My Menu Blog

3 lbs. ground turkey
4 cups chopped onions
2 rotisserie chickens, skin and bones removed and meat shredded
3 (15 oz.) cans chopped tomatoes
1 (10¾ oz.) can cream of chicken soup
1 (10¾ oz.)  can cream of mushroom soup
1 cup barbecue sauce
1 cup ketchup
½ cup hot chili sauce
1 tsp. Worchestershire sauce
1 tsp. hot sauce
1 tsp. ground ginger
1 tsp. ground black pepper
2 qts. chicken broth, as needed
2 (15 oz.) cans creamed corn
1 (15 oz.) can whole yellow corn, drained
1 tsp. salt

1. In large stockpot, brown ground turkey, drain off excess fat.
2. Add onions, simmer until transparent, about 5 min.
3. Add shredded chicken meat, chopped tomatoes, the canned condensed soups, barbecue sauce, ketchup, chili sauce, Worchestershire sauce, hot sauce, ginger and pepper.
4. Add 1 qt. chicken broth. Stir well.
5. Bring to simmer then reduce heat to low, partially cover with lid, simmer at least 2 hrs. or up to 6 hrs. stirring occasionally.
6. In the last hour of cooking, add the creamed corn and whole corn. Adjust seasonings to taste.

This entry was posted on Wednesday, February 20th, 2008 at 12:31 pm and is filed under DINNER, ENTRÉES, chicken, chicken stock, corn, creamed corn, ginger, onion, soup, worcestershire. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.