These days, there exists many international observance and awareness days, that there is a day for almost everything. For instance, did you know that in one weekend every May, it’s the World Migratory Bird Day, simply known as Bird Day? This year, it was observed a few days ago, and it’s a day to celebrate birds.
Well, for many meat eaters, birds are a delicacy, and here’s a simple recipe by All Recipes to make delicious turkey, which you can purchase from major supermarkets and butchers, as I’m guessing slaughtering a live one would not be your cup of tea.
• 3 tablespoons vegetable oil, divided
• 1/2 kilogramme ground turkey
• 25 grams seasoning mix
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon chilli pepper flakes
• 2 tablespoons tomato paste
• 1 can beef broth (400 grams)
• 1 can salsa (200 grams)
• 1 can crushed tomatoes, or coarsely chopped tomatoes packed in puree (400 grams)
• 1 can chopped green chilli peppers (200 grams)
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 3 medium zucchini, halved lengthwise and sliced
• 1 bunch green onions, chopped
• 1 cup sour cream
• 1 cup shredded cheddar cheese
1. Heat one tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Flavour with seasoning mix, coriander, oregano, chilli flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
2. Pour in beef broth, and simmer to reduce liquid slightly, about five minutes. Add salsa, tomatoes, and green chillies, and continue cooking at a moderate simmer for 10 minutes. Adjust the thickness at any time you feel necessary by adding water.
3. While chilli is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for five minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chilli, and continue cooking at a very low simmer.
4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for five minutes, or until lightly browned. Add the zucchini to the chilli, reduce heat, and continue cooking for 15 minutes more. Again, adjust the consistency with water as needed.
5. Ladle chilli into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.