The best part of this turkey lentil chili is that I use not only the turkey meat but the bone as well as bone broth which imparts flavor and nutrients. Every time we prepare a turkey, we make a broth to use in the Southern Cornbread Dressing or i.e. Stuffing.
This recipe is a part of a holiday recipe roundup collaboration hosted by me, Natasha of @asiliglamcooks. For this week we are focusing on the best fall stews.
Robin from Collards Are The Old Kale here with another great cool weather recipe. Everyone is trying to figure out what to do with their leftover turkey. I am no exception, which is how I came up with this Turkey Lentil Chili. One of the most exciting aspects of the dish is that I use not only the turkey meat, but the bone as well bone broth which imparts flavor and nutrients.
Every time we prepare a turkey, we make a broth to use in the Southern Cornbread Dressing or i.e. Stuffing. Employing the turkey neck, gizzards and other parts, we cover them with liquid and slow cook them overnight. We also add celery and bay leaves to the broth which increases the depth of flavor.
Turkey Lentil Chili
Ingredients
- 5 cups Water
- 5 cups Turkey Stock
- 1 Cooked Turkey Leg Wing
- 1½ cups Cooked Turkey cubed
- 2½ cups Organic Yellow Lentils
- ½ cup Organic Red Onion minced
- ¼ cup Organic Celery minced
- ¾ cup Organic Ghee
- 3 cloves Organic Garlic minced
- 2 Sage Leaves minced
- 2 Bay Leaves
- 2 tbsp Frontier Turmeric Twist Savory Blend
- ½ tbsp Organic Thyme
- ½ tbsp Organic Basil
- ½ tsp Real Salt
Instructions
- Chop vegetables.
- Place all ingredients into the pot and bring to a boil on high heat.
- Reduce heat to low and cook for about 2½ hours.
- Once lentils are soft to the bite, remove from heat and serve immediately.
Notes
Tune in tomorrow for our next submission for our best fall stew collaboration hosted by @asiliglamcooks and friends.
P.S. Check out my last recipe here.
