Leftover Black and White Turkey Chili
November 21, 2012
Dreading the piles of leftovers that are about to take over your fridge post-Thanksgiving meal? Well take a cue from Chris Grove of NibbleMeThis.com and make you up a batch of belly warming black and white turkey chili!
I know what you’re thinking.
You’re supposed to wait until AFTER Thanksgiving before you start making leftover turkey dishes. But the weather is turning cold and wet for the next few days and some comfort food was in order. This is one of our favorites from way back when I was just learning to cook for my new family some 15 years ago.
This isn’t like most “black and white chili” recipes because 1) it does not include any white beans, the “white” is just the chicken or turkey and 2) it uses a secret ingredient.
The secret ingredient? Country or “sawmill” gravy mix. Yeah, a prepared powdered mix. I have tried just using a roux but it just isn’t the same. You can get it online but we just buy ours at the local grocery stores.
Leftover Turkey Black and White Chili
Original source lost but if you Google “black and white chili country gravy mix” you will find many posts of the same recipe on many sites. Just don’t know who gets original credit. This is my adaptation. Plus I am trying to win an award for the longest recipe source citation ever!
2 cups onion, chopped
1 cup celery, chopped
4 Tbsp butter
1/4 cup all purpose flour
32 ounces chicken stock
12 oz light beer (substitute water if you like)
2.75 ounce package country gravy mix
1 ea poblano pepper, fire roasted, peeled, seeded and chopped
2 tsp cumin
3 cups turkey, smoked and chopped
2 cans seasoned black beans
1/4 cup cilantro, chopped
To start off, I didn’t have leftover turkey so I made some. I seasoned two wings with the poultry rub and smoked them with apple wood for 3 1/2 hours at 250F until they hit an internal temp of 180f. Actually I did that part last night. Yes, I cooked “leftovers” last night on purpose.
This yielded right at 3 cups, which is what this recipe calls for.
Fire up your grill to 300f (med-high) and place a cast iron dutch oven over direct heat. Let it preheat for 10 minutes. Add the 1/2 of the butter and saute the onion and celery until tender, about 5-8 minutes.
Make a “well” in the middle of the pot by pushing the veggies to the side. Add the remaining butter, the flour and stir for a few minutes to make a light roux.
Add the chicken stock, chilies, and cumin. Whisk the beer and gravy mix together then add in to the Dutch oven. Bring to a simmer and cook for 10 minutes.
Add the already cooked turkey, beans, and cilantro. Cook for 5 more minutes.
Top with cilantro, sour cream or whatever you want.
So when cold, wet weather is hitting your area, what is your favorite comfort food?