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"The Day After" Skillet Turkey Chili with Cornbread Topper
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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.