Category: Turkey

Michaela and I were watching Beat Bobby Flay last week on Food Network. They were having a chili contest, interestingly both used lamb for their main ingredient. So I figured we would try to make a healthier version with ground turkey. This ended up being a delicious recipe with layers of flavor. Enjoy!

Ingredients:

5 tablespoons of grapeseed or olive oil

4 large cloves garlic, smashed, 
peeled and chopped

2 poblano peppers, stemmed, seeded and diced

1 celery stalk, chopped

1 red bell pepper, chopped

1 jalapeño, chopped

1 medium onion, chopped

1 pounds ground turkey

1 tablespoon all-purpose flour

1 can of San Marzano Organic Peeled Tomatoes

4 tablespoons of spring onions

1 can of pinto beans

1 cup of low sodium chicken or vegetable broth/stock

½ cup of dark beer (optional)

3 tablespoons paprika powder

1 tablespoon ground cumin

Dash of ground clove and cinnamon

2 teaspoons dark brown sugar

1 teaspoon dried oregano, crushed

Dashes of Worcestershire sauce Worcestershire sauce

Kosher salt

Freshly ground black pepper

1. Heat the oil in a heavy, dutch oven medium-high heat.
2. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes.
3. Add the turkey and saute while breaking it up with the spoon until no longer pink.
4. Sprinkle the flour over and stir to blend.
5. Add the tomatoes, crush them by hand.
6. Add paprika powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon, cloves and Worcestershire sauce.
7. Add the broth, beer and beans. Bring to a simmer. Reduce the heat to medium-low and simmer for 20 to 30 minutes. Season with more salt and pepper.
8. Thicken chili by smashing some of the beans and mix.
9. Add the green onions on top as a garnish.
10. Serve with cornbread or just toasted bread.

I have been interested in trying farro for some time and found this recipe for a enjoyable autumn recipe. Farro is originally from the Fertile Crescent, used by Egyptians, Romans and Italians. It can be found as three varieties; piccolo (einkorn), medio (emmer), and grande (spelt). It is definitely a preferred rustic grain to savor.

Recipe from Ina Garten (who took it from Maria Sinskey). I used turkey sausage instead of bacon.

Ingredients

3 links of turkey italian sausage, casing removed
2 tablespoons good olive oil
1 tablespoon unsalted butter
1 chopped yellow onion
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1 1/2 cups pearled farro
3 cups good chicken stock, low sodium
1 Butternut squash, peeled and diced
1/2 cup freshly grated parmesan cheese (optional)

Directions
In a Dutch oven heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, then add turkey sausage and break apart. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook until sausage is starting to brown. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake until the squash and farro are tender, about 30 minutes. Check once during cooking and add a little chicken stock if it’s dry. Bake uncovered for 15 minutes, until most of the liquid evaporates, the farro and butternut squash are tender.