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Leftover Turkey Chili with
Cheesy Cornbread Topping

 
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La Belle Cuisine

Leftover Turkey Chili with
Cheesy Cornbread Topping
Recipe courtesy Martha Stewart

Serves 6 

"Spoonfuls of creamy cornbread batter make a satisfying, down-home
topping for this hearty chili made from leftover Thanksgiving turkey."

2 tablespoons olive oil
1 large onion, cut into
1/2-inch pieces
3 ribs celery, cut into
1/2-inch pieces
1 leek, white and light green
parts only, cut into
1/2-inch pieces
3 carrots, cut into
1/2-inch pieces
2 tablespoons tomato paste
3 tablespoons chili powder
2 teaspoons paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 tablespoon coarse salt
3 cups homemade turkey or chicken stock
or store-bought low-sodium chicken broth
1 cup canned crushed tomatoes
2 cups prepared turkey gravy
2 pounds shredded cooked turkey
2 (15.8-ounce) cans black beans,
drained and rinsed
Cornbread Batter (recipe follows)
8 heaping tablespoons shredded
white cheddar cheese

Preheat oven to 400 degrees.
Heat olive oil in a medium Dutch oven over medium-low heat. Add
onions, celery, leek, and carrots; cook, stirring, until soft, about 10
minutes. Stir in tomato paste, chile powder, paprika, cumin, cayenne
pepper, and salt until combined. Add stock, crushed tomatoes, gravy,
and shredded turkey; increase heat to medium high and simmer,
stirring occasionally, for 30 minutes.
Stir in black beans and top with spoonfuls of cornbread batter, leaving
small spaces between each spoonful. Top each spoonful of batter with
cheese. Transfer Dutch oven to oven and bake until cornbread is
cooked through and cheese is slightly browned, about 20 minutes.
Serve.

Makes enough to top 6 servings of chili

Cornbread Batter

In a large bowl, combine cornmeal, flour, sugar, baking powder, and
salt. Make a well in the center; stir in buttermilk, oil, egg, and scallions.

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