© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb great Northern beans
2 oz butter
1 lb yellow onion, diced
1 lb celery, diced
2 lbs button mushrooms, cleaned and dried
3 oz garlic, minced
2 lbs TURKEY MEAT, chopped or diced
Salt
1 oz white pepper
Pinch nutmeg
Pinch Cajun pepper
1/2 Gallon TURKEY STOCK
2 lbs cream cheese, cut in large chunks
As needed onion rings
Soak beans in salt water for a minumum of 2 hours. Drain completely and rinse until the rinse water is clean.
In a large soup kettle, heat butter and saute the onion and celery for about 3 minutes.
Add whole mushrooms and continue to saute for an additional 3 minutes.
Stir in garlic and turkey and cook for 5 minutes. Add salt, pepper, nutmeg and Cajun pepper.
Stir in drained beans. Add 1/2 gallon of water and bring to a boil. Reduce heat and simmer until the beans are soft.
Add turkey stock. Return to a boil. Reduce heat and simmer, allowing flavors to blend.
Stir in as much of the cream cheese as is needed to give the chili a smooth consistency.
Portion 8 ounces into each soup bowl and garnish with onion rings.
Total Calories 570
Calories from Fat 300
Total Fat 34 g
% Daily Total Fat 52
Saturated Fat 20 g
% Daily Saturated Fat 100
Cholesterol 150 g
% Daily Cholesterol 50
Sodium 960 mg
% Daily Sodium 40
Total Carbohydrates 33 g
% Daily Total Carbohydrates 11
Dietary Fiber 9 g
% Daily Dietary Fiber 36
Sugars 4 g
Protein 35 g
% Daily Protein 25
% Daily Vitamin C 15
% Daily Calcium 20
% Daily Iron 30