Thanksgiving is such an enjoyable holiday. The emphasis is on food, fellowship, family and friends. Oh, yes, and football.
On the off chance you eat meat--not everyone does (as Delia's thoughtful post reminds us)--and also on the off chance you aren't sick to death of turkey, here's a turkey soup recipe. Sadly, it does NOT feature using left-over turkey, which many of you may have in your refrigerators. Maybe you can adapt the recipe to use some.
2-1/2 lbs. ground turkey breast
1-1/2 cups chopped yellow onions
2 Tablespoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon each of: ground cinnamon, dried basil, chili powder, freshly ground pepper,
and ground sage
2 cans (19-3/4 oz. each) black beans, rinsed, drained and divided
2 cans (13-3/4 oz. each) fat-free, low sodium chicken broth
1 can (4 oz.) chopped green chilies, drained
2 cups frozen white shoepeg corn kernels
Cumin Yogurt garnish (see recipe below)
1. In large Dutch oven or heavy bottomed stock pot, heat 2 Tablespoons of oil. Add ground turkey in batches and brown. Drain fat from pan and set turkey aside.
2. Add remaining 2 Tablespoons of oil to the pan. Stir in onion and cook over medium heat for 2 minutes. Add garlic, 1 teaspoon salt, and the spices; cook until fragrant, about 30 seconds.
3. In a blender, puree 1 can of beans with 1 can of chicken broth until smooth. Add to the pot with the remaining beans, the chilies, and the corn.
4. Bring to a boil; then reduce heat and simmer 5 minutes. Return turkey to the pot and heat through 2 minutes. Add up to one additional can of chicken broth if chili seems too thick.
Garnish each serving with cumin yogurt.
Cumin Yogurt Garnish:
1/2 cup plain lowfat yogurt
1/2 teaspoon ground cumin
1/4 teaspoon salt
Whisk all ingredients together in a small bowl. Place 1 Tablespoon on each chili serving.
In honor of non-meat eaters, next week--a vegetarian recipe.