Show 19.09 Watch Community Cooking daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3
Turkey Chili & Macaroni and Cheese Guest Chef Janet Stancliff
Turkey Chili Slow Cooker or Stove Top
2.5 Lbs Ground Turkey 2 Turkey Thighs - skinned and rinsed 1 cup red wine ½ cup Extra Virgin Olive Oil
Chop All Veggies in ¼" Dice 1 large Yellow Onion (about 3 cups) 4 Carrots (about 1-1/2 cups) 1-2 Peppers, green, yellow and/or red (about 1-1/2 cups) Celery (about 1-1/2 cups) ½ cup fresh chopped parsley or cilantro 4-6 cloves of garlic, minced
Canned Veggies 1 - 28 oz can chopped tomatoes 2 - 15oz cans tomato sauce 1 - 15 oz can red kidney beans, drained and rinsed 1 - 15 oz can garbanzo beans (chick peas), drained and rinsed 2 - 15 oz cans corn, drained
Herbs and spices Kosher Salt - 1 tsp plus more to taste Black Pepper - Freshly ground 1 tsp plus more to taste 1-2 TBSP Chili Powder ½ tsp Cayenne Pepper 1 tsp coriander 1-2 TBSP Oregano
Heat 2 TBSP oil in a skillet on medium high, add ground turkey and brown and chop up - remove ground turkey to either heavy dutch oven or slow cooker (both referred to hereafter as pot). Deglaze the skillet with red wine over medium heat scraping up all bits of meat and pour into pot.
While the meat is browning, chop all veggies, garlic and parsley. Once the meat and wine are in the pot, saute onions and peppers in 2 TBSP of oil over medium heat for about 5 minutes, until they are soft and just begin to carmelize - add the garlic and stir 2-3 minutes, add to pot. Saute carrots and celery in a little more oil until soft and starting to brown (carmelize) and add to pot. Add chopped parsley, canned beans, corn, tomatoes and tomato sauce. Add herbs and spices and stir to mix all ingredients well. Push the turkey thighs into the pot and down into the middle of the mixture.
Cover and simmer on low for 2-3 hours (stovetop) or high in slow cooker for 6-8 hours. Stir now and then if cooking on the stovetop.
Before serving, remove the turkey thighs carefully to keep intact, put them on a plate and debone/devein and discard bones and veins, chop meat into 1-2" chunks and return to the pot, stir in.
Serve piping hot with shredded cheese, macaroni and cheese, over white or brown rice, spaghetti or pasta or just on its own with a crisp green salad and crusty bread or corn bread.
Turkey chili freezes well and can be reheated directly from the freezer in the microwave.
Many people think the chili is better the second or third day.
Grown Up Macaroni & Cheese
Olive Oil Kosher Salt Fresh Ground Pepper
1 lb Elbow Macaroni 1 quart milk (whole or 2%) 8 TBSP unsalted butter - divided ½ cup all-purpose flour 10 oz gruyere cheese - Freshly Grated (4 cups) 10 oz Extra Sharp Cheddar Cheese - Freshly Grated (2 Cups) ½ tsp freshly grated nutmeg ½ tsp freshly grated black pepper
5 slices toasted white bread, lightly buttered and whirled in the food processor to coarse crumbs
Preheat the oven to 375 degrees F. Cook the Macaroni: Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the package directions (6-8 minutes - Al Dente - Do Not Overcook). Drain Well.
Make a white sauce: Meanwhile, heat the milk in the microwave or small saucepan, don't boil it. Melt 6 tablespoons butter in a large heavy pot and add the flour. Cook over low heat for 2 minutes stirring constantly. Whisk in the hot milk and cook for a minute or two until thickened and smooth. Remove from Heat.
Cheese Sauce: Stir the grated gruyere and cheddar into the hot white sauce mixture and add 1 tablespoon salt, pepper and nutmeg. Once the cheese is all melted and the sauce is smooth, add the cooked macaroni and mix well. Pour into a ovenproof, lightly oiled casserole. Sprinkle the toasted breadcrumbs evenly over the top and bake for 30-35 minutes or until the sauce is bubbly and the top is lightly browned.
Caution: This dish is very hot, practically molten, when it first comes out of the oven - let it sit for 10 minutes before serving.