Winner, Winner, "Turkey" Dinner!

Try this Slow Cooker Turkey Chili recipe with minimal prep from Ekonk Hill Turkey Farm, owned and operated by the Hermonot family, featured in The Connecticut Farm Table Cookbook!

 Turkey chili is a Hermonot favorite after a long day on the farm.  In addition to garnishing it with cilantro, they like to serve this chili with an assortment of toppings, such as sour cream or Greek yogurt, sliced avocado, and shredded cheese.  Click here for the recipes:  http://www.connecticutmag.com/food-drink/recipe-slow-cooker-turkey-chili/article_9db734e4-b430-11e7-8b83-bf1803903ce9.html?utm_medium=social&utm_source=twitter&utm_campaign=user-share  

Turkey chili is a Hermonot favorite after a long day on the farm.  In addition to garnishing it with cilantro, they like to serve this chili with an assortment of toppings, such as sour cream or Greek yogurt, sliced avocado, and shredded cheese.  Click here for the recipes: http://www.connecticutmag.com/food-drink/recipe-slow-cooker-turkey-chili/article_9db734e4-b430-11e7-8b83-bf1803903ce9.html?utm_medium=social&utm_source=twitter&utm_campaign=user-share 

  Image by: Oliver Parini   Husband and wife Rick and Elena Hermonot are co-owners of Ekonk Hill Turkey Farm, LLC located in Moosup, CT.  In 1998, they raised 15 turkeys for family and friends and have grown to 2,800 pasture-raised turkeys today.  They are the largest grower of pasture-raised turkeys in Connecticut.

Image by: Oliver Parini

Husband and wife Rick and Elena Hermonot are co-owners of Ekonk Hill Turkey Farm, LLC located in Moosup, CT.  In 1998, they raised 15 turkeys for family and friends and have grown to 2,800 pasture-raised turkeys today.  They are the largest grower of pasture-raised turkeys in Connecticut.

  The Slow Cooker Turkey Chili is found on page 172 in The Connecticut Farm Table Cookbook.   Join us at The Aldrich Contemporary Art Museum on Friday, March 2, from 6:00 p.m. to 9:00 p.m. for a tasting, talk, and cookbook signing with author Tracey Medeiros, Salvatore Bagliavio, owner of Bailey's Backyard, and Annie Farrell of Millstone Farm.  Registration is required at  shop.aldrichart.org.  RSVP to Kris Honeycutt at khoneycutt@aldrichart.org or 203-438-4519, ext. 125.   

The Slow Cooker Turkey Chili is found on page 172 in The Connecticut Farm Table Cookbook.

Join us at The Aldrich Contemporary Art Museum on Friday, March 2, from 6:00 p.m. to 9:00 p.m. for a tasting, talk, and cookbook signing with author Tracey Medeiros, Salvatore Bagliavio, owner of Bailey's Backyard, and Annie Farrell of Millstone Farm.

Registration is required at shop.aldrichart.org. RSVP to Kris Honeycutt at khoneycutt@aldrichart.org or 203-438-4519, ext. 125.