RECIPE

“The Day After” Skillet Turkey Chili with Cornbread Topper

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

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
  • 1 1/2 cups shredded sharp yellow cheddar cheese
  • 2 to 3 scallions, whites and greens, chopped

*FOR A SHORTCUT: Prepare 1 box/bag corn muffin mix, such as Jiffy, according to package directions

Preparation

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.

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