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Leftover Turkey Chili with Cheesy Cornbread Topping

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

  • servings: 6

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Ingredients

  • 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 chile 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
  • 8 tablespoons shredded white cheddar cheese

Directions

  1. Step 1

    Preheat oven to 400 degrees.

  2. Step 2

    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.

  3. Step 3

    Stir in black beans and top with spoonfuls of cornbread batter, leaving small spaces between each spoonful. Top each spoonful of batter with cheese.

  4. Step 4

    Transfer Dutch oven to oven and bake until cornbread is cooked through and cheese is slightly browned, about 20 minutes. Serve.

Source
The Martha Stewart Show, November 2010

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Reviews (7)

  • John S 10 Dec, 2013

    This recipe has many problems, #1, it doesn't taste like chili. I feel that is because of the addition of the chicken stock and gravy. #2, it's terribly fussy with all of the chopping and time consumption. #3, you need a large dutch oven because the cornbread batter overflowed in my oven and didn't cook all the way through, #4, it resulted in a messy bland dish, uh oh! It's a great concept and the pictures looks delicious but it needs to be reworked.

  • ichiclo 2 Nov, 2013

    Holy salty. This recipe calls for 1 TBSP of salt - better off with 1 Tsp or maybe even 1/2 tsp. Almost inedible with this amount of salt.

  • aprilhinks 28 Nov, 2011

    Loved it! It was easy and I just used the Jiffy Corn Mix to top it and then added cheese! Delish! Good idea with the cornbread stuffing. I will definitely try it next time!

  • huklbrrygal 30 Nov, 2010

    I would really like to make this, but need the topping recipe. I tried to watch the video, but the words were hard to understand.

  • tgonza98 28 Nov, 2010

    I just finished making it and it was awesome. I just changed it by using my leftover cornbread stuffing instead. My stuffing was really moist, so I just made dumplings out of that and sprinkled cheese on top. It was a big hit!!

  • cookspencer 26 Nov, 2010

    There's nothing wrong with the recipe. It's just as she did it on the show. You mix up the cornbread batter and then top it with the cheese and bake.

  • Reinbeau 26 Nov, 2010

    These recipes aren't formatted properly, the instructions for the corn bread are incomplete, and the cheddar cheese mentioned above belongs in them.