This is our favorite use of the leftover Thanksgiving turkey. It’s one of those recipes that’s better the next day. Use the turkey carcass to make broth as in Rich Chicken Stock.   Chili Cheese Corn Muffins are a good accompaniment.

2 Tbsp butter
2 Tbsp olive oil
3 large carrots, sliced (1 cup)
2 large onions, diced (2 cups)
4 stalks celery, diced, with leaves (1 cup)
3 large poblano peppers, seeded and chopped (2 cups)
4 large jalapeno pepper, seeded and finely chopped (1/2 cup)
2 Tbsp minced fresh garlic
1 tsp salt
1/2 tsp black pepper
1/2 tsp granulated garlic
1 tsp cumin
1/2 tsp cayenne pepper (adjust to personal preference)
1 Tbsp dried parsley flakes
8 cups turkey broth
4 cups shredded cooked turkey
3 canc (15 oz) cannellini beans, drained and rinsed
2 cans (15 oz) great northern beans, drained, rinsed, and mashed.
1 cup heavy cream
2 cups frozen corn kernels

1. In a large Dutch oven over medium heat, melt the butter along with the olive oil.
2. Sauté the carrots, onion, celery and peppers until softened, stirring frequently. Stir in the garlic, house seasoning, cumin, and cayenne pepper and cook one minute more.
3. Add the parsley flakes, broth, and turkey. Bring to a boil then reduce the heat to low and simmer for one hour, stirring occasionally. Stir in the remaining ingredients and continue to simmer an additional half hour.

Servings: 16