Thanksgiving Leftovers:

FreshDirect stopped by with recipes to create Thanksgiving leftover magic! We cooked up
Quick Turkey-Chipotle Chili!
The recipe:
Makes 4 servings
Prep time: 10 minutes
Total time: 40 minutes
A delicious departure from the homey Thanksgiving meal, this hearty chili is fast
and full of smoky-spicy flavor. Keep some sour cream, shredded cheddar or
Monterey jack on hand for a cool garnish. Heat seekers can try two to three
chopped chipotles, but you may wish to omit the chilies altogether if you'll be
feeding delicate palates.
1 1/2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, chopped
2 teaspoons kosher salt
2 teaspoons ground cumin
1 teaspoon dried oregano
3 tablespoons tomato paste
1 chipotle chile en adobo, coarsely chopped
2 cups cooked turkey, chopped into bite-sized chunks
1 (12-ounce) bottle dark beer (a dark lager works well)
1 (14.5-ounce) can diced tomatoes
1 (15.5-ounce) can kidney beans, rinsed and drained
Equipment:
Large, heavy skillet
1. Heat the olive oil in a large skillet over medium-high heat. Add the onion,
garlic, salt and cook, stirring, until fragrant, about five minutes.
2. Stir in the tomato paste, cumin, oregano and the chipotle chile. Cook one
minute more.
3. Add the beer, stir to blend and simmer for about eight minutes to reduce.
4. Add the tomatoes, beans and chopped turkey. Bring to a boil. Reduce heat to
a simmer, cooking about 15 minutes more or until thick.
5. Ladle into bowls and serve with garnishes of your choice. (Try shredded
cheese, sliced green onions, cilantro, avocado cubes or sour cream.)

And FreshDirects Exclusive Web recipe:
Mashed Potato Croquettes
Makes 4 servings
Prep time: 10 minutes
Total time: 40 minutes
Like latkes? You'll love these tasty potato patties. The butter and vegetable oil in
this recipe combine forces to make croquettes that are crisp and golden on the
outside, creamy on the inside. Serve alone or with traditional latke
accompaniments: sour cream and apple sauce.
2 cups leftover mashed potatoes, chilled
1/2 cup all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons canola or vegetable oil
2 tablespoons unsalted butter

Equipment:
Large, heavy skillet
1. Divide the mashed potatoes into eight portions. Form 1/2-inch thick patties
with your hands.
2. Mix the flour, nutmeg, salt and pepper on a plate. Coat each patty in the flour
mixture.
3. Heat the oil and butter in a large heavy skillet over medium-high heat until the
oil shimmers.
4. Place the patties in the pan and reduce the heat to medium-low. Cook for
about 15 to 20 minutes, or until they are golden brown. Turn and cook the other
side until golden, about 15 minutes more.
5. Carefully remove croquettes from pan, draining on paper towels. Serve
immediately.