The chili I made tonight was, thankfully, NOTHING like the “chili” they serve at Real Chili in Milwaukee. Nothing against that fine establishment. In fact, I’d like to congratulate any of my Milwaukee friends who have eaten there and lived to tell about it! By itself it was pretty good: ground turkey, kidney beans, tomatoes, tomato paste, onions and all the usual chili spices. But the toppings were what made it delicious: green onion, cilantro, black olives, cheddar cheese and sour cream. Yummm!
I saw a picture of a turkey pot pie in the latest Harry & David catalog that had stuffing on the top instead of pie crust, biscuit or mashed potatoes. What a great idea! So I thought I was being so clever by using up all my Thanksgiving leftovers and making turkey pot pie for dinner tonight. I even used leftover gravy because we ran out of milk to make the sauce from the recipe. What did I end up with? Leftovers in a different shape. It was really good, though. Especially with a little side of cranberry sauce.
We hosted Mike’s family for Thanksgiving dinner this year. With family members needing to be in more than 1 place for the holiday, it was requested that we host on the Friday AFTER Thanksgiving. It ended up working out well giving us more time to figure out how to brine the turkey, prepare some dishes ahead of time (including the delicious little acorn treats that Audrey ate about 20 of) and, of course, clean, clean, clean! This was our first year using a brine to soak the turkey in and everyone said they LOVED it! I used a turkey brine seasoning mix from Galassi Foods, a company located about 10 minutes from our house) and substituted the chicken broth they suggested for the liquid with apple cider. It did turn out especially juicy. Who knew? I have a little of the seasoning left over and can’t wait to use it for a chicken or maybe pork roast!
I was surprised at how good these were! Plus, if I hadn’t opted for oven baked fries as the side, dinner would have been ready in 15 minutes! You really should try them. And don’t forget the coleslaw on top! They’re a nice change from traditional sloppy joes made with ground beef and a bottle of chili sauce.
1/3 c. mayonnaise
3 T. honey
2 T. fresh lime juice
Salt & cayenne to taste
4 c. coleslaw mix
2 T. chopped fresh cilantro
1 lb. ground turkey breast
1/2 c. onion, minced
1/2 c. ketchup
1/3 c. frozen corn kernels, thawed
1 can diced green chiles (4.5 oz)
1 T. brown sugar
2 t. prepared yellow mustard
1 t. ground cumin
Salt to taste
4 whole wheat hamburger buns, toasted
Whisk mayonnaise, honey, lime juice, salt and cayenne together. Toss with coleslaw mix and cilantro; chill.
Saute turkey and onion in oil in a nonstick skillet over medium heat for about 5 minutes. Stir in ketchup, corn, green chiles, brown sugar, mustard, cumin and salt; simmer 5 minutes. Spoon into each of the 4 bottom buns. To serve, spoon slaw onto each sandwich and top with a toasted top bun.
Last night was day 2 of recipes from my hand-me-down issue of Cooking Light: Turkey & Bean Chili (Favorite 20-minute recipe #4). Another VERY good recipe and it couldn’t have been simpler! Although, not quite as good as one of my favorite chili recipes from a Weight Watchers magazine that I loaned to a coworker but haven’t gotten back yet (hint-hint).