CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Meats, Dairy |
|
|
1 |
servings |
INGREDIENTS
2 |
tb |
Olive Oil |
1 |
|
Onion; chopped |
1 |
|
Jalapeno; seeded and minced, (I used 2 cayennes instead) |
2 |
|
Garlic cloves; minced, (I used more) |
3 |
tb |
All-purpose flour |
2 |
tb |
Chile powder; or more to taste, (I used a Rustic Rub spice mix I had from Lagasse's book) |
2 |
c |
Homemade Turkey broth; chicken stock or canned chicken broth |
1 |
cn |
(8-oz) tomato sauce |
|
|
Salt |
3 |
c |
Bite-sized pieces cooked turkey; (about 12 oz.) |
1 |
cn |
(15- to 19-oz.) black beans; drained and rinsed |
1 |
c |
Thawed frozen corn kernels; (I used canned) |
1 1/2 |
c |
Yellow cornmeal |
1 |
c |
Shredded extra-sharp Cheddar cheese; (4 oz.) – optional |
INSTRUCTIONS
1) Preheat oven to 350F. Lightly oil a 9x13 baking dish.
2) In a large saucepan, heat oil and add the onion and minced pepper and
cook, stirring often, until the onion is golden - ~4 minutes. Add garlic
and stir until fragrant - ~1 minute. Sprinkle with the flour and chile
powder and stir until the vegetables are coated.
3) Gradually stir in the stock, then the tomato sauce and dash of salt.
Bring to a simmer then reduce heat to medium-low. Simmer, stirring often to
avoid scorching, until sauce thickens - ~5 minutes. Stir in the turkey,
black beans and corn and blend well. Pour into baking dish.
4) In a separate medium saucepan, bring 1 1/2 cups water to a boil over
high heat. In a small bowl, whisk the cornmeal with 1 1/2 cups cold water.
Whisk into the boiling water and cook, whisking constantly, until the
mixture is boiling and thick, about 1 minute. Spread over turkey mixture as
smoothly as possible. ***NOTE: I would use at least another 1/2 cup of
cornmeal - it barely covered the turkey mixture at only 1 1/2 cups.***
Sprinkle with the cheese, if using.
5) Bake until the turkey mixture is bubbling - ~30 minutes. Let stand for 5
minutes before serving.
Posted to CHILE-HEADS DIGEST by Imildur@aol.com on Nov 25, 1998, converted
by MM_Buster v2.0l.
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