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1
Chili: Saute the onions and fennel in the olive oil in a large stew pot (like a dutch oven) for about 5 minutes or until the onion is translucent.
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2
Strip the casing off the sausage and chop it into 1/2 inch pieces.
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3
Stir the sausage into the onions and fennel and brown it.
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4
Add the chopped turkey and tomato paste and cook for about 10 minutes, stirring occasionaly.
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5
Pour off all but about 2 tbsp.
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6
of the pan drippings and return the pan to the stove.
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7
Stir in the spices and vinegar.
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8
Add the turkey broth and simmer everything about 1/2 hour.
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9
Just before serving, stir in the corn, tomatoes and cilantro.
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10
Serve over rice with cornbread on the side.
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11
Turkey Broth: Remove as much meat, fat and skin from the leftover turkey carcass as possible and chop it into chunks that will fit in a large pot.
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12
Put all ingredients in the pot and add 3 or 4 quarts of water.
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13
The secret to a great broth is to not bring the water to a boil.
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14
Instead, gradually bring the water to a simmer.
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15
Skim off any froth.
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16
Cook for 45 minutes.
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17
Take the pot off the fire and remove the larger chunks of turkey carcass and vegetables.
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18
Strain the broth into a large bowl.
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19
Let the broth cool, then skim off any fat.
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20
Take what you need for the chili recipe and freeze the rest for later.
