Black Bean Chili

contributed by Laurel Turner

Ingredients

1 tablespoon vegetable oil

1 onion, diced

2 cloves garlic, minced

1 pound ground turkey

3 (15 ounce) cans black beans, undrained

1 (14.5 ounce) can crushed tomatoes

1 1/2 tablespoons chili powder

1 tablespoon dried oregano

1 tablespoon dried basil leaves

1 tablespoon red wine vinegar

Directions

Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent.

Add turkey and cook, stirring, until meat is brown.

Stir in beans, tomatoes, chili powder, oregano, basil and vinegar.

Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

Tortilla Mexican Soup

contributed by Sharon Brening

Chicken or Turkey, cooked & diced

4 cans broth

1 can tomatoes with green chilies

½ onion, chopped and sautéed

2 cloves garlic-minced

½ carrot, diced

1 clump parsley

1 bay leaf

1 t. cumin

1 t. oregano

2 t. chili powder

3 handfulls shell pasta, prepared per package directions, drained, set aside

Simmer all ingredients together until nicely blended and heated through

Minutes before serving add ½ t .cilantro and juice of 1 lime

Serve with a dollop of sour cream and tortilla strips.

How to Brine a Turkey

by Marcia Curtis Bailey

This is for a 13 to 14 lb turkey
6 quarts hot water
1 lb kosher salt
1lb brown sugar
5 lbs ice
I use one of those Gatorade drink coolers
Pour water salt and sugar in container. Stir until dissolved. Submerge cleaned turkey in liquid being sure he or she is totally covered in the liquid. Cover with ice and leave 8 to 16 hours. Remove and pat dry. Let sit at room temp for at least 30 minutes. Cook to perfection!

Homemade Turkey Sausage

contributed by Laurel Turner

2 pounds ground turkey

3/4 teaspoon ground ginger

1 1/2 teaspoons salt
1 teaspoon dried sage

1/4 teaspoon cayenne pepper

1 1/2 teaspoons ground black pepper
I am a wimp so I decreased the salt to 1tsp…but i mixed the spices added the ground turkey…combined well and put in fridge to chill and mellow together.  Then I fried it up in the cast iron just like regular sausage and added it to my tortillas for breakfast burritos in the morning.  The spices are YUMMY!  There is an option to add 1 TBS maple syrup for maple turkey sausage…I might do that next time.  I think it taste delish.

Linda’s Unbeatable Turkey Soup

contributed by Deb Reno

Since I was given this recipe from my friend, Linda Rice,  I always make broth this way, then freeze it in a ziploc until needed.  It’s darker & much more flavorful than just boiling the bones and ridiculously more delicious than store-bought broth!  This is a good thing to do with the left-over bones from those rotiserie chickens you buy already c…ooked at the grocery store…makes an additional meal or two out of it and stretches your dollars!!

ROAST TURKEY CARCASS BROTH:

First, the gross part:  pull all the meat off the bones.  Pull the carcass apart and place it in a metal roasting pan (I have no roaster, so I put mine in a 9″x13″‘ pan…if the carcass is  too big, I use two 9″x13″ pans.) and fling the following on top:

  • 2 or 3 QUARTERED ONIONS (skins on – washed, of course!)
  • CARROTS (skins on, washed)
  • CELERY
  • 8 WHOLE CLOVES OF GARLIC (not a typo!!!).

 Drizzle this mess with some OLIVE OIL (maybe a tablespoon or two) and place it in a 425° oven, uncovered for 45 minutes. Remove the pan(s) from the oven and let cool for about 10 minutes. Then put the roaster on the stovetop, (Since I don’t have a roaster, I transfer everything to a big pot, being careful to scrape all of the flavorful browned bits off the bottom of the 9″x13″ pan.) add cold water to about 3/4 of the way up in the pan, bring just to a boil, then reduce to a simmer* (uncovered) for another hour. Strain it;  throw out the bones and boiled veggies – all their goodness is now in your broth.  Place in the fridge for a few hours or overnight;  scrape off the top layer of grease that will have risen to the top and solidified.  Now this incredibly wonderful broth is ready for some action. 

A NOTE for any of you all who are new to boiling the carcass of a bird: the broth, when chilled, will have a jello-like consistency.  Do not be alarmed!  It looks so weird, but tastes AMAZING. When heated, it will thin out and look ‘normal’. 

ROAST TURKEY CARCASS SOUP      Serves a bunch, freezes well.

2 tablespoons olive oil

2 large onions, chopped

4 carrots, sliced

3 celery stalks, sliced

Salt and pepper to taste

Roast Turkey Carcass broth (see above directions)

1/2 to 1 teaspoon of thyme (depending on taste and quantity of soup)

1  bag (about 10 oz.) noodles (Reames brand [sold frozen], is my fave.)

leftover turkey meat, cut into bite-sized pieces (optional)

In a soup pot, heat the olive oil till hot over medium high heat. Add the onions and cook 5 minutes till soft and translucent. Add the carrots and celery and cook another five minutes stirring occasionally. Salt and pepper well to taste.

Now add the Roast Turkey Carcass Broth you just made. Bring everything JUST to a boil; reduce to a simmer.*  Don’t cover the soup. Add the thyme and the noodles.  Serve when the noodles are al dente.

Put in some of your leftover turkey (or chicken), if you’d like, but this broth is so delicious, you might not miss the meat if you don’t!

*If you boil broth for an extended period of time, it becomes cloudy.  To my knowledge, the cloudiness doesn’t effect the taste…but I think a clear broth is more aesthetically pleasing.