Thanksgiving Turkey Chili

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I worked a 12 hour shift Thanksgiving Day AND I had family coming into town Thanksgiving night.  I wanted to come up with a delicious Thanksgiving dinner, but there was no way I could throw together the traditional turkey, stuffing, sweet potatoes, green bean casserole, pie, cranberry sauce, mashed potatoes that I grew up having….all by 8 pm.  After quite a bit of thought, I decided to do kind of a fun, Paleo slow cooker twist on Thanksgiving dinner.

About a month ago, I posted a Chicken Chili recipe.  I thought perhaps turkey might be a good substitute for the chicken.  I roasted my very first turkey 2 days before T-Day.  The turkey actually turned out amazingly well.  The carving….well, it was more like butchering.  No matter.  Turkey is still delicious whether perfectly carved or in bit size ripped off hunks.

I followed the recipe fairly strictly…with a few adjustments.  I substituted turkey for chicken.  I don’t know exact weight, but it was a couple few pounds.  In my opinion, it doesn’t really matter.  Secondly, I saved the juices from the roasting pan.  Instead of making gravy with the juices, I used the turkey drippings in place of the chicken stock.  Third, I threw a handful of cranberries into the slow cooker for a little color, tartness, and holiday flare.

I let the chili cook for a solid 12 hours.  A bit long for my liking, but that’s ok.  It truly was the perfect meal for Thanksgiving Day after a 12 hour shift.  Everyone LOVED it. To keep with the Thanksgiving dinner theme, I served it with sweet potato chips, Maple Paleo Cornbread, and a delicious cranberry prosecco.  Grain-free, dairy-free Pumpkin Pie for dessert.

This is a perfect way to use up those Thanksgiving leftovers.  A hearty chili on these cool autumn….almost winter…days.  Definitely a crowd pleaser.

I hope that you had a very merry Thanksgiving, full of blessings and delicious food.

Happy Eating!

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