We thought we do something fun and different this week. Many of us here at Cygnet are fans of cooking shows such as Top Chef, so we’d thought we’d offer up a couple of our favorite Holiday Recipes. First up – Sean Murray’s Holiday Turkey Cranberry Chipotle Chili. Next week… Aunt Vicki’s Chocolate Cake. Enjoy!

Sean Murray’s Holiday Turkey Cranberry Chipotle Chili

This is my red and green Holiday Chili. The green comes from the tomatillos in the sauce (although it isn’t really all that green!) and the red from the fresh cranberries floating on the top of the chili. Make it as spicy as you desire. It’s great with cornbread.

• • 2 canned whole chipotle chilies in adobo (I do this to taste, I only use a half  the chilis in the can and the sauce for the chili. 2 cans can be pretty spicy, be cautious at the start, you can always add more to taste later.)
• • 2 lbs. fresh tomatillos or three 18-oz. cans whole tomatillos-drained (I found the canned tomatillos in a Mexican market, and they are so easy!!)
• • 2 large onions, chopped
• • 8 garlic cloves
• • 3 tbls. vegetable oil
• • 2 tbls. ground cumin
• • 4 lbs. ground turkey
• • 2 cups chicken broth
• • 1 bay leaf ( I use three because I like the flavor.)
• • 1 1/2 teaspoons dried oregano, crumbled
• • 2 teaspoons salt, or to taste
• • 1 green bell pepper, chopped
• • 2 4-oz. cans mild green chilies, drained and chopped
• • 1 tbls. corn meal (This thickens the chili and I add about 2 more tablespoons if I want it thicker, personal taste)
• • 1 19-oz. can (about 2 cups) white beans, rinsed and drained
• • 1/2 cup chopped fresh cilantro
• • 1-2 packaged fresh cranberries
• • sour cream and fresh chopped cilantro and onions as an accompaniment if desired

Puree the canned chipotle chilies in a blender. Reserve. Blanch the tomatillos in boiling water for 1-3 minutes or open the cans. Place the tomatillos in the blender and puree. Reserve the tomatillo puree.

In a large heavy kettle cook the onions and 5 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the cumin, and cook the mixture, stirring, for 30 seconds.

Add the turkey and cook the mixture, stirring and breaking up the lumps, until the turkey is no longer pink.

Add the reserved chipotle puree, the reserved tomatillo puree, the broth, the bay leaf, the oregano, and the salt and simmer the mixture, uncovered, adding more water if  necessary to keep the turkey barely covered, for 1 hour.

Stir in the bell pepper, the canned green chilies, and the cornmeal and simmer the mixture, stirring occasionally, for 30 minutes.

Stir in the white beans, the cilantro, the remaining 2 garlic cloves, minced, and salt to taste. Simmer the chili for 3 to 5 minutes, or until the beans are heated through, and discard the bay leaf.

Add the cranberries and after they begin to wilt or pop serve with a dab of sour cream and a pinch of fresh cilantro and sprinkle of chopped onion.

Enjoy and Happy Holidays!