White Bean Turkey Chili and Day After Thanksgiving Panini's

Recipe courtesy of chef Jennifer Chandler

White Bean Turkey Chili

Ingredients:

  • 1 tablespoon olive oil
  • 1/2 cup finely diced yellow onion (1 small onion)
  • 1/3 cup seeded and finely diced poblano pepper (1/2 pepper)
  • 1 can (4.5-ounce) diced green chilies
  • 4 cups chicken stock
  • 2 cups shredded cooked turkey
  • 4 cans (15-ounce) cannellini beans (do not drain or rinse)
  • 1 tablespoon dried thyme
  • 1/2 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons sour cream (optional)
  • 1/4 cup sliced fresh or pickled jalapenos (optional)
  • 1/4 cup fresh cilantro leaves (optional)


Directions:

  1. In a large stockpot over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion and poblano pepper and sauté until soft, about 10 minutes. Add the green chilies and sauté until combined, about 1 minute.
  2. Add the chicken stock, turkey, beans, thyme, and cumin. Season with salt and pepper to taste. Over high heat, bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until thickened, about 35 to 40 minutes. Adjust seasonings as needed.
  3. Serve hot. Garnish with a dollop of sour cream, sliced jalapenos, and fresh cilantro, if desired.
  4. Serves 6.
  5. Cooking Tip: A flavorful staple of Mexican cuisine, poblano peppers are chile peppers that are spicy but not extremely fiery. They look similar to bell peppers in shape but they are a much darker green. Most markets now carry fresh poblanos, but if you cannot find them at your neighborhood store, substitute bell peppers for a milder chili or jalapenos for more heat.
  6. Time-Saving Tip: Short on time? Pick up a rotisserie chicken at your local grocery store for this recipe.
  7. Freezes well.


Day after Thanksgiving Panini’s

Serves 4

For the Zippy Cranberry Mustard:

  • 1/2 cup cranberry relish or jellied cranberry sauce
  • 2 tablespoons spicy brown mustard
  • 1 teaspoon firmly packed brown sugar


For the sandwiches:

  • 8 slices crusty white or sourdough bread
  • 8 teaspoons unsalted butter
  • 2 cups shredded or sliced cooked turkey
  • 1 cup arugula
  • 1 cup French fried onions


Directions:

To make the Cranberry Mustard:

  1. In a small bowl whisk together the cranberry relish, spicy brown mustard, and brown sugar until well combined.
  2. Cover and refrigerate until ready to use.


To assemble the sandwiches:

  1. Evenly butter one side of each slice of bread.
  2. Place 4 slices, buttered side down, on a work surface.
  3. On each slice, spread 1 tablespoon of the Cranberry Mustard.
  4. Layer each sandwich with 1/4 of the turkey, 1/4 cup of the arugula, and ¼ cup of the French fried onions.
  5. Top each sandwich with 1 of the remaining slices of bread, buttered side up.
  6. Heat your panini maker or sandwich press to medium-high.
  7. Place the sandwiches inside, press down, and grill until the cheese is melted and the bread is toasted, about 8 minutes. Serve warm.


Cooking Tip:
If you don’t have a panini press, you can cook the sandwiches on a griddle or skillet.
To create the “pressed” sandwich, place a heavy skillet on top of the sandwich and press down as it cooks.

Do-Ahead:
The Zippy Cranberry Mustard will last up to 4 days covered and refrigerated.


Mixed Greens with Turkey, Cranberries, Spiced Pecans and Sweet Balsamic Vinaigrette

Makes 4 dinner salads

For the Sweet Balsamic Vinaigrette:

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon apricot preserves
  • 1 tablespoon yellow mustard
  • 4 tablespoons olive oil
  • Kosher salt and freshly ground pepper


For the salad:

  • 1 bag (5 ounces) Spring Mix salad blend
  • 2 cups shredded cooked turkey
  • 1/2 cup dried cranberries
  • 1/4 cup thinly sliced scallions
  • 1/2 cup crumbled feta cheese
  • 3/4 cup candied pecans
  • Kosher salt and freshly ground pepper
  •  

Directions:

  1. For the Balsamic Vinaigrette: In a small bowl whisk together the vinegar, apricot preserves and yellow mustard.
  2. Slowly add the oil in a steady stream, whisking until emulsified.  Season with salt and pepper to taste.


For the salad:

  1. In a large salad bowl, toss the salad blend with the turkey, cranberries, scallions, feta cheese, and pecans.
  2. Add the vinaigrette to taste and gently toss. Season with salt and pepper to taste. Divide the salad among the individual plates.


Cooking Tip:
This salad is also great with grilled or roasted chicken.


Turkey, Caramelized Onion, and Apple Pizza

Serves 4

Ingredients:

  • Unbaked pizza dough, enough for 2 10-inch pizzas, divided into 2 equal dough balls
  • 2 tablespoons olive oil, plus extra to brush on the pizza crust
  • 1 cup thinly sliced yellow onion (about 1large onion)
  • 1/4 teaspoon dried thyme
  • Kosher salt and freshly ground pepper
  • 11/2 cups shredded mozzarella cheese
  • 1cup shredded cooked turkey
  • 2 Granny Smith apples, cored and thinly sliced


Directions:

  1. Preheat the oven to 500 degrees
  2. Let the pizza dough come to room temperature
  3. In a large saucepan over medium heat, warm 2 tablespoons of the oil until a few droplets of water sizzle when carefully sprinkled in the pan.
  4. Add the onion and thyme and cook, stirring often, until soft and caramel colored, about 20 to 30 minutes.
  5. Season with salt and pepper to taste.
  6. Remove from the heat.
  7. Place each dough ball onto a baking sheet.
  8. Using your hands, gently flatten, and pull into circles about 10 inches in diameter.
  9. Brush each crust with olive oil and season with salt and pepper to taste. Sprinkle the cheese evenly across both crusts.
  10. Evenly spread the turkey, onions, and apples across the pizzas. Bake until the crust is golden brown and the toppings are hot, about 10 to 12 minutes.


Time Saving Tip:
You can always pick up a pre-baked thin pizza crust at the market, but using fresh dough tastes much better.
Either make your own or pick up some fresh dough at your local grocery or favorite pizzeria.
 

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