Usually after Thanksgiving we have plenty of leftover turkey and enough turkey stock for several days of dishes.
I bumped up the heat a bit from the other recipe, feel free to dial it down if you don't like your foods spicy.
Have you ever had white chili? It's called white chili because instead of what you find in the usual chile con carne, it uses white beans, white meat, and mild green chiles. It's absolutely delicious with tortilla chips.
More Ways to Use Up Your Turkey Leftovers
- Mom's Turkey Soup
- Turkey Tetrazzini
- Turkey Tortilla Soup
- Creamy Cheesy Turkey Enchiladas
- Turkey Noodle Casserole
Turkey White Chili
- 1/2 pound dry white beans, soaked overnight in water, drained OR 2 15-ounce cans white beans, drained
- 3 cups turkey stock
- 1 cloves garlic, minced
- 1 medium onions, chopped (divided)
- 1 tablespoon extra virgin olive oil
- 1 jalapeño or serrano pepper, stem and most seeds removed, chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Pinch of ground cloves
- 1/4 tsp cayenne pepper
- 2 4-ounce cans chopped green chilies
- 2 cups diced cooked turkey
- Salt to taste (about 1/2 teaspoon to 1 teaspoon)
- Garnishes and extras
- 1 1/2 cups grated Monterey Jack cheese
- 1/3 cup (loose) chopped cilantro
- 1/4 cup chopped green onions
- 1 avocado, pitted, peeled, and chopped (or guacamole)
- Chopped tomatoes or salsa
- Corn tortilla chips and/or fresh warmed flour tortillas
Combine soaked and drained beans, turkey stock, and half the onions in a large soup pot and bring to a boil.
Reduce heat and simmer until beans are very soft, 1 to 3 hours or more, depending on the type of white beans you are using.
Cannelli beans are tender and tend to cook rather quickly. Navy beans take longer. Add additional water (or watered-down stock), if necessary.
Or you can skip the soaking and cook the beans in turkey stock with the onions in a pressure cooker. Cook on high pressure for 30 minutes, then let release naturally for 10 minutes.
Combine the beans and the turkey stock in a large soup pot and bring to a boil. Reduce to a simmer.
Cook jalapeño, onions, garlic, green chiles
Heat olive oil in a skillet on medium heat, cook chopped jalapeño (if using) and (remaining) onions in oil until tender. Add the minced garlic and cook a minute more. Add green chilies and seasonings and mix thoroughly.
Combine jalapeño mixture and turkey to stock
Add the jalapeño onion mixture to the stock and beans.
Add the turkey and salt to taste, and simmer for 10 minutes or more (up to an hour) until the beans are thoroughly soft and the stew has thickened.
Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped green onions, and/or avocados. Serve with fresh warmed flour tortillas or tortilla chips.