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Corn, bean and turkey bread

 4 cups cornmeal
 1 lb lean ground turkey
 2 cups hot water
 2 cups cooked and drained black Tepary beans
 ½ tsp baking soda
 ½ cup chopped sweet onions
 salt to taste
 pepper to taste
 garlic to taste

In a skillet or frying pan, sauté the turkey until brown along with spices


Mix together the turkey with the other ingredients and form into desired shape (balls work best) and drop into boiling water.


Cook approximately 30-40 minutes.


Using a spaghetti pot with a colander that fits into the pot makes it easy to drain—just lift the colander out after cooking and hold over the sink to drain.


Serve with a salsa, pesto or marinara sauce.