Ingredients:
- 1 lb ground turkey
- 1 extra large onion, diced
- 1 head garlic, minced
- 1 red bell pepper, diced
- 2 jalapeno peppers, diced
- 6 hot Korean peppers, diced
- 2 large red Thai chili peppers, diced
- 2 large green Thai chili peppers, diced
- 2 8oz cans tomato sauce
- 2 cups water
- 1 can black beans
- 1 can kidney beans
- 1 bag frozen corn
- 1 tbsp olive oil
Directions:
- Heat oil in a large pot, add onions and saute until lightly browned.
- Add garlic and stir it until it blooms.
- Add all the peppers and saute until softened.
- Add turkey and cook until meat is done.
- Add tomato sauce, water, both beans, and corn and bring to a boil.
- Reduce to a simmer and cook for 2 hours or until reduced to the desired consistency.
Ingredients:
- 2 turkey drumsticks
- 2 turkey necks
- 1 turkey wing
- 4 chicken thighs
- 12 chicken gizzards
- water
- 6-8 garlic cloves, minced
- salt
- pepper
Directions:
- Wash and clean all meat, removing any excess skin/fat, and put in a large pot.
- Cover meat with water, add salt, set pot to boil over medium-high heat, and skim until clear.
- Cover pot, reduce heat, and simmer until meat falls off the bones.
- Uncover pot, raise heat to keep a steady simmer, and reduce until about half the original liquid remains.
- Strain liquid into one bowl and gather all the cooked meat into another.
- Separate bones and sinew from meat and discard.
- Chop meat into bite size pieces and divide evenly into serving dishes.
- Add garlic, pepper, and salt to liquid to taste. Best way to taste is with a small piece of meat.
- Divide liquid equally among all the serving dishes. The more liquid is added to the dish, the less dense the aspic will be.
- Cover each dish and place in refrigerator to set overnight.
