- Edelzwicker (Off-Dry White)
- Dry Riesling (Dry White)
This is a great way to use up your leftover Thanksgiving turkey! It is hardy and delicious and pairs up nicely with crisp white wine.
- 1 tablespoon butter
- 2 medium onions, chopped
- 1/2 cup chopped celery
- 1/2 cup bell pepper, chopped (red peppers add great color)
- 1 tablespoon jalapeno pepper, seeded and chopped
- 2 garlic cloves, minced
- 2 cups cooked turkey, chopped
- 2 14.5 oz Great Northern beans, drained, divided
- 3 cups chicken broth (or turkey stock if you have any)
- 1/4 cup dry white wine (e.g. Fenn Valley Dry Riesling)
- 1 small can chopped green chilies
- 1 can corn or hominy, drained
- 1.5 teaspoons cumin
- 1 teaspoon chili power
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup milk
- Cook onions, celery, bell pepper and jalapeno in butter in a large Dutch oven for 5-7 minutes.
- Add turkey, 1.5 cup beans, broth, wine, chilies, hominy, cumin, chili powder, salt and pepper. Bring to boil. Reduce heat and simmer for 20 minutes.
- Mash the remaining beans and add to pot. Pour in milk and simmer for 20 minutes until thickened.
- Top with sour cream, cheese, cilantro, chopped jalapenos, tortilla chips, lime wedges, etc.