Here are some photo highlights of our fabulous Turkey Day- my family is crazy I tell you!
And for those non-football people- The Packers played the Lions on Thanksgiving Day which is why Josh is proudly sporting the green and gold. I was too but managed to sneak out of photos as I was suffering a bad head cold! I have to say I love technology because Josh put the game on pause so we could eat at a reasonable time and not let football control EVERYTHING! tee-hee!
Patrick loves the big LEG!
Ireland LOVES Cranberry Sauce- the canned variety and she requested 5 cans this year!Do you have a favorite recipe or two that you use with your leftovers??? I found this awesome White Chili recipe from a dear friend- Ms. Shirley Bailey and I love using the turkey meat to make this!!!!
White Chili by Shirley Bailey
1 lb Dried Great Northern White Beans
2 t Ground Cumin
2 t Ground Oregano
2 t Coriander
2 t Onion Salt
Pinch Cayenne Pepper
1 t Seasoning Salt
3 T Canola Oil
1 C Chopped Onion
3 cans chopped green chili peppers
2 cloves garlic, minced
2 QT. Chicken Stock
12oz Bottle Beer
6 Chicken Breasts, boned, skinned and cooked( this is where I use the leftover turkey meat)
Sour Cream for garnish
Green Onions, chopped for garnish
Soak beans in cold water overnight. Mix cumin, oregano, coriander, onion salt, pepper, and seasoning salt together. Set aside. Heat oil in a large stock pot and saute' onions until translucent. Add Chilis, garlic and seasoning mix, saute' 1 minute longer. Drain Beans and add beans , stock and beer to pot. Bring to a boil, reduce heat and simmer for about 2 hours or until beans are tender. Dice Chicken into bite size pieces and add to stock; cook another 15 minutes. Ladle into serving bowls and garnish with a tablespoon sour cream and chopped green onions.