07 April 2012

Turkey Sludge Chili: Better than it sounds

Turkey Sludge Chili
It's spring. That means, in just a few months, it will be summer. Summer means there will be lots of delicious, fresh, local produce to eat, yes, but also preserve for winter. In order to properly preserve all the delicious food, one needs an empty freezer.

My freezer is the opposite of empty. Purely in an effort to make some room in said freezer, this recipe* was born.

Take one turkey. Prepare it for Thanksgiving. Eat not enough. Strip meat off bones and save for soup. Take rest (including but not limited to what you can't get off bones, broth, etc.) and place it in large soup pot. Cook down to a thick, "sludge-like" goop. Freeze goop for at least a year. Defrost goop. Put it back in the soup pot you cooked in down in. Turn on heat.

While you're waiting for the sludge to freeze, thaw and heat, grow summer squash, string beans, tomatoes and kidney beans. Pick, wash, dry, prep, freeze and thaw those.

Add to sludge.

That's the foodie adding something.
Let the ingredients come to a boil. Oh, probably add some water and salt and stuff. Let all that mix and mingle while your nose is filled with delicious smells and your belly rumbles and keep that up until you can barely stand it anymore! Wait more.

While waiting, clear off kitchen table you slob. Put out things you will need to dine comfortably. Ex. Beverages -- including vessels to put the beverages in, napkins, delicious sides of your preference, or aesthetically-pleasing centerpiece. Don't forget spoons!

Get back to what's in the soup pot. Place some in a bowl and add a dollop of pesto (not sure how that works, but going with it). Ring the bowl with tortilla chips (okay, now we're making sense).
It should look like this right before you start eating.

EAT!!!! Get seconds!

*I don't really know the recipe, nor does one really exist. This is just a day-in-the-dinner of my life with a foodie.

1 comment:

  1. It was cilantro pesto, so of course it makes sense!