Smoked Turkey Chili, Turkey Dip, Cornbread and Oatmeal Cookies (#1335)

In this cozy, flavor-packed episode, we’re giving leftover turkey a serious upgrade with two irresistible recipes! First up, a Thick and Creamy Smoked Turkey Chili—slow-simmered to perfection with tender turkey, hearty beans, and a creamy depth that’ll warm you from the inside out. Then, we’re keeping the creamy theme going with a Turkey and Cream Cheese Dip, an easy, crowd-pleasing appetizer that’s perfect for game day or snacking by the fire. To round out the feast, we’ll bake up a batch of Cornbread and finish things on a sweet note with Oatmeal, Coconut, and Chocolate Chip Cookies, a chewy, tropical twist on a classic treat.

Whether you’re using up holiday leftovers or just craving comfort food with a twist, this episode proves that turkey season never really ends! 🦃✨

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They say you are what you eat, so I don’t eat chicken feet, but I love some of Grandma’s pickle beads. Well, cut it up, put it in the pan, throw it over your shoulder, and see where it lands. Right here in Bar’s Kitchen. Mers, ters, beans, and corn. The cows in the barn and the sheep’s been shorn. Kids in the barnyard chasing Grandpa’s chicken. Spices, slices, cuts, and dices. Going to slash your grocery prices right here. Farmer Kitchen. Help you grow your garden good with recipes to suit your mood. Try some grub you’ve never tried before. Smash it with a wooden mallet. Going to educate your pallet right here in Farmer’s Kitchen. And Farmer’s Country Kitchen. We’re going to cook something good now. Hello and welcome to the farmer’s kitchen. We’re the farmers. This is our kitchen. It’s not a set. It’s where we cook. Look at all this stuff. And look at all this stuff. You know what? The holidays are coming up. A lot of people are going to have turkey. Lots and lots of turkey. So, the other day I was thinking, we were we were riding somewhere. You had to go to the store for something. So, I was thinking, okay. I was sitting there listening to the news or something, music, I can’t remember what it was. I was thinking, “Okay, what could we do with leftover turkey, especially smoked turkey, which this is?” Here’s a picture of the before. Here’s a picture of the after. And there’s a picture of the after after after I peeled it all off. And we ate a lot of it. We did. But what are you going to do with all the turkey? So, I ran a scenario in my mind. When you cook so much, you kind of can figure, oh, if I add this, this, this, this is what it’s going to taste like. good at that. So, as you’re shopping and I’m listening to the radio, I’m saying, “Get this. Pick this up. Pick this up. Pick this up.” You did. And you did. Sorry. I had made went back a couple. I love shopping. That’s okay. She does love even the grocery store. So, but you know what? We’re going to make a turkey soup. Mhm. Now, I think the last one of the last shows we did, it was had kind of Mexican flavors, cumin, things like that. Nikki loves that sort of stuff. So, we’re going to take this smoked turkey and make a smoked turkey white chili. Yummy. Can you dig it? I can. Mrs. Farmer is going to be baking tonight. Doing lots of baking. I love oatmeal cookies. You do? It’s your favorite. Nothing better. That’s right. But she decided to bump it up. Added some a notch or five. And I’m only making like eight cookies. This is a little batch because I’m I don’t want you to eat them all. So, last night she was testing these cookies. There’s a lot missing. And I had to I had to eat 15 and a half to make sure because you weren’t sure if you liked them. Yeah, I’m pretty sure I liked them. But tonight, we’re going to do something different. This is absolutely different. Mhm. I ran this scenario through my head of all the ingredients that I thought I would like in my white chili and we got them, but we’re going to cook it a little bit at a time. I don’t have a recipe. Usually by the time we get to you, we’ve tried it 17,000 times. That’s right. This is brand new and we’re going to add as we go along and maybe create something special. I’m sure it’ll be great. It always is. If not, we’ll just keep adding stuff. We’ll just keep adding stuff till it gets there. But Mrs. Farmer, if you will uh make your famous uh cornbread for us. Now, this is this has got onions and it’s got This is actually your cornbread because you have all the good stuff you had. I got this from a guy years ago in Bear Camp. He put corn and jalapenos and onions in. We’re going to make that for you tonight. Mrs. Farmer is. So, you’re using self-rising white cornmeal. Mhm. And flour self-rising because it just seems like it makes it grow nicer. But I have a cup of each. Got self-rising. I also am going to have a cup of sugar. So, that’s kind of easy. Cup, cup, and cup. Now, this is Bear Camp cornbread. We had it in Ontario, so it’s sweet. It’s candy. So, you put sugar in here because because with the onions and the jalapenos and the corn, it is so sweet and so good. It is delicious. This is not southern cornbread. We’re from the south, but this is not southern cornbread. This is bear camp. We made this in Ontario. We needed That’s right. sustenance and carbs. Well, you got to cut the hot stuff we’re putting in there. So, this is perfect. Trust me on this. And if you don’t want to put it in there, don’t put less sugar. This is not This is not southern cornbread. I also have um 3 and 1/2 teaspoons of baking powder. It’s like there’s some salt in there. And there also salt. One teaspoon of salt in there. All right. Now, I’m going to take a cup. And you can use milk, but I have heavy cream. Oh, we’re making this dessert. Cornbread. You can use buttermilk, too, if you want. You could. So, we got a cup of milk. I got a/3 cup of oil. Gotcha. And two eggs. That’s just olive oil, right? Yes. And two eggs. And this is going to be kind of our base put before we put all the good stuff in that you like to add. If you see us using oil, it is always going to be avocado or olive. Period. That’s all we use. That’s good stuff. Cake. All right. Now, we’re going to put this onion in. This is a third of an onion. That’s a lot of onions. That’s why you need sweet, don’t it? That’s probably I would That’s a third of an onion. That’s a lot of onion. Yellow sweet onion. That’s right. Yellow sweet because you got to we got to cut the sugar. Jalapenos. Jalapenos. I probably have about I say a third of a cup here. And some of the juice. Oh yeah. You know, slowly Mrs. Farmer is eating things hotter and hotter. She’s coming around. The sugar is going to cut this. And then we have some corn. I’d probably have about I’d say half a cup of corn there. You can use cream corn. You can use regular corn. And that’s it. See how simple? Oh, would you look at that? And I’m going to put this in a 9 by9 pan. And we’re going to watch it for like 20 25 minutes or maybe longer. This is Joe’s recipe. It is kind of Joe’s recipe. This is like cake cornbread. Oh, I don’t I don’t know how much sugar he put in it, but you know, my mom made sweet cornbread when we were kids, and oh, it was simply so delicious. Okay, pretty simple. We can let this cook up. while you make your delicious white. We call that white turkey chili. White turkey chili. White turkey smoked chili. Oo, that’s even better. All right. Yummy. Yummy. That’s it. Five. Switched off already. Yep. 350. Oh, it tastes so good already. I know it does. All right. So, let’s take some of our Oliver oil, as my grandfather would say. Good start. I just fired that burner up, so it’s going to take a minute. We’re going to take our yellow sweet onions. A lot of times we’ll have a dish that’s full of onions. And we’ll serve it to them. You know, a lot of times people don’t ask for the ingredients, right? And we know this has happened time and time again on private chef events. Somebody’s been sitting there, man, you know, this is delicious. What’d you put in it? Too late. They already got caught. Onions. Lots and lots of onions. Oh, I don’t like onions. I’m like, you just ate it. I’ll say that. That’s the best That’s right. I’ve ever had. Let’s go ahead and get these onions going. Let me throw them in. If you will. This is about an onion and a half. I want all these small onion and a half. And you could go less if you like lots of onions. Now, we’re going to take these and we’re going to really cook them down and caramelize those and get those sugars flowing. Yummy. All right. So, we’re going to take our onions, get them nice and brown, caramelized. They already smell good. Oh, it just makes a great start for anything. Can I start cutting up your turkey? Sure. How much you need? What do you think? Now, we’re going to use white and dark meat. Just, you know, piece you’d want to have in a spoon in your chili soup size. Okay. So, again, we have not made this. This is going to come together before your eyes. Be amazing. It always hopefully be amazing. I I kind of ran it through my head a million times trying to get all those tastes to come together. And when you’ve done it a long time and when you’ve cooked for a long time, you kind of have a preview in your head of how it’s going to be. Sometimes it shocks you. It surprises you. It’s not quite like you thought it was going to be, but I think I think it’s going to be amazing. My challenge is to knock Mrs. is Nikki’s socks off with this. Do you need more turkey than this? You think? Um, what do you think? Maybe. I’m going to make a pretty big batch. All right. A little bit more. Just a little bit more. And you know what? The flavor it you may think it would be not noticeable, but the smoked flavor is going is going to come throughout this whole recipe. You’re really going to taste it. Make sure it’s good. And I’ll probably put a little smoked paprika in here, too. That’s so good. All right, those there for now. I can always cut you more. Now, our goal when we’re cooking for you and you’re watching what we’re doing is to make this recipe come about as quickly as possible. A lot of times when we cook, we have guests over and we’re talking and playing music and and having nice conversation and I want something that you can put together rather quickly. Mhm. with bold flavors. So that you can, you know, a lot of this stuff takes so long to cook. I want everything we do here. When you watch a half hour show that we do, most of it that’s can be done within that half hour. That’s our goal for what we do. Now, some stuff obviously you got to cook for hours and hours and hours, like the turkey. Like the turkey, but that’s ready for us. And that’s about a five hour process there. and we’ve done that on the show. If you want to look that up and you want to really impress your friends this Thanksgiving with something different and wonderful and you don’t want to risk setting your house on fire with the with the turkey and the grease deal, right? That’s right. Try a smoky one. And let me tell you what, the investment you have to make in a small smoker pays off instantly. It does. Because once you start playing with it and you then you want to make ribs, then you want to make a pork belly and you want to do this and you want to do that. You make a brisket. Yeah. So you can tell we’re darkening up here. It’s perfect. You know, I was a kid. I used to just cook them like this and eat them. Did you do that? Just eat them with butter, other stuff. Sometimes put some mushrooms in. Oo, yummy. Yummy. See that little brown? We’re getting around the edges there. That’s when you know you’re about ready to go. So, I kept thinking about what would I like? I I want a kind of I don’t want a runny white chili. I want a thick white. So, I thought, what can I do? Say we got a bunch of people over cuz it’s the holidays. Got a house full of people. We got all this leftover turmeric. Snowing outside. Snowing outside. We’ll get the Christmas music on. That’s right. Just hear them say No, I’m not blowing the horn yet. It’s close. You’re getting close. I know. It’s getting close. So, you’re going to take that and you’re going to say, “Hm, oh, Mrs. Farmer, I hope we have some canned hatch chilies.” Or maybe you could do some green chilies or maybe you could do some jalapenos. I think we’ll just do like some green chilies. How about that? About 4 ounces of those. We’re going to mix those in with the onions. Yummy. Let thing get all coined. Just that and it’s that smells really good. That spice it up. Oh, very nice. So, here’s what we got going so far. Then I started thinking, okay, all right. Okay. This is when, bless your heart, you’re running all the store. Oh, don’t forget the cilantro. Oh, don’t forget this. Don’t forget that. I was putting this together in my head. And once you start cooking long enough, and I’ve been cooking since 1943. Oh, really? 43 feels like. Okay, you look good. But you know when when you’ve been doing this a long time, you can kind of you know what I’m talking about. You bake. I don’t bake, but you do that. You say, “Let’s try. Let’s do this. Let’s try that.” I’m like, “Okay.” I’m just sitting there waiting for the cookies. Oh, that right there is a good start. Good start. Very good start. So, again, thinking about, okay, what can I do to expedite this? So, I thought, well, it’s a chili. We have to have something wet, I guess you could say. So, it’s a white chili, so you got to have some cream, I would say. I would say cream. I said, why would we not have I want it to be thick. Expedite. Expedite. Expedite. Want this to be quick. We got people waiting. Look at them sitting there. I know. They’re starving. So, I thought, how about some cream of chicken soup? Good idea. I like that and everything. I mean, wow. We’re already getting started here. So, let’s start with I don’t know. Well, let’s just put That’s two cans. That’s two cans. That’s right. We got a lunch. We got a lot of people. That’s right. We’re starting to death. So, then we’re going to take some cream. Oo, heavy cream. Delicious. A little bit of chicken broth. This is good already. Half a cup a piece. Now, what we got going on there smellwise? Really nice. All right. Now, I’m going to take some of my chili seasoning. Now, this is where Good. Oh. Oh, and some white beans that we had left over. Got to have beans. And how about some carbons beans? I like those. Delicious. Can you dig? I like this. Tastes good. And because you can always put something in, but it’s hard to take it out. Oh, okay. You know what it needs? Pepper. You’re right. Pepper. Just pepper. You know I love pepper. Oh, that’s so good already. Nothing wrong with that. That was quick. Tell. Ooh, yes. Perfect. Then Oh, what did you think about some smoked turkey? That would probably be good to add the turkey. Let’s put a little bit of that. I don’t need a whole lot of salt, but I tell you what I’m going to do. I want to put just a little bit of chicken bullion in there because, you know, the soup’s going to have some in there already. Keep going with the turkey. You making this thick? I want it thick. All right. Look what we’ve got going. Oh, that looks really good. That’s Now that’s meaty. That is meaty. And that is thick. Wow. And we’re going to let that cook just a little bit. Let that get situated acquainted as Paul Harlem would say. What do you think? More beans? Any more beans? I don’t. If you got some, just use it all. Don’t you think? Use it all. I’m one of those use it all. You don’t want to waste it. What the heck? I’m going to take just a little bit of chives and put in here. Is it pretty? I’m going to put some more. Now, this is my chili mix, which is good on everything. And you can use whatever kind of chili mix you like. Make sure you got some cumin in there. Can I taste? Sure you can. It’ll be a dollar. All right. Look at that. Look how thick that is. I can’t wait. Oh, wow. Oh, that’s good. Woo. That’s good. It got a kick. Yes, it does got a kick. That’s good. You think that’s hot? Oh, I think it’s good. I mean, it’s hot, but it’s hot for that. I like hot. Not over hot. That’s really good. You know what? You got to make it hotter, don’t you? Oh, that’s really good. Here’s the thing, though. Wow. Here’s the thing. When you’re experimenting, occasionally it exceeds expectations. That’s right. Did it exceed? This is really good. It is really good. I just got to say, let’s let that cook a little bit. We might want to put just a little bit more uh chicken broth in here. Or cream even. Or cream. Yeah. You know, let’s whiten it up. It’s white chili. So, you like it? I like it. Cilantro. Cilantro. Towards the end, we’re going to put some cilantro. Let’s let that cook. How’s our cornbread? Oh, look at that cornbread. Yum. Another 10 minutes. 10 minutes. All right. When we come back, I’m going to make a quick dip. I love dips. I do too. I love dips. And I got this in my head, too, cuz we had turkey. Bless your heart. You were running around the store cuz you know what? I’m used to going to the store with the list like in order where you have me going here there. So, it took a little extra time. I’m digging that. I’m That’s kind of rich. It’s really good. But oh my goodness, that’s perfect. That’s a masterpiece. All right, we’ll be back in a minute. Tonight, this is quick and easy stuff. It is. But again, you got people sitting over staring at you. Demanding food. That’s right. You’re getting pretty anxious over there. So, what we’re going to do is take our smoked turkey. Okay. Nice, beautiful smoked turkey. Choppers. Putting handy dandy chopper. So nice. And we’re going to take equal parts uh smoked turkey and some garden vegetable cream cheese. You can shop around and you can find cream cheeses with different flavors and different things in them. How many scoops you want of that? Let’s do about equal parts there. All of it. Yeah. What the heck? Scoop it up right now. Let’s put some chives in there. Yum. I want to see just what that does. And a little bit of sour cream. Go ahead and put a little bit of sour cream. About a scoop. Yeah, that much. Yeah. So, we got smoked turkey, chives, garden vegetable, cream cheese. Now, let’s see where just that gets us. So, we’ve got I do need to chop a little more for you. What do you think? That’s pretty dag on good. Do you want any ranch? More chives. Let’s put a little bit of ranch. Tell me when. That’s good. Now, you know, you can make your own ranch and your own buffalo. And it’s better than what you can buy at the store. It is. You got to hoten it up, don’t you? Just a pinch. Just a tad. Just a really little. Or put it all so you can eat it yourself. Just a little buffalo in there. So far so good. Give it a try. Try that with a cracker. Is it good? Is it there? I’m going to let you be the judge. All right. Isn’t that good? That’s really good. I’m going to go ahead and get it out for you. That’s beautiful. That’s perfect. So, here we are. Look at this wonderful little spread we’ve got here. Those cookies keep looking at me. You can’t have them until you eat your dinner. So, I’m going to take a little bit of this and take one jalapeno, a little sour cream. That’s some good chili. That’s really good. Wow. Oh, yeah. Oh, Joe snuck some chili out of the bowl. Did he really? He gave it a thumbs up. Okay, so he’s going to need a bowl. I’m going to sneak some cornbread. Our dip sitting here looking at us is absolutely wonderful. Quick and easy stuff. Cornbread. Grab a piece of that. That’d be good in the chili, wouldn’t it? Oh, that dip is delicious. Oh, put a little of that in the chili. Absolutely. You know what? We’re going to turn these cameras off and we’re going to eat a pile of this. We’re going to come back and have some cookies. Yum. Can you dig it? Mrs. Farmer is kind of famous for her cookies. To you, I’m famous. But she stepped it up a notch. Just when you think she can’t beat something, so I didn’t want to talk about anymore. I just wanted you to make some so I can eat them cuz that won’t last me 15 minutes. I know it. I had to keep you from eating you. And Joe is good. He didn’t take one. You stole a few. So I had to rearrange the cookies. Has got willpower. He does. He knows he can take some home. That means the oven is ready. So what are we going to do? Well, you know, you like oatmeal cookies. So, I thought, what if we put it up a notch and add a bunch of stuff? Cuz I like my chocolate chips. So, we’re going to add stuff. So, this recipe, and I’m going to have to throw my glasses on so I remember everything. I have let this butter sit out, get room temperature. And you’re going to help me out. You’re going to be my mix. My mix boy. How’s that? Mixologist. Yes. Cuz you do that so well every time we do this. I can do that. I know you can. So, there’s our butter. Go ahead and get the butter cream in. All right. We got our butter in here. Yes. We’re ready. Go ahead and mix it up. Cream that up for me. Beautiful. Now I have got a half a cup of regular sugar. You put more sugar in the cornbread. I know. Well, no. Another half2 cup of brown sugar. So, same amount. You got to have lots of sugar. The brown sugar is where it’s at. That’s right. We are going to add an egg to this. Gertude. Thank you, Gert. Gert. Now, I’m going to get that. Go ahead and mix that a little faster. Get that. Yeah, let’s get that mixed up. And I’m going to add like a about a half a teaspoon of vanilla. Actually, it’s probably a teaspoon I put in there. That’s all right. That’s all right. I like it. Smells good. All right. All right. I remember mom when I was a kid, I said, “That vanilla tastes so good.” So, you taste it? You don’t want to try that? I said, “Yeah, I do.” And I did. You didn’t like it. All right. Go ahead and turn it on low. We have got here a 3/4 cup of flour. And I have half a teaspoon of salt, half a teaspoon of baking soda, and half a teaspoon of baking powder. We’re going to go ahead and I’m going to slowly get some of that salt out of there. So, how’d you like the uh chili, white chili? The chili was delicious. Very delicious. Is there any left or did you eat it all? There’s some left. All right, that’s the basis. Go ahead and turn it up a little bit. I don’t think it’ll make too much of a mess. Is that getting pretty mixed up in there? Actually, go ahead and go a little faster. Faster. I think it’s perfect. Go ahead. Turn it off. Turn it off. See how simple this is? Yes. All right. And I only made This is a half a recipe cuz I know how you eat cookies. So, I did cut back a little bit. But you see now we got our our nice batter. Now this is where we add the good stuff. Cup and a half of oats. Cup and a half of oats. And we have got 1/4 cup of coconut. Coconut. I got 1/4 cup of crushed peacans. I’m digging it. And I got half a cup of chocolate chips. So that’s what we’ve added to our oatmeal cookies. What do you think? Now you could do raisins if you didn’t want chocolate chips. You could, but I like chocolate chips with the coconut and the chocolate chips. It’s just kind of special. I’m gonna get this all together here. Just look at that finished product. Is that not beautiful? Does that look like something you get out of a box? It does, doesn’t it? It’s beautiful. I can’t believe there’s any left. It’s a work of art. That’s right. Well, I had to save some for the show. And Joe, kind of getting there cuz I want to actually get my hands in here and make little balls. All right, we’re ready. And I’m just going to make a couple of these because I don’t think we need to cut back a little, don’t we? On how many cookies we’re eating. No. Why’ we do that? And I’m going to roll a little boss. So, and they don’t have to be uniform. These are homemade. And you like them big, don’t you, though? Oh, yeah. Make a I mean, I made a couple small. You said you like them bigger. So, you could do however you want them. They’re so good. In fact, you might have to eat one to make sure. What do you think? I’m going to have some fresh ones here in a minute for you. That brown sugar is just beautiful. Is it beautiful? All right, I got the oven at 350. 350. 350. And we’re going to give these 10 to 12 minutes. We’ll kind of watch them and pull them out when they look good. Look good to me. Those are good. I enjoy these, too. No. No, they’re not good. They’re astounding. Taste that salt. Nice salty sweet. [Music] I’m glad you like them. That’s what cows are made for. So, Mrs. Farmer, you’re in Northern Ontario hunting moose. Okay, I do that. Suddenly a guy steps out from behind a tree in full honey regalia and says, “Miss Farmer, I’ve seen your show. Where can I get these recipes? What would you tell him?” I say, “Tim Farmerscountrykitchen.com and you can go there and find tens of thousands and millions of recipes that we’ve done in the past. We actually worked up a sweat. We’re both sweating.” I am. Worked hard tonight. Also, we have a Facebook page if you want to talk to us there. It’s extremely hard to get on that. What do you have to do to be a part of that? I think you hit like. That’s it. farmer’s country. There’s a few out there that aren’t real. We’ve got close to 300,000 people. So, we’re that one, not the one with like 1,200 and weird stuff on there. That’s not us. And one more thing we’d like to add before we close. The world is in a crazy state right now. I think if we did one thing, each one of us tried to do our part and be kind to the next person. Good idea. Would you think be a better world? Very good idea. And that being said, it’s all about good times, good friends, and goodies and cookies. That’s right. Cookies. We’ll see you next week. Tomorrow’s good. To order a cookbook, email timarmer ck atgmail.com. [Music] [Applause] Special thanks to Elmwood Stock Farm, Kentucky State Parks, Lodge Cast Iron, Riverbed Builders, Watercapes. [Music] [Music]