THE MAIN EVENT: SOUP

WHITE TURKEY CHILI

FLAVORS

THE MAIN EVENT: SOUP

Some of the region’s best chefs set the table with their favorite holiday recipes

WHITE TURKEY CHILI
By Jimmy O'Conor, Woody's Dewey Beach

Ingredients:
4lb turkey (yielding 2 lbs shredded meat) 
1 qt turkey stock 
3 qts white beans, cooked 
1½ onions, diced 
1 red bell pepper, diced 
½ green bell pepper, diced 
1 red jalapeño, diced 
1 green jalapeño, diced 
¼ cup celery, chopped 
¼ clove garlic, diced 
1 can green chiliis 
3 tomatillos, diced 
4 Tbsp Half & Half 
1 small bag frozen yellow corn 
½ bottle green Tabasco sauce 
½ cup potato flakes 
Roux, using 2 Tbsp butter and flour  
1 tsp black pepper  


Directions:
Cook turkey, let cool and pull all meat. Separate into quarter-size pieces. Drain and rinse beans. On medium heat, combine celery, onions, seeded bell peppers, garlic and seeded jalapeños, and sweat in 4-5 tablespoons of butter. Separately, cook tomatillos on medium until brown and combine with main ingredients. Then add chicken stock and all other ingredients (except roux and potato flakes) and bring to a boil. Finally, add roux and potato flakes and stir into desired consistency.



EGGS IN PURGATORY
By Chef Lisa DiFebo-Osias, DiFebo's Bethany/Berlin

Ingredients:
Start with a spicy tomato sauce (available at any local grocery or stop into DiFebo’s to purchase a jar of our homemade family recipe!) 
2 eggs 
1 pinch of garlic, freshly chopped 
1 tsp butter, square 
1 cup red pepper, julienned 
1 pinch of red pepper flakes 
1 pinch of fresh basil Italian bread for dipping (optional) 


Directions:
Sauté garlic until brown and then add it, butter and red pepper to the spicy tomato sauce. Heat the sauce on stovetop on medium and place 2 eggs in the center of the sauce. Simmer for 3–4 minutes. Garnish with fresh basil. This dish is served best with Italian bread for dipping.



BUTTERNUT SQUASH SOUP
By Chef Julius Adam Sanders, Jules
 

Ingredients: (Serves 4)
2 Tbsp butter
2 medium sweet potatoes, peeled and cubed
2 medium carrots, peeled and chopped
1 medium-sized butternut squash, peeled and cubed
32 oz chicken stock
1 cup heavy cream
¼ cup brown sugar
1 Tbsp hot sauce
¼ cup maple syrup

Directions:
Add all the ingredients, except the cream, into a pot and bring to a boil. When all of the vegetables are soft, remove and puree them in batches. Returned the pureed veggies to the stock in the pot and finish with the cream.

 


There are no comments. Be the first to post a comment.