Turkey Chili Cornbread Casserole
| Yield: | 8 Servings |
| Categories: | Poultry |
| 1 | tb | Olive oil |
| 1 | Onion, chopped | |
| 2 | Cloves garlic, minced | |
| 1/2 | Jalapeno pepper, seeded and minced | |
| 2 | tb | Chili powder |
| 1/4 | ts | Each salt and pepper |
| 1 | Stalk celery and carrot, chopped | |
| 1 1/2 | lb | Lean ground turkey or chicken |
| 1 | cn | (19 oz.) Cajun stewed tomatoes |
| 1 | c | Tomato sauce |
| 1 | cn | (19 oz.) red kidney beans, drained and rinsed |
| CORNBREAD TOPPING: | ||
| 2 | c | Corn kernels |
| 1 | c | All-purpose flour |
| 1 | c | Buttermilk |
| 1/2 | c | Cornmeal |
| 1 | Egg | |
| 2 | tb | Butter, melted |
| 2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 1/2 | c | Shredded Monterey Jack or |
| Cheddar cheese |
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