Serves: Exactly 6

Level of Difficulty: Easy

4 tablespoons butter
1 onion, diced
1 lb. mushrooms, quartered
1 tablespoon chili powder
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup flour
3 cups chicken or turkey stock
1/2 cup heavy cream
2 tablespoons dry sherry
4 cups leftover turkey, cubed
Shredded swiss or 5-cheese blend cheese

Melt the  butter in a large stockpot over medium-high heat. Add the onion and mushrooms and saute
for 10 minutes, stirring frequently. Add the chili powder, thyme, salt, pepper and flour and stir well.
Slowly add in the chicken stock, stirring constantly. Bring to a boil - boil and stir for 1 minute. Add the
cream and dry sherry. Stir in the turkey and heat through. Ladle the chili into bowls and top with
shredded cheese.

Special Teams:
Wild rice or buttered noodles
Steamed green beans or other leftover veggies
Turkey Prince Orloff Chili
No one threw a dinner party like Mary – and no one wanted to. Her
parties were legendary and not in a good way. “The Dinner Party”
was one in a long line of exquisitely awful soirees with a Veal Prince
Orloff that was hard to forget. Our Minnesota (where Mary hails from)
chili this week is a take on that Franco-Russian dish, only we’re using
turkey in our version – we know you have too much of that around
this time of year. So put on your Russian hat and don't forget to toss
it in the air in honor of Mary and her Prince Orloff.