Turkey Corn Chili

This is one of those post-Thanksgiving recipes where you're supposed to use leftover turkey and crudite vegetables. I've actually never made it as a post-Thanksgiving recipe, but I have made it before and really like it. It's simple and tasty. And since it's almost Easter, and some people make turkeys for Easter, I thought it may be handy to post this recipe now.

But if you aren't going to be enjoying an entire turkey any time soon... Since it does call for cooked turkey, I've used turkey cutlets that I've sautéed, diced, and then added to the recipe. It never fails to make for some tough and dry turkey. So this time, I got what was called a "turkey London broil" from the grocery store (it was just a whole boneless turkey breast), and I roasted it. BIG difference. The meat was moist and more flavorful (well, as flavorful as unbrined turkey gets). Here's what I did with the turkey first. You won't regret taking this extra step.

Simple Roasted Turkey Breast
1 1/2 pounds boneless turkey breast (or "London broil", if your grocery store carries them)
Olive oil
Salt
Freshly ground black pepper

Preheat oven to 325ºF. Place turkey in baking dish, rub with olive oil, and sprinkle with salt and pepper. Roast for 1 hour and 15 minutes, or until internal temperature is 170ºF. Let cool for at least 10 minutes before cutting.

Turkey Corn Chili
A variation on this recipe by Rachael Ray

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 large bell pepper, red or green, chopped
1 jalapeño pepper, seeded and chopped
1 bay leaf, fresh or dried
1 1/2 pounds cooked turkey meat, diced
1 1/2 to 2 tablespoons (a palm full) chili powder
1 1/2 to 2 tablespoons (a palm full) ground cumin
1 teaspoon to 2 teaspoons (several drops) cayenne pepper sauce
Coarse salt
2 cups frozen corn kernels or leftover prepared corn
1 28-ounce can crushed tomatoes
2 cups prepared chicken stock or broth
2 scallions, white and greens, chopped

Heat oil in a deep pot over medium high heat. Add bay leaf and cook vegetables for 5 minutes, stirring frequently, reducing heat if veggies start to stick. Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste. Add corn, tomatoes, and broth. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes. Garnish chili with chopped scallions.