Last week i was in New York for Laurence's NYU graduation. We had a great time and ate at some great restaurants. The funny this is, the day of his Tisch graduation we couldn't catch a cab (ok... for much of the trip we couldn't catch a cab) and walked forever just to find a place to eat. We all were tired of walking in the rain and finally, after what seemed like an eternity, decided to eat at the next available place. Turned out to be The Counter, a restaurant we have in our very own backyard. I'm not crazy about their turkey burgers, but Debbie and I decided to try the turkey chili with a green salad. Wow! It was fantastic. I thought about that chili every day. In fact, i took most of mine back to the hotel and ate it cold the next day for breakfast.
|Polenta Cakes Turkey Chili in the Making|
Here's my recreation...
- 2 pounds of ground turkey (mixed white and dark meat)
- 2 cups of chopped white onion
- 1 cup of fresh or frozen sweet corn kernels
- 1 package of sundried tomatoes
- 1 cup of dried cranberries
- chili seasoning mix
- 1/2 bottle of good red wine
- 1 small can of tomato paste
- 1 large can (32 oz) of stewed cherry tomatoes
- Salt and pepper to taste
Transfer the turkey and onions to a large stock pot.
Add salt and pepper, half of the dried cranberries, chili seasoning mix, tomato paste, chopped sundried tomatoes and the stewed cherry tomatoes.
Add wine and let simmer for an hour or two.
This time i spooned the chili over polenta cakes and topped with a sprinkling of dried cranberries, but it would also be good with an arugula salad and cornbread.