperatures. The USDA concluded that the term "fresh" should not be used on the labeling of raw poultry products that have been chilled to the point they are hard to the touch.

Hard-chilled or Deep-chilled Turkeys
Poultry held at 0 °F or below must be labeled "frozen" or "previously frozen." No specific labeling is required on poultry between 0 and 26 °F.

Basted or Self-Basting Turkeys
This technique is used to increase flavor, juiciness and weight in poultry (as well as other meats). These meats are also known as 'Enhanced' - Enhanced meats are injected, or vacuum treated, to increase weight by approximately 15%. These processes add a water and chemical solutions of approved food additives into and on the meat.

Natural Turkeys
A minimally processed product containing no artificial ingredient or added color. These are essentially birds that are not ‘basted’ or ‘self-basting.’ The term makes no reference to the way the turkey was raised.

Kosher Turkeys
These turkey are grain-fed with no antibiotics and are allowed to roam freely. Kosher turkeys are processed and inspected under rabbinical supervision. This includes soaking in salt brine, which adds a distinctive, savory character. Much like basted or self basting, the process adds a solution to the meat and increases weight.

Hen or Tom Turkeys
The sex designation of "hen" (female) or "tom" (male) turkey is optional on the label, and is an indication of size. Toms are larger but both toms and hens should be equally tender.

Free Range Turkeys
This labeling / marketing term has nothing to do with quality or taste. To add the words “Free Range” to the label, a grower must open part of their turkey house to a common yard for a matter of minutes per day. While only a few birds venture out, they all can be labeled as Free Range.

Most producers avoid this because of the negative effects of increased stress, disease, insects, and temperature on the entire flock. While 'Free Range' poultry can be of excellent quality, I have found the majority of their marketing techniques to be deceptive - usually the point it better profits, not better poultry.

Organic Turkeys
This labeling and marketing term has nothing to do with quality, taste, tenderness or juiciness.

These labeling laws are concerned with items such as feed certification, genetic engineering, and the use of ionizing radiation. While organic farming is clearly a positive revolution in our mechanized world, it is not a determination of quality, though the majority of consumers confuse it as such.

Note: All high-quality American Turkeys are free of added hormones and antibiotics. The use of hormones is not allowed in any poultry, and both feed and poultry tissue is tested by inspectors to assure there are no chemical residues.


Young Turkey
Turkeys of either sex that are less than 8 months of age according to present regulations are considered "young" turkeys. Most turkeys reach market maturity at 4-5 months of age.

How Large Is Your Turkey?

Here is a rough guide for turkey weight for how many guests.

This scale works for fresh or frozen.



A 8-11 pound bird will serve 6-8

A 12-15 pound bird will serve 9-12

A 15-18 pound bird will serve 13-16

An 18-22 pound bird will serve 17-22

Turkey Meatballs In A Wild Mushroom Gravy

1 1/4 lb ground skinless turkey breast
1/2 teaspoon sage, crumbled
1/2 teaspoon marjoram, crumbled
1/4 teaspoon pepper
2 tsp olive oil
1 cup sliced fresh shiitake or any
other wild mushroom
1 green bell pepper, seeded and
chopped
1 tsp dried thyme
3/4 cup beef broth
1 tbsp cornstarch


In a large bowl, combine the ground turkey, sag, marjoram and pepper.
Mixwell with your hands and slap the mixture into eight meatballs.

Heat the oil in a large nonstick skillet over medium-high heat. Add the
meatballs and cook for five to seven minutes, until browned on the surface.
(When handling poultry, always wash your hands with hot, soapy water to
avoid bacterial contamination.)

Toss in the mushrooms and green pepper and cook for five minutes, until
the mushrooms are tender and releasing juice. Stir in the thyme to coat
the meatballs and mushrooms. Add a half-cup of beef broth, then cover
the pan and simmer for three minutes, until the meatballs are cooked through.

Dissolve the cornstarch in the remaining quarter-cup of broth and add the
mixture to the skillet. Simmer for one minute, until the sauce thickens,
stirring constantly.

Makes two servings.

How To Cut Up A Chicken

A quick and easy way to carve a chicken or turkey.

For more food preparation videos go to:
http://www.lookinatcookin.com/