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.