Back to Leftover Turkey Chili with Cheesy Cornbread Topping All Reviews for Leftover Turkey Chili with Cheesy Cornbread Topping - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 6 6052_112510_chili.jpg

Ingredients Ingredient Checklist 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

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 6052_112510_chili.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

6052_112510_chili.jpg

6052_112510_chili.jpg

Ingredients

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

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.

Reviews (8)

 Add Rating & Review     63 Ratings   5 star values:        8    4 star values:        10    3 star values:        24    2 star values:        14    1 star values:        7

Reviews (8)

Add Rating & Review     63 Ratings   5 star values:        8    4 star values:        10    3 star values:        24    2 star values:        14    1 star values:        7

Add Rating & Review

63 Ratings 5 star values: 8 4 star values: 10 3 star values: 24 2 star values: 14 1 star values: 7

63 Ratings 5 star values: 8 4 star values: 10 3 star values: 24 2 star values: 14 1 star values: 7

63 Ratings 5 star values: 8 4 star values: 10 3 star values: 24 2 star values: 14 1 star values: 7

  • 5 star values: 8 4 star values: 10 3 star values: 24 2 star values: 14 1 star values: 7

    Martha Stewart Member     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.  

Martha Stewart Member     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.  

Martha Stewart Member     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.  

Martha Stewart Member     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!  

Martha Stewart Member     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.  

Martha Stewart Member     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!!  

Martha Stewart Member     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.  

Martha Stewart Member     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.

    Martha Stewart Member

    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.

Rating: 5 stars

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.

Rating: 1 stars

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.

Rating: Unrated

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!

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.

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!!

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.

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

All Reviews for Leftover Turkey Chili with Cheesy Cornbread Topping

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Leftover Turkey Chili with Cheesy Cornbread Topping

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest