Working on clearing out the upstairs freezer. So Turkey Chili with a half breast of turkey from Thanksgiving was what was pulled out, along with some mashed ginger-maple sweet potatoes.
I made my now-favorite turkey chili: sautéed chopped onions, red bell pepper, and minced garlic, added some chili powder and cumin, continued to sauté. Added 2 cans of kidney beans (used Borlotti beans this time…a.k.a. cranberry or Roman beans…because no kidney beans in my pantry), some canned chopped tomatoes, tomato sauce, 3 cups of leftover T’giving chopped turkey, and a bit of chicken stock.
Finally, added about 1 cup or so of mashed cooked sweet potatoes as a thickener.
Simmer, simmer, simmer, seasoned with dried oregano and some more salt & pepper.
Served on elbow noodles with grated Monterey Jack cheese and sour cream on top (sprinkled some minced parsley this time as well).
Wine.
And I don’t think Finny is using the new scratching post the right way. 
