Smith’s Chef Jeff Jackson helps us use our holiday leftovers in this healthy and hearty recipe.
Leftover Turkey Chili with Crispy Stuffing Croutons
2 c. leftover stuffing
1 tbsp. tomato paste
2 tbsp. oil
2 c. chicken broth
1 onion, chopped
2-15 oz. cans favorite beans, drained
1 tbsp. garlic, minced
1 tsp. dried oregano
1 red bell pepper, chopped
1 tsp. salt plus more to taste
2 tbsp. chili powder
½ tsp. pepper
1 tbsp. cumin
1 tsp. sugar
2-15 oz. cans crushed tomatoes
3-4 c. leftover turkey, shredded
*leftover mashed potatoes, warmed for serving
*sour cream, shredded cheese, cranberry sauce for garnish if desired
1. Preheat your oven to 350. Spread the stuffing out on a parchment covered sheet pan. Place it in the oven to bake for 30-35 minutes or until crispy and browned. Set aside to cool on the sheet pan.
2. As the stuffing cooks, place a large pot over med-high heat. Add the oil to the pot and then the onion, garlic, and bell pepper. Cook for about 5 minutes. Add the salt, pepper, cumin, dried oregano, sugar and chili powder and cook another minutes or so.
3. Add the tomatoes, tomato paste, and chicken broth, and bring to a boil. Reduce the heat to low and simmer 30 minutes uncovered. Add the turkey and cook another 5 minutes. Taste and adjust the seasoning as necessary.
4. Serve in a bowl over some of the mashed potatoes. Add a dollop of sour cream, and maybe a spoon of cranberry sauce. Sprinkle with some of the crispy stuffing and enjoy!
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