1 tbsp. olive oil 1 medium red onion; diced 2 to 3 celery stalks; diced 2 to 3 cloves garlic; minced 1 jalapeno or poblano; seeds discarded and diced 1 green bell pepper; diced 2 to 3 carrots; diced 1/2 tsp. ground cloves 2-1/2 tsp. smoked paprika 1/4 cup ground chili and/or chipotle pepper; plus more to adjust seasoning 1 tbsp. ground cumin 2 tsp. ground caraway Sea salt and fresh black pepper; to taste 2 pinches of crushed red pepper or to taste 1 lb. of ground dark turkey meat 1 lb. of ground white turkey meat (Optional) 1-14 oz. canned red kidney, black and/or pinto beans; rinsed and drained 1-14 oz. canned plain, chopped tomatoes 1 tbsp. tomato paste 2 to 3 tbsp. red balsamic vinegar (Optional) 1/4 cup red wine 1 recipe for Buttermilk Cornbread batter (see recipe below) mixed with 1-cup sharp organic cheddar cheese and 4 diced scallions
1. Heat olive oil in a large skillet. Add the onions and celery for few minutes, until the onion is transparent. Add the garlic and mix for 30 seconds. Add the jalapeno, green bell pepper, and carrots and frequently mix until they just start to soften. Season with salt and pepper. 2. Add all the spices and stir frequently for about 5 minutes. 3. Add the meat and stir frequently, breaking up large chunks, until cooked thoroughly. Adjust seasonings. 4. Add the beans (optional), canned tomatoes, tomato paste, balsamic vinegar, and red wine. 5. Cover and reduce heat to a simmer, occasionally taste to adjust seasoning. Let cook for 20 to 30 minutes. 6. Meanwhile, preheat the oven to 400°F and make the Buttermilk Cheddar Cornbread batter with cheddar cheese and scallions. Butter a 13x9x2-inch baking dish. 7. Spread meat mixture in the baking dish. Carefully spread Buttermilk Cheddar Cornbread over the meat. Be careful not to mix batter into the meat. Don’t worry if the batter doesn’t reach the edges of the baking dish, for rustic is better than perfect. 8. Bake for about 30 minutes or until a toothpick inserted in just the cornbread topping comes out clean. The top will look golden brown. 9. Let cool for a few minutes before serving with Oregano Corn (recipe below).
Oregano Corn Ingredients:
1 tsp. olive oil 1 tbsp. butter 1 small red onion; diced 2 to 3 cups fresh or frozen, defrosted corn 3 tbsp. roughly chopped fresh oregano Sea salt and fresh black pepper; to taste Crushed red pepper; to taste
1. Heat olive oil and butter over medium to high temperature. 2. Add the onion and stir frequently until translucent. 3. Add the corn, salt, and peppers to the onion. Stir for about 2 minutes. Be careful not to overcook the corn. 4. Add the oregano and continue stirring for about 1 minute. 5. Place aside until ready to serve.
1-1/4 cup flour 3/4 cup cornmeal 1/4 cup sugar A pinch of sea salt 2 tsp. baking powder 1-1/2 tsp. baking soda 1-1/4 cup buttermilk 1/4 cup olive oil 1 egg, beaten
1. Preheat oven to 400° F. Butter skillet or 8 to 9 in. pan.
2. Combine dry ingredients. Stir in oil and egg. Add 1 cup of buttermilk. If batter is too dry, add a little more buttermilk until desired consistency.
3. Pour batter into prepared pan. Bake 20 to 25 minutes or until a fork/toothpick inserted in the center comes out clean.