Turkey Chili

Turkey Chili

You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.

Ingredients:

1 tablespoon olive oil
2 pounds ground turkey, white and dark combined
2 cups coarsely chopped onions
2 tablespoons chopped garlic
1 large sweet red pepper, cored, deveined and coarsely chopped

1 cup chopped celery
1 jalapeno pepper, cored, deveined and finely chopped
1 tablespoon fresh oregano, chopped, or 1 teaspoon, dried
2 bay leaves
3 tablespoons chili powder
2 teaspoons ground cumin
3 cups canned diced tomatoes
2 cups chicken broth, fresh or canned
Salt and freshly ground pepper to taste
2 15-ounce cans of red kidney beans, drained
2 cups shredded cheddar cheese
1 cup sour cream (optional)
Sliced lime for garnish (optional)

Directions:

Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.

Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired. 

Turkey-Stuffed Savoy Cabbage

 Turkey-Stuffed Savoy Cabbage

A cabbage stuffed with turkey isn’t what your guests are expecting, but they’ll be surprised in a good way. Once you cut into it, an aromatic stuffing is revealed, full of the flavours they are expecting. No one will miss the bird, I promise. You can prepare the stuffed leaves a day in advance and refrigerate overnight—that’s a solid bonus in our books, too. 
Ingredients:
2 tbsp (30 mL) butter, plus
2 tbsp (30 mL) softened butter, divided
1 onion, diced
2 stalks celery, diced
3 cloves garlic, finely chopped
1 tsp (5 mL) chopped rosemary
2 tsp (10 mL) chopped thyme
12 oz (340 g) ground turkey
3 to 4 oz (85 to 115 g) honey garlic sausage, removed from casing
1 1/2 cups (375 mL) coarse fresh bread crumbs (see TIP below)
1/2 cup (125 mL) chopped dried apricots
Salt and coarsely ground black pepper
2 eggs, lightly beaten
1 large Savoy cabbage, about4 lbs (1.81 kg)
3 cups (750 mL) turkey or chicken stock
2 tbsp (30 mL) all-purpose flour
2 tbsp (30 mL) apple cider vinegar

Directions:                                                              
Melt 2 tbsp (30 mL) butter in a large skillet over low heat. Cook onion and celery, stirring frequently, 12 minutes. Stir in garlic and herbs, and cook 2 minutes longer.

Increase heat to medium; add turkey and sausage. Cook, breaking meat into bite-size pieces with a fork, 5 minutes or until meat is no longer pink. Tip into a bowl; add breadcrumbs, apricots, 1 tsp (5 mL) salt and 1/4 tsp (1 mL) black pepper. Let cool completely. Add eggs; mix to combine. Set aside.

Preheat oven to 350°F (177°C).

Line a mixing bowl just large enough to hold cabbage with a double layer of cheesecloth, allowing for plenty of overhang. Set aside.

Remove core from cabbage with a sharp knife. Boil in a large pot of salted water until outer leaves are pliable, about 2 minutes. Remove as many leaves as you can easily detach; transfer to a paper towel–lined baking sheet. Repeat process until you have 15 leaves (save remaining cabbage for another use).

Starting with the outer leaves, begin reconstructing cabbage core side up in cheesecloth-lined bowl. Do this by placing each leaf stalk side up, alternating each successive leaf a quarter-turn, leaving an opening at the top of a few inches.

Fill hollow with turkey mixture, packing tightly. Gather ends of cheesecloth in centre-top of cabbage; twist several times to tighten package (this will create a round shape). (Cabbage may be prepared to this point and refrigerated 1 day in advance. Remove from fridge 2 hours before proceeding.)

Transfer cabbage, core side down, to an ovenproof pot; add stock. Roast in oven, basting from time to time, until a thermometer inserted in centre reads 145°F (63°C), about 1 1/2 hours.

Transfer cabbage to a platter. Discard cheesecloth.

To make sauce, combine softened butter and flour; stir until smooth. Set pot containing cooking liquid over medium heat; bring to a boil. Add butter mixture; whisk until incorporated and liquid is thickened. Stir in vinegar, season with salt and pepper. Cut cabbage into 8 wedges. Serve with sauce.  Serves 8

TIP: To make breadcrumbs, roughly chop or tear 2 1/2 cups (625 mL) 2 day-old bread. Add to a food processor and coarsely chop. You should have about 1 1/2 cups (325 mL).