Southwest Turkey Stew with Cornbread


1 tbsp olive oil

2 onions, finely chopped

4 stalks celery, chopped

4 cloves garlic, minced

1 jalapeño pepper, seeded and minced (optional)

1 chipotle pepper in adobo sauce, minced

1 tbsp chili powder

1⁄2 tsp cracked black peppercorns

1 lb skinless boneless turkey breast, cut into 1⁄2" cubes

2 tbsp whole wheat flour

one can (14 Oz) no-salt-added diced tomatoes with juice

21⁄2 cups reduced-sodium chicken stock

2 cups sliced green beans

For the Cornbread

3⁄4 cup cornmeal

1⁄2 cup whole wheat flour

2 tsp baking powder

1⁄2 tsp fine sea salt

1 cup buttermilk

1 tbsp olive oil


Preheat the oven to 375.

Fill a 12 hole muffin pan with paper liners, then set aside. (or use a large 6 hole muffin pan with paper liners)

Whisk almond meal, eggs, baking soda, oil, milk and sugar free Erythritol sweetener until it forms a smooth batter.

Stir in coconut, then gently fold blueberries into the batter, taking care not to break them.

Spoon batter into each muffin liner, filling to 3⁄4 full.

Sprinkle sliced almonds on top.

Bake for 35 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Put muffins on a wire rack to cool. Enjoy!
Thanks for Shopping at Mar-Val Food Stores!

Return to Recipes