Turkey Confetti In Creamy Chili Sauce Food

TURKEY CONFIT

Steps:

• Place the salt and all the herbs into a food processor and process until the salt is pure green. Set aside.
• Place the turkey breasts on a wire rack above a sheet pan and place in the refrigerator to dry for 3 hours. Take out and rub the salt all over the turkey breasts. Return to the refrigerator for another 2 hours. Take out and rinse all the salt off in cold running water. Place back on a clean rack on a sheet pan and let sit overnight in the refrigerator.
• Preheat the oven to 250 degrees F.
• Take the turkey out and place, skin side up, in a deep hotel pan. Cover the turkey completely in the duck fat. Roast in the oven for 3 hours. When it comes out, let it sit for 1 hour to cool off. Serve.

SWEET POTATO CHILI WITH TURKEY

Steps:

• In a large skillet, cook turkey and onion over medium heat until turkey is no longer pink and onion is tender, 5-7 minutes, breaking up turkey into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker., Stir in broth, sweet potato puree, chiles and seasonings. Cook, covered, on low 4-5 hours. Stir in beans; cook until heated through, about 1 hour. If desired, top with sour cream, cilantro and red onions. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

TURKEY IN CREAM SAUCE

Steps:

• In a 3-qt. slow cooker, combine the wine, onion, garlic and bay leaves. Combine rosemary and pepper; rub over turkey. Place in slow cooker. Cover and cook on low for 7-9 hours or until turkey is tender., Remove turkey to a serving platter; keep warm. Strain and skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine the cornstarch, cream and salt until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

THICK AND CREAMY CHILI

Steps:

• Combine meat and onion in a large pan and cook until meat is browned, drain juices.
• Stir in 1 flour,.
• Add tomatoes, soup, mushrooms and kidney beans.
• Add seasonings, stir.
• Bring to boil, then simmer on low for 1 hour stirrng occasionally.

TURKEY CONFIT

Steps:

• Toss turkey, salt, pepper, herbs and garlic in a bowl and refrigerate, covered, for a half-hour or up to 24 hours.
• Put turkey, herbs and garlic in a saucepan just large enough to fit it. Cover with olive oil. Turn heat to medium and watch carefully; allow just a few bubbles to come up at a time. (Use an instant-read or frying thermometer and keep oil at 190 to 200 degrees.) Do not allow meat to brown.
• Cook, turning meat once or twice, for two hours or until it is quite tender but not falling off bone. Remove meat from oil. You can refrigerate turkey and oil separately or together, until needed. (If storing separately, use turkey in a few days; if you store it in oil, it will keep a week or more.)
• When you're ready to cook, put 2 to 4 tablespoons of used oil in a skillet large enough to hold turkey pieces in one layer; set heat at medium-low. (Use leftover oil for other purposes.) Cook turkey pieces slowly, turning once or twice, until browned and crisp, 10 to 20 minutes. Serve hot, warm or at room temperature, alone or over a bed of greens with a little dressing.

SIMPLE TURKEY CHILI

Steps:

• Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
• Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

CREAMY CHILI SAUCE

Steps:

• Whisk well and serve with the cooked Bloomin Onion.

TURKEY CHILI

Steps:

• In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.
• Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.
• Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don't worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.
• Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don't use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.
• Bring the chili to a simmer over medium-high heat - you should see occasional small bubbles breaking the surface of the mixture - then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn't ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.