A Hearty Ladle of White Turkey Chili

The first snow of the season - a cold bite in the air. This chili was a perfect way to warm up the Cochran household this past weekend. Everyone (including three teenagers) ate more than one bowl of this tasty soup (recipe below).

Part of the pleasure of a holiday meal is the aroma of a turkey baking in your oven. Continue that great feeling by planning a variety of pleasing post-holiday meals with leftover turkey.

Visit this Food: Safety, Nutrition & Cooking Web site to find resources (some available in Spanish language):

  • Turkey Basics: Safe Thawing
  • Turkey Basics: Safe Cooking
  • Turkey Basics: Stuffing
  • Turkey & Trimming 101 (includes a sample menu and recipes including Pumpkin Pie Ice Cream and Mashed Potatoes
  • How to Cook a Turkey the Day Before Serving
  • and much more

For recipes and for Cook's Tips, visit Turkey Anytime: Recipes for Turning Leftovers into Planned-Overs.

Also see:

White Turkey Chili

White Turkey Chili (Serves 8)

  • 1 tablespoon oil
  • 1/4 cup onion, chopped
  • 1 cup celery, chopped
  • 4 cups cooked turkey, chopped
  • 2 cans (15.5 oz.) Great Northern beans, drained
  • 2 cans (11 oz.) corn, undrained
  • 1 can (4 oz.) chopped green chilies
  • 4 cups turkey or chicken broth
  • 1 teaspoon ground cumin
Heat oil in a skillet over medium heat. Add onion and celery, cook and stir 2-3 minutes. Place all ingredients in a large saucepan (at least 4 quarts). Stir well. Cover and cook about 15 minutes over medium heat stirring occasionally until thoroughly heated. Sprinkle mozzarella cheese on top if desired. (Recipe from Turkey Anytime: Recipes for Turning Leftovers into Planned-Overs)

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