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Turkey and Pecan Casserole
Directions:
Recipe via Meal-Master (tm) v8.05
Title: Turkey and Pinto Bean Chili
Categories: Poultry, Lentils, Hot, Low-fat, Tex-mex
Yield: 6 Servings
NORMA WRENN
1 c Dried pinto beans (5 oz)
-picked over and rinsed
2 lg Ancho chiles
1 lg Guajillo chile
1/4 c + 2 T olive oil
2 1/2 lb Skinless, boneless turkey
Leg meat-3 two-lb whole legs
-cut into 3/4" cubes
Salt/freshly ground pepper
1 md Onion; finely chopped
4 Garlic cloves; minced
1 tb Ground cumin
2 ts Madras curry powder
2 ts Fresh thyme; coarsely chop
<OR>
1 ts Dried thyme
1/2 ts Cinnamon
pn Ground nutmeg
1 qt Chicken stock or canned low
Sodium broth
1 lg Tomato; peeled; seeded
-coarsely chopped <OR>
1 c Canned Italian peeled
Tomatoes; drained; coarsely
-chopped
6 oz Tomato paste
1 tb Sugar
2 Bay leaves
1 lg Green bell pepper; cut
-in 3/4" dice
1 lg Yellow or red bell pepper
-cut into 3/4-inch dice
1/2 c Fresh cilantro; finely chop
1 sm Red onion; finely chop
Cornbread for serving
Place the pinto beans in a medium saucepan and add 6 cups of water. Bring
to a boil over moderately high heat and boil for 3 minutes. Remove from the
heat and let stand for 1 hour.
In a medium bowl, soak the ancho and guajillo chiles in 3 cups of hot water
until softened, about 20 minutes. Pour off the soaking liquid, reserving
1-1/2 cups. Stem and seed the chilies and transfer them to a food processor
or blender with the reserved soaking liquid. Puree until smooth. Pass the
puree through a fine strainer into a small bowl.
Heat 3 tablespoons of the oil in a large enameled cast-iron casserole.
Season the turkey with salt and pepper. Add some of the meat to the
casserole in a single layer and cook over moderately high heat until well
browned all over, about 4 minutes. Transfer the cooked turkey to a large
plate and brown the remaining meat in batches.
Heat 1 more tablespoon of the olive oil in the casserole. Add the onion and
garlic and cook over moderate heat, stirring occasionally, until
translucent, about 3 minutes. Add the cumin, curry, thyme, cinnamon and
nutmeg and cook, stirring, until fragrant, 1 to 2 minutes. Add the chicken
stock and bring to a boil over moderately high heat. Boil until reduced by
1/4, about 6 minutes.
Return the turkey to the casserole and add the pureed chiles, chopped
tomato, tomato paste, sugar and bay leave. Bring to a boil over moderately
high heat. Lower the theat and simmer until the turkey is tender, about 1
hour. Discard the bay leaves.
Meanwhile, drain the pinto beans and return them to the pan. Add 6 more
cups of water and bring to a boil over moderately high heat. Lower the
heat, cover partially and simmer until tender, about 1 hour. Drain the
beans and add them to the chili.
Heat the remaining 2 tablespoons olive oil in a large skillet until almost
smoking. Add the green and yellow bell peppers and cook over moderately
high heat, stirring, until browned, about 3 minutes. Transfer to paper
towels to drain, then stir them into the chili.
Stir in half the cilantro into the chili and season with salt. Spoon the
chili into bowls. Garnish with the red onion and the remaiing cilantro and
serve with corn bread.
Ingredients:Turkey and Pecan Casserole Serves:6 Servings |
