Turkey Tetrazzini from Pat NoCal. Very good recipe just in time for Thanksgiving leftover turkey.
- Thread starter curious1
- Start date
dawn_mo
Well-known member
REC: White Bean Chili
I like to make this with the leftover turkey dark meat. We always seem to have more of that then the white meat. I like to add cilantro as a garnish.
* Exported from MasterCook *
WHITE BEAN CHILI
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
1 pound navy beans -- dried
2 pounds cooked chicken -- cut in chunks
1 tablespoon olive oil
2 large onions -- chopped
4 cloves garlic -- chopped
8 ounces chili peppers, canned -- mild green, chopped
2 tablespoons ground cumin
2 tablespoons oregano -- crumbled
1/4 teaspoon cayenne pepper -- or more to taste
6 cups chicken broth
1 cup Monterey jack cheese -- grated
1 large green enchilada sauce -- can
Cook beans in enough water to cover, and simmer until beans are tender. Drain beans. In a large soup pot, heat oil. Add onions and saute until soft, about 10 minutes. Stir in garlic, chiles, cumin, oregano, and cayenne and saute for about 2 minutes. Add beans and stock and bring to a boil.. Reduce heat and simmer until beans are very tender, stirring occasionally, about 1 1/2 hours. Add chicken and 1 cup jack cheese to chili. Stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls and serve with garnishes. Garnishes: chopped cilantro, chopped green onions, grated jack cheese, sour cream, etc. Variations: You may substitute cooked chicken thighs, dark turkey meat, or pork for the chicken breasts.
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I like to make this with the leftover turkey dark meat. We always seem to have more of that then the white meat. I like to add cilantro as a garnish.
* Exported from MasterCook *
WHITE BEAN CHILI
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
1 pound navy beans -- dried
2 pounds cooked chicken -- cut in chunks
1 tablespoon olive oil
2 large onions -- chopped
4 cloves garlic -- chopped
8 ounces chili peppers, canned -- mild green, chopped
2 tablespoons ground cumin
2 tablespoons oregano -- crumbled
1/4 teaspoon cayenne pepper -- or more to taste
6 cups chicken broth
1 cup Monterey jack cheese -- grated
1 large green enchilada sauce -- can
Cook beans in enough water to cover, and simmer until beans are tender. Drain beans. In a large soup pot, heat oil. Add onions and saute until soft, about 10 minutes. Stir in garlic, chiles, cumin, oregano, and cayenne and saute for about 2 minutes. Add beans and stock and bring to a boil.. Reduce heat and simmer until beans are very tender, stirring occasionally, about 1 1/2 hours. Add chicken and 1 cup jack cheese to chili. Stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls and serve with garnishes. Garnishes: chopped cilantro, chopped green onions, grated jack cheese, sour cream, etc. Variations: You may substitute cooked chicken thighs, dark turkey meat, or pork for the chicken breasts.
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