Red Chili Turkey

Several of you have asked for leftover turkey recipes, and with whole turkeys at my local Safeway going for $1.19/lb, now’s the perfect time to share some of my “unusual recipes”—as many of you have lovingly called them. My husband smoked this turkey in our Traeger recently, and let me tell you, that flavor deserves more than just a sandwich.

Growing up, my mom never made the classic Thanksgiving leftovers. I didn’t even know about the iconic turkey sandwich until I worked at a small café in Spokane, WA. That’s where I saw it for the first time—stacked high with stuffing and cranberry sauce. Later, thanks to the internet, I discovered the world of turkey casseroles, soups, and whatnot.

I do make a turkey and wild rice soup from time to time, but my heart belongs to bolder flavors. One of my favorite ways to use leftover turkey is in a red chili base—smoky, spicy, and deeply satisfying. I usually turn it into enchiladas or tamales, depending on my mood (and how much masa I have on hand).  Or inspired by my son, I finally listened to him and tried his quesadillas made with it.  I will be posting my cranberry pineapple sauce as soon as my pineapple ripens.  I use the leftover to make an ancho cranberry mole that goes perfectly with whatever you decide to use this filling for.

This recipe was inspired by my husband and his desire to bring "Thanksgiving" flavored tamales to a work party.  Now they are just a tradition for the leftovers in our house.  I tried to have this dish have a nod to tradition, but with a twist that feels more like home. The smoked turkey adds depth, the red chili brings heat and earthiness, and the result is something that feels celebratory, not just leftover.

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Red Chili Turkey

For the Broth:

1 1/2 lbs. of dark meat turkey (I use the underside of the turkey, bones and all, make sure there is about 1 1/2lbs. of turkey meat)

1 tbsp olive oil

1 small onion, chopped

2 cloves of garlic, minced

1 tsp pink salt

1/2 tsp ground black pepper

1 tsp cumin

1/2 tsp dried Mexican oregano

1 tsp New Mexico chili powder

5 cups water

2 tsp chicken bouillon

1 bay leaf

For the Red Chili Sauce:

4 Ancho chili pods, remove the tops and the seeds

2 cloves of garlic

2 cups of turkey broth

1 tbsp olive oil

1 tbsp unbleached flour

1/4 tsp pink salt

1 tsp dried Mexican oregano

1 tsp cumin

1 tsp New Mexican chili powder

1 tsp onion powder

For the broth:  In a Dutch oven over medium heat, add the olive oil and sauté the onion for about 2-3 minutes.  Add the garlic, salt, pepper, and cumin, and cook for another minute.  Add the turkey, try and break the carcass down as small as possible so it fits.  Add the oregano, chili powder, water, bouillon, and bay leaf.  Bring to a boil and then turn the temperature to low and cook for about an hour or until the turkey meat falls off the bone.  Discard turkey bones, shred the turkey meat, and set aside in the broth.  Do not give to your pets, as the cooked bones can splinter and get caught in the animals' throats.

For the Red Sauce:  In the same Dutch oven, add the Ancho chilis, the garlic, and the reserved broth.  Bring to a boil, reduce the temperature to low, cover, and cook for 20 minutes.  Cool, then add the chili mixture to the blender and blend till smooth.  Back in the Dutch oven, add the olive oil and the flour, and cook over medium heat for about 2 minutes.  Add the broth back to the pan and whisk till smooth.  Add the salt, oregano, cumin, chili powder, and onion powder.  Turn to low, cover, and simmer for 15 minutes.  Add the shredded turkey meat, and it's ready to use.

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It's not leftovers that are wasteful, but those who either don't know what to do with them or can't be bothered.

 - Jullian Baggini