I looked at the container with the leftover turkey that was left for us. I had already had two or three left over sandwiches and could not bear the thought of another after all it has only been 2 days and Lyn and I had cooked a turkey for leftovers on Wednesday so it was really been 4 days. Wendy’s Dave did that for our family once when we decided to go out to a restaurant for Tday and we figured with original count at 13 we should do the same. Anyway back to the Chili this was make shift and quick so the measurements are a guess.
- 2 cups finely chopped turkey
- small onion chopped
- 1 garlic clove minced
- 1 small green pepper
- 1 can pinto beans
- 1 can diced tomatoes
- 1 tablespoon chili powder
- ¼ to ½ cup Lyn’s pasta sauce
Sauté the onion for about 4 minutes add the green pepper for another 2 minutes add garlic until you can smell about 30 seconds.
Add the rest of the ingredients bring to a boil and simmer until you’re hungry.
With the pasta sauce I just added enough until it look like a good amount.
- 1-2 shallots, minced fine – in a pinch substitute ¼ cup sweet onion
- ½ cup chicken stock
- 1 tsp. dried thyme (estimated – fresh would be better – a few sprigs)
- 1 tsp. dried rosemary (estimated – fresh would be better – a few sprigs)
- ¼ cup fresh lemon juice
- 1 tbsp. butter
- Salt and pepper to taste
Remember this is after searing and or roasting something usually chicken
Heat pan over medium heat. Add the shallots to the pan and sauté, stirring, for about 30 seconds to 1 minute, until the onion is softened. Add the chicken stock and herbs, turn the heat to high. Scrape the bottom of the pan with a wooden spoon to loosen all the browned bits of chicken, bring to boil until the stock until reduced by half, about 5 minutes. The plate holding the chicken breasts will have some chicken juice on the bottom; add it to the pan. Turn off the heat, and remove the herb sprigs if you used fresh. Whisk the butter into the sauce, and add salt and pepper to taste.
Quick and easy – wine instead of broth?
- 1-2 shallots shaved into rings, used our new mandolin
- I cup rice flour – gluten free which browns more quickly
- Canal oil as needed.
Heat canola oil in a small sauté pan. Toss shallots in rice flour, shaking off excess. Fry rings until crispy and lightly golden. Remove from oil and season with salt. Drain on paper towel. To be honest the first batch burnt, the second was not quite crispy enough, and the next batch was perfect. Sound like a familiar story to you? I used the 2nd and third batch tossed the first. Learned you got to watch them cause they turn real quick.