ALL of our day classes,  our February 10 - 12 weekend class and our April 24 to 28 week long class are discounted until December 24 .  We will prepare Gift Certificates for these classes.  And, if the person you are gifting can not make the date on the certificate, we will extend the date with the special discounted price.   All of our classes are full participation, the best way to learn to cook.  And, following each session, we have a bountiful meal.

I hope your Thanksgiving was  a wonderful, yummy and happy time, sharing with those you care about.   If it is not too late, I have a few tips and hints for turkey leftovers.  

If you still have the turkey carcass, after trimming and packaging the white meat and the dark meat in separate freezer proof bags or boxes, simmer the carcass in chicken stock with some celery and bay leaves.  After simmering for about an hour, cool, strain the stock and place the bits and pieces of meat from  the bones back in the stock in which you have returned to the pot you simmered the carcass.   If the stock is not flavorful, add more of a product like Better Than Bouillon, chicken flavored.  Then add a starch--such as rice or pasta such as noodles  or any kind you have on hand.  Simmer until the pasta is done, then cool and freeze for later enjoyment.

Turkey leftovers are just wonderful for casseroles, hot brown sandwiches where you layer the turkey over toast and pour turkey gravy,  or other stews or chilis.  I am sharing our Turkey Chili with a Margarita Splash, a recipe I accidentally concocted when  I had the New York City restaurant and some of our Margarita Mix got splashed into the food saver with the Turkey Chili.  It was so wonderful, we have been serving it ever since.

Another favorite turkey leftover casserole is Turkey Tettrazini, which I am also attaching as a chili like recipe.  

GREEN CHILE TURKEY CHILI WITH A MARGARITA SPLASH

Leftover roast turkey makes a marvelous curtain call when served in this chili. Lacking any leftover turkey, or roast turkey from a deli, quickly saute ground turkey for about 2 minutes in the microwave oven or a bit longer on the stovetop. You can vary this chili in endless ways—for instance, by using navy or cannellini beans or red chiles instead of the green. Serve with warm corn or flour tortillas for a complete light meal. 

 COOKING TIME: 15 minutes

YIELD: 4 servings 

1 medium onion, chopped

1 14½-ounce can low-sodium, low-fat chicken broth

1 4-ounce can chopped green chiles

1 15¼-ounce can black beans

2 cups chopped, cooked turkey or 1 pound ground skinless turkey breast or chicken, sauteéd (see *Note)

1½ teaspoons ground cumin 

optional garnishes

1 lime

Jigger of tequila 

1. Place the onions in a cold, heavy saucepan. Saute over medium-high heat for about 2 minutes, or until the onion starts to brown on the edges. Reduce the heat to medium-low and cook, stirring, for about 5 minutes, or until the onion darkens or caramelizes in its own juices. Immediately add the broth, chiles, beans, turkey, and half the cumin. Simmer for 8 to 10 minutes—then stir in the other half of the cumin.
2. Serve with about a teaspoon or so each of freshly squeezed lime juice and tequila. 

*NOTE: To saute the ground turkey in the microwave oven, break up the lumps, place in a microwavable bowl, and cover. Cook on high for 2 to 3 minutes. Stir and cook longer if needed. To cook on the stovetop, place the turkey (as above) in a cold, well-seasoned skillet and saute over medium heat for 3 to 5 minutes. 

PER SERVING: Calories 241, Protein 29 g, Carbohydrates 21 g, Fiber 7 g, Fat 5 g, Saturated Fat 2 g, Cholesterol 55 mg, Sodium 763 mg. (Analyzed without the tequila or lime juice.)

See  the full archive of  Jane's Southwest Recipes on our website.

TURKEY TETTRAZINI CHILI

A takeoff to be sure of a favorite leftover turkey dish—tetrazzini—with a chili twist.   Tettrazinni is a casserole in which cooked turkey or chicken is layered with cooked thin spahetti and a sherried mushroom sauce (according to legend, it was first created  for an opera singer of the same name).  This soup-like chili has the same basic ingredients, plus green chiles.  I really prefer using fresh chiles here--they're more attractive than the canned or frozen varieties. 

Yield: 4 servings

1 Tablespoon olive oil

1 medium onion, chopped (about 1 cup)

1 clove garlic, minced

1 cup green chile ribbons, cut in ¾ inch width-wise slices (about 6 to 8 fresh green chiles, parched, peeled and sliced (can use frozen or 2, 4 ounce cans—the appearance will not be as attractive)

3 cups chicken broth

1 cup sliced fresh mushrooms or equivalent canned

4 ounces vermicelli or thin spaghetti

1 Tablespoon cumin, divided

¼ cup dry sherry

3 cups leftover turkey, diced (about 1 ½ pounds)

½ cup grated Romano or Parmesan

4 Italian flat-leaf parsley sprigs

8 sticks of Grisinni (thin Italian bread sticks)

1. Add oil to a flat bottomed, large pot. Then add the onion and cook until it is clear. Add the garlic, chiles, broth, mushrooms, spaghetti and one-half the cumin. Cook for about 15 minutes or until the flavors blend. Add the sherry
2. Add the turkey and cook about 5 more minutes. Add remaining cumin, taste and adjust seasonings. Serve with curls of freshly grated cheese, a sprig of parsley and criss-crossed bread sticks, poking out of the soup.