Turkey-Chili Potpie with Corn Bread Crust

  • Servings: 8

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

Ingredients

  • 1 large onion, cut into large pieces
  • 5 garlic cloves, crushed
  • 1 large red bell pepper, cut into large pieces
  • 1 large green bell pepper, cut into large pieces
  • 1/4 cup plus 3 tablespoons vegetable oil
  • 1/4 cup pure hot chile powder
  • One 35-ounce can whole peeled tomatoes, coarsely chopped, with their juices
  • Salt
  • 1 1/4 pounds cooked turkey, cut or torn into 3/4 -inch pieces
  • One 19-ounce can black beans, drained and rinsed
  • 1/3 cup finely chopped cilantro
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 cup milk
  • 2 large eggs

How to make this recipe

  1. Preheat the oven to 400°. Butter a 13-by-9-by-2-inch baking dish. In a food processor, finely chop the onion and garlic; transfer to a bowl. Finely chop the red and green peppers in the processor.
  2. Heat the 1/4 cup of oil in a large heavy skillet. Add the onion, garlic and chile powder and cook over high heat, stirring, until softened, about 5 minutes. Add the chopped peppers and cook, stirring, until slightly softened, about 5 minutes. Stir in the tomatoes with their juices and 2 teaspoons of salt and cook for 10 minutes. Add the turkey, beans and cilantro and spread in the prepared baking dish.
  3. In a bowl, sift together the flour, cornmeal, sugar, baking powder and 1 teaspoon of salt. In another bowl, whisk the milk, eggs and the remaining 3 tablespoons of oil. Stir the egg mixture into the dry ingredients and spoon over the filling; the topping will spread as it bakes. Set the dish on a baking sheet and bake for about 35 minutes, or until the crust is golden. Let stand for 10 minutes before serving.

Suggested Pairing

A bright, citrusy, slightly grassy California Sauvignon Blanc like those from Morgan will pair nicely with the turkey chili.

Contributed By Published November 1997

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace




506074 recipes/turkey-chili-potpie-with-corn-bread-crust 2013-12-06 Diana Sturgis fall|winter|baking|dinner-party|thanksgiving|american|southwestern-tex-mex|pies-and-tarts|8 november-1997,diana sturgis,turkey chili,thanksgiving leftover,turkey potpie,leftover turkey,corn bread recipes,turkey-chili-potpie-with-corn-bread-crust 506074
Close