Due to the COVID-19 outbreak we are no longer accepting or fulfilling NATIONAL orders for the time being.
If you are looking for New York City Grocery Delivery please click here.
Leftover Thanksgiving Turkey Stock
Break turkey carcass apart, if necessary, so wing and thigh bones are detached. Place in large stockpot and add water. It should cover carcass.
Place over medium heat and bring to simmer. Skim off any foam that rises to surface. Cover partially, turn heat very low and simmer two hours, skimming as necessary. Add remaining ingredients and simmer another four hours, partially covered, skimming as necessary.
Remove carcass and bones from pot using tongs. Using a colander, strainer or conical chinois, gently strain soup into very large bowl. Place in refrigerator, uncovered, and chill. Lift off any fat that congeals on top and discard. Keep in refrigerator or freeze in small containers.
Leftover Turkey Chili
Heat oil in large pot or Dutch oven over medium heat. Add onions and cook, stirring occasionally, until soft, about 6 minutes. Stir in garlic and cook another minute, until softened slightly.
Stir in chili powder, cumin, 1/2 teaspoon sea salt and a few grinds of pepper. Add turkey and stir until well coated in spices. Pour in tomatoes, beans and chicken broth and scrape up any spices that may have stuck to bottom of pan. Bring chili to a simmer on medium-low and cook, uncovered, about 1 hour or until liquid has reduced by a few inches, chili has thickened and beans are soft.
Season to taste with more sea salt and pepper. Serve with sliced avocado, a dollop of sourcream and minced herbs.