And I learned one blogger was inspired to post a bread recipe--it would go great with a soup to make a meal. Check it out here.
Well, that puts the pressure on me to post an equally appealing recipe. Don't know if this will do the trick or not. BUT, this soup is half of what I am making for Super Bowl Sunday--the other half is chili with beef.
Now before anyone mentions it, yes, I did post a turkey chili earlier in the season. That one featured black beans and shoepeg corn. Plus the seasonings were a little different. Anyway, making turkey chili again can't hurt.
White (Turkey) Chili
Serves 6 to 8
2 pounds ground turkey meat
1 tablespoon olive oil
1 yellow bell pepper, cored, seeded and chopped
1 shallot, chopped
1 teaspoon ground coriander
2 tablespoons ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons salt
1 bay leaf
1 (28-ounce) can tomatillos, drained and chopped
1 (4-ounce) can diced green chiles, drained
2 cups chicken broth
1 15- to 16-ounce can cannellini (white kidney beans)
1 can black-eyed peas
Chopped cilantro (optional)
Grated Monterey Jack cheese (optional)
Sour cream (optional)
1. In a large heavy-bottomed pot brown turkey meat over medium high heat.
2. Drain and set aside. Add oil and reduce heat to medium.
3. Add peppers and shallots and cook until softened but not browned.
4. Add browned turkey, coriander, cumin, oregano and salt and stir well to combine.
5. Add bay leaf, tomatillos, chiles, jalapeño and broth, reduce heat and simmer, uncovered, 45 to 50 minutes.
6. Gently stir in beans and cook for another 30 minutes. Garnish individual bowls of chili with cilantro, cheese or sour cream, if you like.
(I just finished making it, and tasted it--YUM!)