• 1 pound ground wild turkey 
  • 1 tablespoon olive of garlic oil 
  • 1 small yellow onion chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 3 cloves garlic chopped 
  • ¼ cup Ortega chilies (1 can)
  • 1 cup corn 
  • 1 can pinto beans rinsed 
  • 1 can black beans rinsed 
  • 1 cup fire roasted tomatoes 
  • Salt and pepper to taste 
  • 1 tablespoon Worcestershire sauce
  • 2 cups corn bread mix (boxed or see recipe below)
  • 2 cups Colby jack or cheddar cheese


  1. Pre heat oven to 400 (or boxed directions for corn bread)
  2. Add oil to skillet and brown your turkey meat, onions, garlic and Worcestershire. Once browned add chili powder, cumin, salt, pepper, Ortega and tomatoes cook over medium for 3-4 minutes. 
  3. Add corn and beans and simmer additional 7-8 minutes 
  4. While turkey mixture is cooking make your corn bread 
  5. Take your backing dish and coat with oil of baking spray 
  6. Add turkey mixture to backing dish and top with corn bread mix, sprinkle with cheese and bake until corn bread is golden brown and cheese is melted and bubbling. 
  7. Pull from oven and let rest for 5 minutes, slice in and enjoy!!

 Corn Bread:

  • 1/4 cup butter or margarine (1/2 stick)
  • 1 cup milk
  • 1 large egg
  • 1 1/4 cups cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.


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