Turkey Green Chili
Ingredients: 2 tablespoons olive oil 1 pound ground turkey salt and ground black pepper 2 stalks celery, diced 1 yellow onions, diced 1 yellow sweet bell pepper 3 garlic cloves, minced 1 1/2 teaspoons ground cumin 2 teaspoons chili powder 1 can white beans (such as cannellini beans) 2 cups white hominy 1 teaspoon dried oregano 1 cup chicken broth 2 cups green salsa (salsa verde) 1/4 cup home canned roasted green chiles 1 jalapeno, sliced *optional Directions
Recipe Adapted from Mary Berg's "Green Chili"
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Turkey & Gravy Meal in a Jar
Yield: 4 quarts Ingredients: divide between 4 quart jars: 4 Pounds diced boneless, raw turkey, cut into 2-inch chunks 2 cups chopped celery 2 cups chopped onion 3 cups peeled and diced potatoes 2 quarts turkey broth spices PER each quart jar: 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon poultry season, *my recipe below (omit sage when canning) 2 Tablespoons dry white wine, optional Directions: Divide the first four ingredients between 4 clean quart jars. I add potatoes up to the 1" headspace. Fill each jar with hot prepared broth (I used my homemade turkey broth but you can use chicken or vegetable broth. Fill that to 1" headspace and debubble jars, adding more broth if needed. Process in a Pressure Canner for your altitude and canner type. Quarts process for 1 1/2 hours (90 minutes.) When heating to eat add 2 Tablespoon flour to pan with liquid from the quart jar, stir to combine. Add in remaining ingredients from quart jar and simmer 10 minutes, stirring often. Recipe adapted from The All New Ball Book of Canning Photos by Canning and Cooking at Home **************************************** Homemade Poultry Season for Canning 1 Tablespoon Each: Rosemary Oregano Marjoram Thyme **** 1/2 teaspoon each: ginger black pepper **** Mix together and store in an airtight container. Use when needed. ***************************************** Not sure what to do with leftover turkey or chicken? Try pressure canning some Poblano Soup. If not canning - make my Poblano Chowder and follow my recipe for that HERE. This soup is one of our favorite ways to use up leftovers from our Thanksgiving turkey. It's a mildly spicy and yet very savory soup. I do not 'thicken' this Soup into a Chowder when canning because butter and cream are food items that cannot be canned safely. This recipe is great either way! Enjoy! Diane
Turkey (or Chicken) Poblano Soup *for Pressure Canning Ingredients: 1 Tbs Olive oil 3 carrots, peeled and diced 2 onions, diced 2 Tbs garlic, minced 3 - 4 poblano peppers, chopped and seeds removed *wear gloves 1 tsp canning salt 1/2 tsp ground black pepper 1/2 tsp dried ground cumin 1/4 tsp dried thyme 12 cups turkey or chicken broth 3-4 cups cooked boneless skinless turkey or chicken, diced 11 oz can of whole kernel corn or one pint of home canned corn Directions: In a large soup pot over medium heat, saute carrots, onions, garlic, poblano peppers and seasonings in olive oil, for about five minutes. Add in broth and corn. Stir in meat (turkey or chicken); Bring to a boil then reduce heat and let simmer about 10 minutes. Prepare Pressure Canner. Fill jars half-way with solids and top off to 1" head-space with broth. Pressure Can: Weighted Gauge 10 lbs/ Dial Gauge 11 lbs sea level *adjusting for altitude. Pints: 60 minutes Quarts: 85 minutes Optional: Add Upon Heating to Serve as a Chowder ~ Per Quart: 1/4 cup butter 1/4 cup all-purpose flour 1/2 tsp hot pepper sauce, or to taste 1/4 cup heavy cream *preferred, or milk 1/2 cup Soup that you've canned * opened for heating **see below Open Quart of Pressure Canned Soup, pour into stockpot, bring to a low boil 5 minutes. In a skillet over medium heat, melt butter. Add flour; cook and stir for 3 to 4 minutes, until flour is golden. Ladle half cup of **hot liquid from heated soup into skillet, whisking constantly. Pour mixture from the skillet into the stockpot, stirring to blend - cooking 3 to 5 minutes longer, until entire soup mixture thickens. Stir in hot sauce and cream. Serve Hot. Yield: 4-5 Quarts Recipe Adapted for Pressure Canning by: Diane Baker Original Recipe from: Margie Slentz/Goosberry Patch, "The Christmas Table Cookbook" Photo by: Diane Baker for Canning and Cooking at Home Recipe Notes: Pressure Canned at the NCHFP "Soup Guideline Timing" (additional time added for the corn in this soup included in timing above): Celery is omitted from "canned" version because it does not have its own stand-alone vegetable timing with the NCHFP. "Leftover" Turkey *or Chicken Posole
(a Rachel Ray inspired Mexican Soup/Stew) Ingredients: 1 teaspoon vegetable oil 2 medium onions, chopped 4 cloves garlic, chopped 2 jalapeno peppers, seeded and finely chopped 1 tablespoon ground cumin 2 tablespoons chopped fresh thyme leaves, eyeball it, 5 to 6 sprigs Coarse sea salt and ground black pepper, both to taste 1 cup beer, optional *omit if canning later 16 tomatillos, peeled and coarsely chopped or coarsely processed in food processor 1 (15-ounce) can hominy 1 can fire roasted tomatoes 1 quart chicken or turkey broth/stock 1-1/2 to 2 pounds light and dark cooked turkey meat, chopped* 1/2 small lime, juiced up to 2 cups of leftover gravy *see note below if canning later Recipe Notes: 1) You can stir in any leftover turkey gravy (up to 2 cups) but, if canning only add in if it has not been thickened with flour or cornstarch. A gravy made with cook type clear gel is approved to add if canning otherwise, omit. 2) Omit the beer if planning on canning this recipe. When Serving: Top with finely chopped cilantro leaves, for garnish Corn chips of choice (for dipping) Directions: Heat a medium soup pot or large deep skillet over medium high heat. Add vegetable oil, then add the onions, garlic, jalapenos, cumin, thyme, and salt and pepper, to taste. Cook 5 to 6 minutes to soften onions then add *beer and cook it off, 1 minute. Stir in tomatillos and cook 5 minute more then stir in the hominy, tomatoes, chicken/turkey stock, and the turkey. Heat through, adjust salt and pepper and simmer the posole 10 to 15 minutes over low heat. Stir in lime juice and remove from heat. Garnish soup with cilantro and serve with corn chips to dip. *You may use thick cut deli turkey breast (chicken works great too!) or cut up a rotisserie turkey breast in any flavor, widely available at larger markets who offer rotisserie chickens. I have made this using chickpeas in place of hominy as well as sometimes adding in a can of beans such as kidney or great northern, both great! Pressure Can: Fill jars halfway with solids and the other half with broth/stock. Process according to pressure canner type and altitude. Fill jars 1/2 full with "solids" and top off with "liquids" to 1" headspace. Process: Pints 60 minutes, Quarts 75 minutes. Most folks call a chicken based liquid a broth or a stock - which is the traditional way of saying "a flavored meat based addition to the solids in a soup or sauce." There are three terms bantered about quite often and I hear the dreaded "oh, but, they are all the same" No actually, they each ARE different. We are talking about Broth, Stock and Bone Broth. My personal favorite is the "oh so tasty and good for you" Bone Broth. Before I share my way of creating a bone broth for canning (you also don't have to can this, you can freeze it) I will share the meaning of each term so you can distinguish between them in the future. The explanation below comes directly from "The Nourished Kitchen"
Chicken (or Turkey) Bone Broth - Slow-Cooker AND *Instant Pot Versions! When we roast a chicken, turkey or turkey breast - my next step is to save the carcass and any leftover parts like wings that can go into my 6 quart slowcooker. Since these have already been roasted in the oven during the usual cook time, I don't re-roast the bones as some might. The difference in cooking my carcasses into a Bone Broth instead of anything else is, cooking at a higher temperature for a longer period of time. Two Chicken Carcasses (or one large turkey carcass cracked in two) cooked on High for 10-12 hours will yield a nice and gelatinous Bone Broth not only full of protein but, full of flavor! INGREDIENTS: Chicken or Turkey Bones (2 chicken carcasses from at least a 6lbs bird or one turkey carcass cracked in half from one 14+ pound turkey) 1 1/2 tsp salt *you can hold off adding until the end if you prefer and adjust to your taste 2 medium onions, rough chop 3 carrots, rough chop bulb of garlic, cut in half horizontally *optional 3 celery ribs, rough chop boiling water to cover carcass 2 Tbs Apple Cider Vinegar 1 Bay leaf 8-10 black peppercorns 3 spring fresh thyme at least a 6 Quart Slow-Cooker or Instant Pot needed. SLOWCOOKER: Place all ingredients in a slow cooker (mine is a 6 Quart) cover with enough boiling water to just cover the carcass, cook on HIGH for 10-12 hours. Once the broth is done in the slow cooker, I remove the solids and strain my broth thru cheesecloth or a fine mesh sieve, I then refrigerate overnight so that in the morning, I can skim off all the fat that has risen/collected/solidified on top of the bone broth. My final step is re-heating the gelled bone broth by bringing it to a boil for 3-5 minutes, reduce heat and can accordingly in my Pressure Canner for shelf stability. **rough chop meaning you don't peel the onion and you don't cut or take off any peelings from carrots and leave celery whole - with leafy greens too... ** the apple cider vinegar will not flavor your dish but, helps to leech out the minerals from the carcass while cooking - adding more nutrients to the final product. You can use white vinegar as well. INSTANT POT: Place all ingredients in Instant Pot (mine is a 6 Quart) cover with enough boiling water to just cover the carcass, keep liquid level an inch under the MAX fill line. cook on MANUAL (HIGH for 2.25 hours). Once the broth is done in the Instant Pot, I remove the solids and strain my broth thru cheesecloth or a fine mesh sieve, I then refrigerate overnight so that in the morning, I can skim off all the fat that has risen/collected/solidified on top of the bone broth. My final step is re-heating the gelled bone broth by bringing it to a boil for 3-5 minutes, reduce heat and can accordingly in my Pressure Canner for shelf stability. **rough chop meaning you don't peel the onion and you don't cut or take off any peelings from carrots and leave celery whole - with leafy greens too... ** the apple cider vinegar will not flavor your dish but, helps to leech out the minerals from the carcass while cooking - adding more nutrients to the final product. You can use white vinegar as well. Yields approx 6 Pints of Bone Broth If Canning - NCHFP Inst. on Pressure Can Meat Stocks/Broth: 10 lbs weighted canner/11 pounds dial gauge canner (or according to your altitude/local regs.) for: 2o minutes/pints 25 minutes/quarts. Recipe & Photo by: Diane Baker for Canning and Cooking at Home |