(2) 30 ounce cans of Chili Beans - I used 1 can of Hot and 1 can of Mild Beans.
(1) 30 ounce can of Tomatos in juice
(1) small can of tomato sauce or tomato paste & add water.
Dark Turkey Meat ( Legs, Wings, Thighs) Shred or pull the Turkey Meat.
2 Tablespoons (or more depending on how you like it to taste) Chili Powder
Combine all ingredients in the crock pot and simmer on high
The longer Chili cooks the better it tastes
Cranberry Sauce Muffins
(http://www.recipe.com/cranberry-upside-down-cakes/)
1 1/3 cups all-purpose flour
1/2 cup sugar1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 ounce plain yogurt
4 tablespoons unsalted butter, melted
1 egg, beaten
1 cup leftover homemade cranberry sauce
Directions
1 Heat the oven to 375 degrees F. and grease a 12-cup muffin tin.
2 In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and zest. Add the yogurt, butter, and egg and stir until just combined.
3 Divide the cranberry sauce evenly among the muffin cups, then spoon the batter over the cranberry sauce. Bake the muffins for about 20 to 25 minutes, or until golden on top and a toothpick inserted into the center comes out clean. Set the cakes on a rack to cool for about 5 minutes, then gently twist the cakes to release them. Serve immediately or at room temperature.
Stuffed Pork Chops
If you make your own Turkey Stuffing Like We Do. Use the left Over Stuffing and Make Dinner. Stuffed Pork Chops is One of my favorite ways of Utilizing the Stufing. All you need is a Package of Butterflyed Pork Chops. Our Store sells Butterfly Pork Chops in packs of 2 ( that is actually 4 chops). Take a handful or a large spoonful of the Stuffing that is been left Over from Thanksgiving and place it on top of One Side of the Butterfly Pork Chops. Fold the Chops so that the Other side is on top of the Stuffing ( the stuffing will be in the center of the chops). Bake the Chops till they are golden Brown.
