Upcoming banquets in SOUTH CAROLINA:

Low Country Longbeards, SC - 07/31/2014
Mt Pleasant, SC 29464

Lake Murray Gobblers-Caring & Sharing,SC - 08/01/2014
Newberry, SC 29108

Spartanburg Spurs, SC - 08/07/2014
Spartanburg, SC 29303

Mountain Lakes Chapter - 08/09/2014
Pickens, SC 29671

Beaufort, SC - 08/09/2014
Beaufort, SC 29907

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Wild Turkey White Chili


• ½ cup minced onion
• 1-½ tablespoons minced garlic
• 4 teaspoons ground cumin • 1-½ pound uncooked wild turkey breast, cut into cubes (or leftover pre-cooked meat)
• 4 cups chicken stock or canned low-salt broth
• 2 tablespoons chopped seeded jalapeño chilies
• 1 teaspoon dried marjoram
• 1 teaspoon dried savory
• 1 16-ounce can Great Northern beans, rinsed, drained
• 1 16-ounce can navy beans
• 2 medium-sized potatoes, pealed and diced
• Several dashes of hot pepper sauce (such as Tabasco)
• Chopped green onions
• Grated cheddar cheese
• Sour cream


Heat vegetable oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender. Add cumin and stir about 30 seconds. Add turkey breast. Sauté until about 4 to 5 minutes, or until no longer pink. Add chicken stock, jalapeños, marjoram and savory to turkey mixture. Add beans and potatoes to chili. Simmer covered until chili is thick, about 45 minutes. Season with hot pepper sauce, salt and pepper. Add green onions, cheese and sour cream separately as desired.

Serves 4




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