IMG_6518A fourth of July meal to remember. Bowls of slow cooked turkey chili, sweet buttermilk skillet cornbread, and thick watermelon slices with lots of lime. A wonderful summer combination that will happily feed a hungry crowd. Put out an assortment of toppings for the chili including shredded cheddar cheese, thinly sliced avocados, scallions, red onion, and cilantro. Let your guests do the rest!


Turkey Chili:

1 tablespoon grapeseed oil

2 medium onions, chopped

1 1/2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1 1/2 lbs dark meat ground turkey

1/8 cup chili powder

2 bay leaves

1 tablespoon unsweetened cocoa powder

1 1/2 teaspoons sea salt

1/4 teaspoon ground cinnamon

1 28 ounce can of whole plum tomatoes

3 cups chicken stock

3 cans of cannellini beans, drained and rinsed

3 tablespoons brown sugar


chopped red onion

cilantro leaves

shredded sharp cheddar

chopped scallions

thinly sliced avocados

yogurt or sour cream



IMG_6399Heat oil in a heavy pot over medium heat. Add onions and sauté until light brown, about 10 minutes. Add oregano and cumin. Stir to combine. Add 2 tablespoons of water to help prevent the turkey from sticking to the pan. Add the turkey and cook until it is no longer pink, breaking it up with a spoon as it cooks. Stir in the chili powder, bay leaves, cocoa powder, salt, and cinnamon. Add the tomatoes, stock, and cannellini beans. Stir to combine. Reduce heat to a simmer and cook, uncovered, for 2-3 hours, or until the chili thickens. Stir in 3 tablespoons of brown sugar. Taste and season with sea salt as necessary. Scoop into individual bowls and serve with an assortment of toppings on the table for guests to garnish with as they please.



4 tablespoons unsalted butter + 3 tablespoons for finishing

1 cup organic spelt flour

1 cup organic stone ground cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

2 eggs, lightly beaten

2 cups buttermilk

1/4 cup honey

1 teaspoon vanilla extract

maldon salt

IMG_6400Preheat the oven to 375 degrees. Put the butter in a 10-inch cast iron skillet and place it in the oven.

IMG_6402Stir together the flour, cornmeal, baking powder, baking soda, and salt.

IMG_6403In a second bowl, whisk together the eggs, buttermilk, honey, and vanilla extract.

Remove the pan from the oven. Brush the extra butter around the sides of the pan and then pour the remaining butter into the wet ingredients. Combine the wet and dry ingredients and stir until the batter is smooth.

IMG_6405Pour the batter into the hot skillet, sprinkle maldon salt across the top of the batter, and cook for 25 minutes or until a tester comes out smooth.

In a small saucepan, melt 3 tablespoons of butter and a generous dollop of honey. Stir until combined. With a brush, generously apply the honey butter to the top of the cornbread. Discard any leftover butter.

IMG_6407Cut into wedges and serve immediately.

Cornbread recipe adapted from Deborah Madison, Vegetable Literacy.