Leftover Turkey Chili

Directions

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