Time 1h Yield 6 Number Of Ingredients 17 Steps:
Heat oil in a large pot over medium-high heat. Add ground turkey and chorizo; cook and stir until crumbly and beginning to brown, about 5 minutes. Stir in onion, celery, and jalapeno; continue to cook and stir until meat is browned and onion is translucent, about 5 minutes more. Stir in cumin, coriander, and oregano followed by thyme and garlic. Add tomatoes, cannellini beans, tomatillos, and green chiles. Stir in soy sauce. Reduce heat and let simmer to combine flavors, 20 to 30 minutes. Add cilantro just before serving.
Time 6h35m Yield 10 Number Of Ingredients 20 Steps:
Turn a slow cooker on High and add butter to melt. Heat a medium pan over medium heat. Add chorizo and cook until fats begin to render, about 3 minutes. Add onion; cook and stir until browned, 5 to 7 minutes more. Add to the slow cooker. Stir in bell peppers, chile peppers, tomato sauce, black beans, baked beans, tomatoes, and corn. Add hot sauce, chili powder, and paprika. Heat oil in the same pan over medium-high heat. Saute garlic in the pan until browned, about 1 minute. Add turkey; saute until browned and crumbly, 5 to 7 minutes. Drain the liquid from the pan and add to the slow cooker. Turn the slow cooker to Low and cook, stirring once every hour, until reduced, about 6 hours. Serve with a spoonful of sour cream and shredded Cheddar on top of each bowl.
Time 1h10m Yield 4 to 6 servings Number Of Ingredients 15 Steps:
Heat the oil in a Dutch oven over medium-high heat. Brown the chorizo, crumbling the meat as it cooks. Add the garlic, onions and peppers and cook until softened, 5 minutes. Stir in the coriander, cumin and tomatoes, followed by the turkey, stock, chipotles, cornmeal and honey. Simmer over low heat to thicken, 45 minutes. Top with the chips, and serve with a lime wedge alongside. Cook’s Note: Cool and store for a make-ahead meal, reheating over medium heat.
Time 3h15m Yield 12 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 325ºF. Remove the neck and giblets from the turkey; discard or reserve for another use. Place on a rack in a large roasting pan, breast side up. In a small bowl, combine the chili powder, oregano, garlic powder, salt and pepper. Rub the turkey evenly with oil and sprinkle evenly with chili powder mixture. Roast for 3 hours or until the breast reaches 170ºF and juices run clear. Meanwhile, place a large nonstick skillet over medium-high heat until hot. Toast pecans in the dry skillet; set aside on a plate. Coat the skillet with non stick spray and add the sausage, celery, onion and bell pepper. Cook until the sausage is no longer pink, about 4 min, stirring frequently. Add the remaining ingredients; stir gently, yet thoroughly to blend. Coat a 13x9" baking dish with cooking spray, add the sausage mixture, cover tightly and bake during last 40 min of roasting the turkey. Cover the turkey with foil and let stand for 15 min before carving. Serve stuffing on the side.
Time 5h20m Yield 8 servings (2 quarts). Number Of Ingredients 12 Steps:
Combine first 9 ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low 5-6 hours or until flavors are blended. Serve with avocado, sour cream and cilantro.
Time 12h15m Yield 10-12 patties Number Of Ingredients 10 Steps:
In a medium bowl, throughly mix the turkey with the spices; mix in the vinegar. Cover the bowl and refrigerate overnight. Next morning form the mixture into patties and pan fry in a small amount of oil, crumble into your favorite dish or freeze for later use.
