A WEEK INTO REALLY SNOWY WEATHER has me making Jenn Segal’s Turkey Chili this weekend. It is so tasty. It has been the standard in my kitchen for years and is the perfect culinary dish to enjoy in wintery weather.
She has a neat cooking tip that creates nice bite-size morsels of ground turkey in the chili. After simmering all the ingredients for twenty minutes, use the remaining fresh 93% lean ground turkey to make finger-formed turkey balls, drop them in the chili broth, and simmer for the next twenty minutes.
I offer the link for her recipe as she is very skilled in her recipes and her writing. She has remained in my top chefs' category for five years. What a girl! What a chef!
I’m going to finish the serving bowls of chili later today topping with chopped cilantro and a dollop of Greek yogurt.
I also found a box of Jiffy cornbread mix on my upper shelf and made six muffins with chopped Jalapenos and shredded cheddar cheese. I shall use paper cup liners next time as my baking spray seemed to act like an adhesive.
I now need to wash the dishes and pans, close the kitchen, and go for my daily walk. I will look forward to an afternoon enjoying this turkey chili and watching the college football playoffs.
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