Thanksgiving Leftovers - Turkey & Sausage Chili
The turkey and sausage used in this recipe came from one of our favorite local farms - Liberty Hill Farm, in Berryville, Virginia. We’ve been purchasing turkey and pork from them for several years now, and it’s always a fun road trip to make the drive (~hour) to the farm to pick it up. Meeting the family and seeing the farmland for ourselves gives us trust in the meat that we are eating, and brings us greater connection with our food.
Ingredients
3-4 cups of leftover turkey, cut into bite sized pieces
1 lb of chorizo sausage
1 red onion, diced
30 oz of tomato sauce
30 oz of water
2 bay leaves
3 TBSP chili powder
2-3 TBSP Champagne vinegar (optional)
2-3 TBSP Apple Cider Vinegar (optional)
Directions
Brown sausage in a stock pot. As it starts to brown, add the diced red onion.
Once onion has browned, add leftover turkey.
Once all mixed, add tomato sauce, water, chili powder & bay leaves.
Simmer, covered, for one hour. Stir occasionally.
After one hour, uncover and continue simmering for about 1.5-2 hours. Stir frequently. Add water if necessary.
Add champagne vinegar and ACV and stir. Continue to simmer on low heat for up to another hour, or serve immediately (like I did because I was hungry!)
PS Don’t forget to remove the bay leaf!