"The Day After" Skillet Turkey Chili with Cornbread Topper

by Rachael Ray 1:44 PM, November 17, 2017

Aired November 20, 2017

Serves 4 to 6 servings

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

1 1/2 cups shredded sharp yellow cheddar cheese
2 to 3 scallions, whites and greens, chopped

*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.

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