Thanksgiving was wonderful; full of family and friends and so much great food! We made two huge turkeys (dry-brined of course! It really does work so well!)--one in the oven and one lightly smoked out on the grill. I love to have tons of turkey and all of the fixings so that we can have plenty of food to include last-minute extra guests, and lots and lots of leftovers to send everyone home with some. What's Thanksgiving without leftovers? I can eat them for breakfast, lunch or dinner just as they are, or in many various guises.
One of our favorite ways to use leftover turkey was given to me many, many years ago by our friend and a wonderful cook, Cindy Taylor Voss who used to make it by the gigantic potful for hordes of us. It is purported to be the recipe for the famous Turkey Chili at the Deer Valley Ski Resort, though who knows if it really is or not. If you Google it, the recipe comes up in almost identical forms from many sources with only slight variations, though even these have changed over the years. Even more interestingly (well, to me anyway because I'm the food nerdly-type who finds this kind of stuff fascinating) I found pretty much the identical recipe years after Cindy gave it to me in a cookbook from a wonderful place in Colorado, The Daily Bread in Glenwood Springs. I have only slightly adapted it myself, to increase the seasonings because we like it that way, so feel free to adjust to your liking.
Anyway, who knows what the actual source of this recipe is? Whatever it is, it's a fabulously delicious recipe for a thick, hearty and unusual chili and a great way to use up some of your turkey day bounty. My theoretical hat is off to the creative person behind this deliciousness.
One year ago: Mashed Rutabaga Gratin, Thanksgiving Turkey
Two years ago: Pecan "Crack" Pie, Fresh Cranberry Orange Relish, Holiday Green Beans
Three years ago: Crab and Brie Soup, Orange and Herbs Turkey Brine, Tomato, Sausage and Eggplant Soup
Fours years ago: Our first post! Thanksgiving Stuffing