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Chef Jeff from Smith's makes Turkey Chili from Thanksgiving leftovers

Posted at 5:37 PM, Nov 30, 2020
and last updated 2020-11-30 19:37:06-05

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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