Favorite turkey chili Frito slab pie with a cornbread crust from Pie Squared: Irresistibly Easy Sweet and Savory Slab Pies (page 141) by Cathy Barrow

  • scallions
  • buttermilk
  • Monterey Jack cheese
  • chili powder
  • canned chipotle chiles in adobo sauce
  • cilantro
  • ground cinnamon
  • sour cream
  • ground cumin
  • limes
  • onions
  • tomato paste
  • neutral oil of your choice
  • ground turkey
  • smoked paprika
  • stone-ground cornmeal
  • eggs
  • Fritos
  • jalapeño chiles
  • hot sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sharp cheddar cheese for Monterey Jack cheese, and the book's "Vegetarian black bean chili" for the turkey chili specified in this recipe. See recipe for variations.

  • mamacrumbcake on October 14, 2020

    Second time I’ve made this. It was really delicious with some salsa (roasted hatch tomatillo) and sour cream. 4 stars with toppings, 3 stars without—the pie is very savory and the acidity and brightness from salsa and sour cream, complement it perfectly. This is kid-friendly comfort food. Since there is not a lot of chopping, it’s actually pretty easy to make. I used all of the turkey chili, including the liquids and the cornbread crust turned out fine—not soggy. Though it fills up the quarter sheet pan, it does not overflow—just remember to remove a ½ cup of the cornbread batter.

  • anya_sf on November 12, 2019

    I made the vegetarian version using the black bean chili in this book. I didn't have chipotle in adobo, so I used chipotle chile powder mixed with New Mexico chile powder. That added some smokiness, although the overall chili was very mild. We added hot sauce at the table, and also topped it with diced avocado and a squeeze of lime. My family liked this, but wanted more filling relative to crust. Next time I'll use a casserole dish so I can use all the cornbread crust batter (the "extra" one was rather bland on its own) and load up on filling (I'll probably add ground turkey to the veggie chili).

  • Jviney on September 19, 2019

    This is a keeper recipe! I kept the adobo sauce and spices exactly as called for and the dish did not have much heat, which is fine, but I might experiment with adding a chipotle chili next time. I served with lime and sour cream, and I think the contrast of both benefitted the dish.

  • sberes on February 24, 2019

    My husband and I enjoyed this a lot! I cut back the chili powder but would try with the whole amount next time. I also would cut back the green onions to 1/4 or 1/3 cup. Mix some taco sauce and sour cream for the side

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