thanksgiving
thanksgiving leftovers
chili
turkey
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing "The Day After" Skillet Turkey Chili with Cornbread Topper

"The Day After" Skillet Turkey Chili with Cornbread Topper

Family-Run Vietnamese Restaurant Lilly's Cafe Is Still a New Orl…

How to Make Corn Crème Brûlée | Richard Blais

How to Make Charred Radicchio Salad | Rachael Ray

How to Make Bucatini with Creamy Bacon and Onion Sauce | Rachael…

How to Make Butter-Basted Ribeye Steaks | Richard Blais

How to Make Parsnip Creamed Spinach | Richard Blais

Lady Gaga and Tony Bennett Surprise Rachael with a Sweet Note + …

How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…

Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…

What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…

Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…

How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…

How to Make German Chocolate Cookies | Sunny Anderson

How to Make Chocolate-Hazelnut Puff Pastry Twists

How to Make Everything Puff Pastry Pigs in a Blanket

Black-ish Star Anthony Anderson Teases Final Season Surprises: "…

Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…

How to Make Bacon, Egg and Cheese Toast Cups

Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …

Ingredients

For the chili:
  • 2 tablespoons corn or canola oil
  • 6 slices meaty bacon, chopped
  • 1 yellow onion, chopped
  • 3 large cloves garlic, grated or finely chopped
  • 2 jalapeño peppers, chopped
  • 2 teaspoons (about 2/3 palmful) cumin
  • 2 teaspoons (about 2/3 palmful) coriander
  • 1 tablespoon (a palmful) chili powder, such as Gebhardt’s
  • Salt and pepper
  • 1 cup fresh corn kernels or frozen Fire-Roasted Corn, defrosted
  • About 1 1/2 pounds (4 cups) leftover turkey, shredded or chopped or pulled rotisserie chicken meat
  • 1 14-ounce can diced tomatoes with green chilies
  • 2 cups leftover gravy or turkey or chicken stock
For the cornbread topper*:
  • 1/2 cup medium-grind cornmeal
  • 1/4 cup corn flour
  • 3/4 cups flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • Black pepper, to taste
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1/4 cup corn oil, divided
  • 2 tablespoons butter, melted and cooled
  • 1 egg
For the garnish:
  • For the garnish: 1 1/2 cups shredded sharp yellow cheddar cheese
  • 2 to 3 scallions, whites and greens, chopped

Yield

Serves: 4 to 6 servings

Preparation

*FOR A SHORTCUT: Prepare 1 box/bag corn muffin mix, such as Jiffy, according to package directions

Preheat oven to 400°F

For the chili, heat a 12-inch cast-iron skillet or oven-safe skillet over medium-high heat with the oil. Add bacon and render 2-3 minutes. Add onions, garlic, jalapeño peppers, cumin, coriander, chili powder, salt and pepper, and stir to toast spices. Cook 7-8 minutes to soften, stirring frequently. Add turkey or chicken, tomatoes and gravy or stock. Reduce heat to low to keep at barely a simmer.


Mix cornbread topper: Combine dry ingredients then add wet to dry and stir to combine. Pour batter over chili, transfer skillet to oven and bake 10-12 minutes until golden. Top with cheese in even layer and bake to brown and bubble.

Serve chili directly from the skillet topped with chopped scallions.