Best Turkey Chili Jane Brody Recipes

Vegetable Chili Con Carne image

Provided by QueenOf1211

Categories < 4 Hours

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 cup chopped onion
2 teaspoons minced garlic
2 teaspoons vegetable oil
1 lb lean ground beef
1 (28 ounce) can tomatoes
8 ounces tomato sauce (optional) or 8 ounces juice (optional)
2 1/2 cups cooked beans, drained and rinse
1 cup diced green pepper
1 cup sliced carrot
1 cup corn kernel
5 teaspoons brown sugar
4 teaspoons mild chili powder
1 teaspoon dried chipotle powder
1 tablespoon ground cumin
1 tablespoon oregano
1 teaspoon salt
1/2 teaspoon coriander
1/2 teaspoon smoked paprika (optional)

Steps:

Saute onion and garlic in oil in a large Dutch oven until softened.
Add the meat, brown and crumble, drain excess fat.
Add the tomatoes with their juice.
Add all of the seasonings. Heat until bubbly, reduce heat, cover and simmer for 30 minutes.
Add the beans and vegetables, cover and simmer about 20 minutes longer (until carrots are softened).
Add the tomato sauce or juice if the chili is too dry.

Nutrition Facts : Calories 452.5, Fat 19.7, SaturatedFat 5.1, Cholesterol 49.1, Sodium 1566, Carbohydrate 60.3, Fiber 27.9, Sugar 14.8, Protein 27.9

Jane Brody Turkey Carcass Soup image

Provided by TXOLDHAM

Categories Poultry

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 29

1 turkey carcass, broken into pieces
any defatted pan juices or leftover gravy
12 cups water, to cover the carcass completely
2 medium onions, coarsely chopped
2 stalks celery & leaves, coarsely chopped
1/2 cup diced carrot
1/2 cup diced well-washed leek (optional)
1/2 cup diced turnip
3 garlic cloves, minced
1 teaspoon salt, if desired
bouquet garni
6 sprigs fresh parsley (or 2 teaspoons dried parsley flakes)
1/2 teaspoon dried thyme leaves
1 bay leaf
2 tablespoons minced onions
1 minced garlic clove
1 tablespoon olive oil
1 cup diced carrot
1/2 cup diced celery
1/2 cup finely chopped mushroom
1 1/2 tablespoons flour
6 -7 cups turkey stock
1 teaspoon dried marjoram
salt & freshly ground black pepper
1/3 cup raw barley or 1/3 cup rice
hot pepper sauce (optional)
1 cup diced turkey meat
1 dash hot pepper sauce
2 tablespoons chopped fresh parsley

Steps:

For the Stock: Combine all the ingredients in a large stock pot, bring the stock to a boil and simmer it, partially covered for two to three hours. (It tastes better the longer it simmers, as long as you don't cook away the liquid.) Strain the stock and cool in order to skim off the fat.
Remove all of the meat from the bones and refrigerate for adding to the soup later. Discard other vegetables, bones, turkey skin, etc.
For the Soup: In a large stockpot, sauté the onion and garlic in oil until soft. Add the carrots and celery and mushrooms and cook the vegetables for an additional 5 minutes . Stir occasionally.
Add the flour and stir for one minute.
Add the stock, marjoram, salt and pepper, and barley or rice. Bring the soup to a boil, reduce heat, partially cover the pot, and simmer the soup for about 1 hour. Add the turkey meat and hot pepper sauce. Adjust seasonings, and heat the soup to boiling. Sprinkle the soup with parsley just before serving.

Terrific Turkey Loaf image

Provided by Gina Farina

Categories Poultry

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
2 teaspoons minced garlic (2 large cloves)
1 cup finely chopped celery (2 large stalks)
1 cup thinly sliced leek (white and pale green parts)
1 1/2 cups diced sweet red peppers, diced (2 medium or roasted red peppers)
2 1/2 cups finely chopped mushrooms
1 1/2 lbs ground turkey
1 egg whites or 1 whole egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 dash nutmeg
1/2 cup fresh breadcrumb
1/2 cup minced fresh parsley

Steps:

In a large skillet, heat the oil and saute the garlic, celery, leeks and red pepper, stirring until slightly softened (about 4 mintues).
Meanwhile, boil a kettle of water, and preheat the oven to 375º.
Stir the mushrooms into the sauted mixture, cover the pan for a few minutes until the mushrooms start to give up their liquid. Remove the cover and saute longer until all the liquid has evaporated. Remove from the heat and set aside.
In a large bowl, combine the turkey, egg, salt, pepper, nutmeg, bread crumbs, and parsley. Add the sauteed vegetables and combine the ingredients well. Transfer the turkey mixture to a lightly greased loaf pan (4"x8") and set the pan in a large, shallow baking dish.
Place the pans in the preheated oven, pour the boiling water into the OUTER pan to a depth of about 1" and bake the loaf for 1 hr and 15 minutes.
When cooked, remove the loaf pan from the outer pan and from the oven. Let rest for 15 minutes and then serve.