Chris Humphreys-US PRESSWIRE
Turn your leftover Thanksgiving Turkey into a Gameday classic.
One good thing about the holidays, well two, is there is football and food. Often times, there is more food to go around than football. With Thanksgiving over and done with, I’ll bet there is some leftovers that you are still trying to get rid of. I have a solution that fits your needs and even if you are tired of the "old dead bird" diet, you can freeze this until the Tryptophan coma dissipates.
This recipe makes enough for 4 and can always be adjusted to fit your needs. It’s an easy fix and won’t take more than an hour.
- 1 can diced jalapeno peppers
- 1 can diced green chile peppers (mild)
- 2 large corn muffins, store-bought
- 2 Tablespoons Olive Oil
- 2 pounds ground turkey
- Salt and freshly ground black pepper
- 4 cloves garlic, finely chopped
- 1 large onion, finely chopped
- 4 Tablespoons cumin
- 4 Tablespoons red chili powder
- 1 Tablespoon coriander
- One 14-ounce can pinto or white beans
- 2 cups chicken stock
- 1 cup sour cream
Shredded sharp Cheddar
Minced red onion
Preheat the oven to 400 degrees F.
Crumble the corn muffins, arrange on a cookie sheet and toast until crispy and extra golden, about 10 minutes. Set aside.
Heat the Olive Oil in a Dutch oven over medium-high heat. Add the turkey and sprinkle with salt and pepper. Brown and crumble the meat. Add the peppers, garlic and onions to the pot and cook to soften, about 5 minutes. Add the chili powder, cumin and coriander, then stir in the chopped peppers. Add the beans and the chicken stock. Simmer for 5-10 minutes. Taste and adjust seasoning.
Turn off the heat and stir in the sour cream to combine. Serve topped with the crispy corn muffin crumbles and any of the other toppings you like.
Now if that doesn’t get your motor running, call the pizza guy.
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