In a nonstick skillet, saute the onions until a bit brown. Add soup, 1/4 tsp salt, chili powder, corn, green pepper and jalapeno. Cook over medium heat for 5 minutes. Add cooked ground turkey. Simmer for another 10 minutes. Remove from heat.

Make cornbread topping: Combine cornmeal, flour, sugar, remaining salt, baking powder, egg subs., skim milk, and oil. Stir until just moistened.

Pour turkey mixture into a greased 2 qt casserole. Spread cornmeal mixture over turkey mixture. Bake at 425°F for 25 minutes until golden brown.

Serve with salad.

NOTES : Risa's notes: * If you wish to cut the fat as much as possible, use the breast meat but the breast meat is usually very dry too. Make sure that the breast meat you are using is pretty moist.

From: RisaG. FOR PERSONAL USE ONLY. RIGHTS RESERVED.
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: Tue, 12 Dec 2000