How To Make A Turkey Sandwich

How to Make Turkey Chili Without a Recipe. Some of us get excited about being able to wear sweaters and slippers again in the fall. Some of us get excited about watching football again. And all of us get excited about it being chili season again. Because chili goes great with both sweater wearing and football watching. Every year, Epicurious gets thousands and thousands of requests from people searching for turkey chili recipes.

Okay, we’ve made the turkey. Now it’s GRAVY TIME! Why can I not say the word “gravy” without sneering and putting on an Elvis voice? I need therapy. Free up space in the oven and time in the kitchen on Thanksgiving by roasting the turkey ahead. I have made in the neighborhood of 60 turkey dinners through the years--twice a year for Thanksgiving and Christmas. I love to cook, but this meal can be pretty. We would like to show you a description here but the site won’t allow us. Here's our all-in-one guide to cooking a perfect, juicy roast turkey for Thanksgiving. This is the easiest, simplest recipe for the most delicious results.

Why would you purchase packaged gravy when it's so easy to make your own? We show you howto make your own turkey gravy, step by step. You knew it was only a matter of time before someone turned beer in the butt chicken into Beer Can Turkey. Learn How. Learn how to make turkey chili without a recipe using a variety of beans, cooking liquids, and spices following this simple technique.

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But the thing is, you don't need a recipe to make an amazing turkey chili. It's a surprisingly easy (and relatively quick) one- pot meal that you can throw together with ground turkey and whatever else you happen to have on hand. Today I'll show you how to make turkey chili with ground meat, but you can sub in any other ground meat you want: ground chicken, pork, or beef can all turn into chili the same way ground turkey can. Here's how: 1. Brown The Turkey. First things first: start with some ground turkey—I prefer dark meat over breast meat—and brown it well in large pot heated with a little bit of oil in it. Generally you want 1/8 to 1/4 of a pound of meat per person you're serving, depending on how turkey- heavy you like your chili.

If you're using more than a pound of meat, you'll have to brown it in batches—the less meat you have in your pot at once the faster and easier it will brown. Add some salt and pepper and break it up with a wooden spoon or spatula as you brown it, then transfer it to a bowl and repeat with any remaining turkey meat. It doesn't have to be fully cooked when you take it out of the pot, just nicely browned.)Turkey is browned, and now we're adding the onions and celery on our way to making a classic white turkey chili.

Photo by Chelsea Kyle, Food Styling by Anna Stockwell. Add Some Aromatic Vegetables.

If your pot has dried out (it probably has), add a bit more oil and heat it over medium- high. Now you're ready to add the aromatic vegetables that will help form the base of your chili. You need to use some chopped onions or other allium (like leeks or shallots or garlic) to start, and you can leave it at that or add other aromatic vegetables such as celery, carrots, and bell pepper. Scrape up the yummy browned bits on the bottom of your pot as you cook the onions: it'll help add extra flavor to your chili. How To Make Southern Collard Greens there. Continue cooking until the onions are beginning to brown and soften, then lower the heat and add the turkey back to the pot. Add Spices. Once your veggies and turkey are browned, it's time to spice them up. You can use ground spices, fresh chili peppers, canned chili peppers, or a mix of any of these.

For my white chili, I use some mild canned green chilis plus some ground cumin and coriander. For a spicier red version, I dice up some canned chipotles in adobo and add them along with some of the sauce in the can and leave it at that. You can also use chili powder, of course, or any other favorite spice from your cupboard. Whatever you use, don't be too aggressive at first—you can always add more later. Stir it all up over medium heat until the vegetables and meat are well coated in the seasoning and you can smell the spices. White turkey chili with corn, ready to serve with cilantro, lime, and sour cream yum.

Photo by Chelsea Kyle, Food Styling by Anna Stockwell. Add Liquid. Now add a splash of any flavorful liquid you want—wine, beer, or chicken broth—and give it a good stir to release all the browned bits and spice off the bottom of the pot. If you want to add canned diced tomatoes and their juices, now is the time to do that. Or maybe just a squirt of tomato paste to add a rich umami flavor? Let the liquid reduce a bit (or wait for the alcohol smell to disappear if you're using something alcoholic), then add the rest of the liquid, which should be chicken broth or a mix of chicken broth and water—about 1 1/2 cups per person you're serving. Now bring it all to a boil. Add Beans and Quick- Cooking Vegetables.

As your liquid comes to a boil, you can add any cooked beans you want: black beans, pinto beans, white beans, chickpeas—you name it. I find one can of beans per pound of turkey meat is a nice balance. You can also add other quick- cooking vegetables here such as corn or chopped sweet potato or any kind of squash. That corn will cook faster than those sweet potatoes of course, but it's all good. Just keep simmering away until the vegetables are fork- tender and the beans are warmed- through, 1. Then simmer about ten minutes longer to meld all the flavors together.

Now have a taste. How's it doing? If it needs more salt (it probably does) add some. Add more spice if needed, and perhaps a squeeze of lime for brightness. A dash of a vinegary hot sauce can give you both the acid and spice it might be lacking. Turkey chili with chipotles in adobo, tomato, sweet potato, and black beans.

Photo by Chelsea Kyle, Food Styling by Anna Stockwell. Add Toppings and Serve! Chili is more fun with a few extra toppings on it. So when you're ready to serve, set out some toppings for everyone to choose from: sour cream, fresh cilantro, chives, shredded cheddar, crumbled cotija, a few slices of lime, etc. Now that you know how to make turkey chili, you can make it anytime you want.

Cornbread on the side is always a good idea too. Shrimp Salad Dressing on this page. And sweaters and football?