Crockpot Turkey Chili

I made this chili in the slowcooker on Sunday, and will be using it in a couple of this week's meals, plus I'll have a little to freeze for another meal. It calls for my secret ingredients, don't laugh- strong brewed coffee, and a dash of cinnamon. I like to cook it and then let it sit in the refrigerator for at least a day. It helps the flavors blend.

1lb. lean ground turkey
1/2t salt (you will likely only need if using cooked beans, not canned)
1/2t pepper (I like to use the Penzey's California Blend)
1 can pinto beans (or 2 cups cooked)
1 can black beans ( or 2 cups cooked)
2 cans diced tomatoes (I used rotel cilantro lime)
1 can whole tomatoes, break up with wooden spoon in crockpot
2 cups strong brewed coffee
1T garlic powder
2T chili powder ( I used Penzey's Ancho Chili Powder)
1t cumin
1/4t cinnamon
3 beef boullion cubes

Brown turkey in skillet over medium high until cooked through and no longer pink. Meanwhile, place all other ingredients into slow cooker. Add turkey when cooked. Let cook on low for 6+ hours, or high for 3-4.

Turkey Croquettes

Holidays and lots of turkey leftovers inspire new ways to use that turkey. This is a great recipe that uses the leftover turkey, and reminds me of being a kid.

Turkey Croquettes

White sauce:
1 cup milk
2T butter
2T flour
½ t salt
¼ t pepper

Other croquette ingredients:
2 cups finely chopped, cooked turkey
1T olive oil
1/2 finely diced onion
1 t garlic
1 t dried parsley
10 saltine crackers, crushed
½ cup flour
1 beaten egg
½ cup bread crumbs

To make white sauce, melt butter in saucepan over medium heat. Add flour and let brown for 3-4 minutes. Slowly add milk and whisk. Simmer over medium-low heat until thick. Add salt and pepper. Remove from heat and once cool, chill.

When ready to make croquettes, heat olive oil in saucepan over medium heat. Add onion and sauté until onion is translucent. Remove from heat. In bowl, combine turkey, onion, garlic, parsley, white sauce from fridge, and crushed crackers. Form into small patties. Dip patties into flour, then egg, then bread crumbs. Pan fry in oil. Drain on paper towels.

Turkey Noodle Casserole

We got a much larger turkey than we needed at Thanksgiving, but I'm not one to eat 2 weeks of turkey. I'll burn out fast. So instead, I package up all the leftover turkey, put it in the deep freeze, and then use it once or twice a month until it's gone. Great way to stretch, and to not get so tired of turkey. You could also make this with chicken, or probably even tuna.

2 cups chopped cooked turkey
½ lb. of egg noodles, cooked .50
1 package frozen peas, thawed .80
1 can mushrooms, .40
1 can cream of mushroom soup .45
½ cup sour cream .25
¼ cup white cooking wine .25
1t garlic powder
salt and pepper to taste
French fried onions for top .75

Heat oven to 375 degrees. In bowl, combine noodles, turkey, peas, mushrooms, soup, sour cream, wine and seasonings. Pour into greased baking dish. Bake 25 minutes. Add French fried onions to the top and bake an additional 5-10 minutes until golden and bubbly