Turkey Chili Cornbread Casserole Recipe

Turkey Chili Cornbread Casserole Recipe

Yield: 8 Servings
Recipe by luhu.jp

Ingredients:
1 tbsp: Olive oil,
1: Onion, chopped
2 Cloves: garlic, minced
1/2: Jalapeno pepper, seeded and minced
2 tbsp: Chili powder,
1/4 tsp: Each salt and pepper,
1 each: Stalk celery and carrot, chopped
1 1/2 lbs: Lean ground turkey or chicken,
1 can: , (19 oz.) Cajun stewed tomatoes
1 cup: Tomato sauce,
1 can: , (19 oz.) red kidney beans, drained and rinsed
CORNBREAD TOPPING:,
2 cup: Corn kernels,
1 cup: All-purpose flour,
1 cup: Buttermilk,
1/2 cup: Cornmeal,
1: Egg,
2 tbsp: Butter, melted
2 tsp: Baking powder,
1/2 tsp: Baking soda,
1/2 tsp: Salt,
1 1/2 cup: Shredded Monterey Jack or,
Cheddar cheese,

Directions:

In large deep skillet, heat oil over medium heat; cook onion and
garlic, stirring occasionally, for 3 minutes. Add jalapeno, chili
powder, salt and pepper; cook, stirring, for 1 minute. Add celery,
carrot and turkey; cook, stirring to break up turkey, for about 10
minutes or until no longer pink.

Stir in tomatoes, breaking up with spoon; stir in tomato sauce. Bring
to boil; reduce heat to low and simmer for 5 minutes. Stir in kidney
beans and coriander. Pour into 13 x 9 inch baking dish.

Cornbread Topping: In bowl, whisk together corn, flour, buttermilk,
cornmeal, egg, butter, baking powder, baking soda and salt; spoon
evenly over filling. Sprinkle with cheese.

Bake in 400

F oven for 30 to 35 minutes or until set and deep golden.
Let stand for 10 minutes. Makes 8 servings. Typed in MMFormat by
cjhartlin@msn.com Source: Canadian Living 20th Anniversary Cookbook


Source from luhu.jp