Recipes
Oven Baked White Turkey Chili
INGREDIENTS:
2 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 tablespoons minced garlic
4 teaspoons ground cumin
1 pound uncooked turkey breast slices, cut into 1/2-inch cubes
1/2 pound ground turkey
3 cups (or more) chicken stock or canned low-salt broth
1/4 cup pearl barley
2 tablespoons chopped seeded jalapeño chilies (optional)
1 teaspoon dried marjoram
1 teaspoon dried summer savory
1 15- to 16-ounce can cannellini (white kidney beans) or Great Northern beans, rinsed, drained
1 15- to 16-can garbanzo beans (chickpeas), rinsed, drained
Several dashes of hot pepper sauce (such as Tabasco)
CONDIMENTS:
Chopped green onions
Grated cheddar cheese
Sour cream
DIRECTIONS:
Preheat oven to 325 degrees.
Heat vegetable oil in heavy large oven-proof Dutch oven over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add cumin and stir until fragrant, about 30 seconds. Add cubed turkey breast and ground turkey. Sauté until no longer pink, about 4 minutes.
Add 3 cups stock, barley, jalapeños, marjoram and summer savory to turkey mixture. Cover and bake in oven for 40 minutes. Barley should be almost tender.
Remove from oven. Add cannellini and garbanzo beans to chili. Return to oven uncovered and bake 20 minutes, stirring once. Season with hot pepper sauce, salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving. This may be served from a slow-cooker, but extended slow cooker heat will break down the ingredients into a mush.)
Serve chili, passing green onions, cheese and sour cream separately.
