© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb GROUND TURKEY
8 oz red pepper, seeded and 1/4" dice
12 oz onion, 1/4" dice
1 tbsp garlic, minced
2-1/2 lbs black beans, cooked and drained
3 c tomato puree
1-1/2 lbs cut corn, thawed
1-1/2 tbsp chili powder
2 tsp cumin
1/2 tsp black pepper
8 oz cornmeal
7 oz flour
2 oz sugar
1/4 tsp salt
3 tbsp baking powder
1 egg
2 c milk
1 tbsp vegetable oil
1/2 c sour cream
2 jalapeno peppers, seeded and diced
TURKEY
Saute turkey, red pepper, onion and garlic together until turkey is thoroughly cooked. Drain off any fat.
Stir in beans, tomato puree, corn, chili powder, cumin and black pepper. Bring to a boil, reduce heat and simmer for 20 minutes, stirring often.
Place in a full size 2-inch steam table pan and hold hot until topped with cornbread topping.
CORNMEAL TOPPING
Sift cornmeal, flour, sugar, salt and baking powder together.
In a separate bowl, combine egg, milk and oil.
Stirring just to combine, mix the wet and dry ingredients. Immediately pour cornmeal topping over hot turkey mixture.
Bake in a preheated 400 degree F oven for about 20 minutes until the cornmeal topping is golden brown and cooked through.
SERVICE
Portion the pan 3X6 so each serving weighs 7-1/2 ounces.
Garnish each serving with dollop of sour cream and a thin slice of jalapeno pepper.
300 Total Calories
60 Calories from Fat
7 g Total Fat
11 % Daily Total Fat
2 g Saturated Fat
10 % Daily Saturated Fat
35 g Cholesterol
12 % Daily Cholesterol
530 mg Sodium
22 % Daily Sodium
46 g Total Carbohydrates
15 % Daily Total Carbohydrates
7 g Dietary Fiber
28 % Daily Dietary Fiber
9 g Sugars
14 g Protein
25 % Daily Protein
60 % Daily Vitamin C
20 % Daily Calcium
20 % Daily Iron