This holiday season is the perfect time to start a new tradition: a Share the Warmth dinner party that lets you share the joy of giving at home and with others during the holidays. This autumn stew is a great meal that can use up that leftover holiday turkey.
Prep time: 20 minutes Cook time: 45 minutes Serves: 10
1/2 cup olive oil
2 small white onions, small diced
2 chile negros (dried pasilla chile peppers), finely chopped
2 poblano peppers, small diced
4 large garlic cloves, chopped
3 cups white beans, soaked overnight in cold water
8 quarts low-sodium chicken or turkey broth
1 large butternut squash, small diced
1 acorn squash, small diced
1 large sweet potato, medium diced
1 yam, medium diced
1/8 cup sea salt or kosher salt
3 cups leftover roasted turkey, dark and white meat, cubed
1/4 cup apple cider vinegar
1 tablespoon fresh thyme
3 leaves fresh sage
4 cups fresh mint, stemmed and chopped
In Stainless Steel 15-Qt. Stockpot, heat oil over medium-high heat. Add onion, pasilla and poblano peppers. Cook until onions just become translucent, about 3 minutes. Stir in garlic and cook until it becomes soft and fragrant, about 1 minute.
Add beans and enough broth to cover them. Cook until beans are soft, about 20 minutes. Stir in remaining vegetables and season to taste with salt. Allow to simmer until tender, about 15 minutes.
With a handheld immersion blender, do four quick pulses to blend some of the soup and vegetables to make soup a little creamy without additional fat or cream.
Add turkey; cook another 5 minutes. Drizzle in vinegar to help balance sweetness; season to taste with sea salt.
Serve stew with plenty of fresh herbs (thyme, sage and mint).
This recipe was created by the Food Network’s “Chopped” champion Chef Katsuji Tanabe and sponsored by Princess House.