The recipe says not to use ground turkey that is too lean because it will dry out during cooking. I have a pack of ground turkey that is 93% lean. Do you think the turkey will dry out? I have to cook it for about an hour.
2007-01-02 11:47:48 · 7 answers · asked by Cori 3 in Food & Drink ➔ Cooking & Recipes
Go ahead with the turkey, but prepare it this way:
Fry it until almost done in just a bit of oil. Break it up really well, so it is in very small peices. Then continue on with making the chili the usual way. This will keep the meat from drying out.
Happy New Year.
2007-01-02 11:52:11 · answer #1 · answered by Anonymous · 2⤊ 0⤋
buffallo chicken chill its fantastic.
1 tablespoon extra-virgin olive oil (EVOO)
2 tablespoons butter
2 pounds all-white meat ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it
1 15-ounce can tomato sauce (if you have a big can of tomatoes, don't go to the store to get the sauce, it's fine. Just use what you have)
1 15-ounce can crushed tomatoes
1 7-ounce bag yellow corn chips
1 7-ounce bag blue corn chips
3/4 pound blue cheese, crumbled, recommended type Maytag Blue
1/2 cup flat-leaf parsley leaves, chopped (a couple of handfuls)
preparationPreheat oven to 375°F or broiler to medium
Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.
While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes. If using the broiler, 2-3 minutes should do the trick. Remove from the oven and sprinkle with the chopped parsley.
Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.
Yields 4 servings
2007-01-02 19:51:20 · answer #2 · answered by mi_4252 3 · 1⤊ 0⤋
Ive made turkey chilli before and it tastes great. Its not too dry at all.
2007-01-02 19:50:50 · answer #3 · answered by Sarah 1 · 1⤊ 0⤋
I use the lean turkey for chili. When I do, I add some extra liquid ... if red chili I add extra tomatoes with juice. If white chili, extra broth.
2007-01-02 19:50:10 · answer #4 · answered by istitch2 6 · 1⤊ 0⤋
No problem!!! Just add a few tablespoons of olive oil to the turkey as you brown it.
2007-01-02 19:52:32 · answer #5 · answered by Anonymous · 1⤊ 0⤋
It will be fine. The liquid from the soup will keep it from drying out.
2007-01-02 22:12:44 · answer #6 · answered by scrappykins 7 · 1⤊ 0⤋
it will be fine, the soup will keep it moist
2007-01-02 19:50:03 · answer #7 · answered by rhino_man420 6 · 1⤊ 0⤋