Leftover Turkey Chili with Cheesy Cornbread Topping

Rating: 2.97 stars
63 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 24
  • 2 star values: 14
  • 1 star values: 7

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

The Martha Stewart Show, November 2010

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
6
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Ingredients

Directions

  • Preheat oven to 400 degrees.

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  • 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.

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Reviews (8)

63 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 24
  • 2 star values: 14
  • 1 star values: 7
Anonymous
Rating: 5 stars
11/20/2018
AMAZINGLY GOOD. Never would have thought of turkey for chili, but the combination of ingredients works really well. Along with turkey soup, this is the new Thanksgiving leftover favorite in our house.
Anonymous
Rating: 1 stars
12/10/2013
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.
Anonymous
Rating: Unrated
11/02/2013
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.
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Anonymous
Rating: Unrated
11/28/2011
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!
Anonymous
Rating: Unrated
11/30/2010
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.
Anonymous
Rating: Unrated
11/28/2010
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!!
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Anonymous
Rating: Unrated
11/26/2010
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.
Anonymous
Rating: Unrated
11/26/2010
These recipes aren't formatted properly, the instructions for the corn bread are incomplete, and the cheddar cheese mentioned above belongs in them.
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