Ingredients
- 1 cup toasted slivered almonds
- 1 stalk finely diced celery
- 1/2 finely diced onion
- 4 mushrooms diced small
- 1 tsp extra virgin olive oil
- 4 Tbsp low sodium chicken broth
- 2 cloves minced garlic
- 1/4 tsp pepper
- 10 turkey sausages, casings removed
- 1 Tbsp garlic powder
- 2 tsp thyme
- 1 tsp salt
- 1 Tbsp fresh rosemary
- 2 tbsp butter
- 2 tbsp flour
- 1 cup low sodium chicken broth
- 1/8 cup balsamic vinegar
- 1 cup dried cranberries
- 2 cups mashed orange-skinned sweet potatoes (yams)
- 4 large eggs
- 1 1/2 cups buttermilk
- 2 1/3 cups yellow cornmeal
- 1 cup all purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking soda
- 1/2 Tbsp fresh rosemary, finely diced
- 1/2 cup (1 stick) chilled butter, cut into 1/2-inch pieces
- Pierce sweet potatoes in several places. Microwave on high until tender, turning once, about 12 minutes. Cut open and cool. Mash enough potatoes to yield 2 cups. Place mashed potatoes in large bowl. Whisk in eggs and buttermilk. Stir in rosemary.
- Blend cornmeal and next 5 ingredients. Add butter and blend until mixture resembles coarse meal. Add to egg mixture. Stir just until blended.
- Grease a mini muffin tin and fill each cup about 1/3 full (about a teaspoon per cup) with the muffin mix
- Using your fingers, flatten the mixture along the bottom and work it up and around the sides of the cup. The idea is to make your cornbread batter into a little bowl your filling will go in.
- Fill each cup with the filling (about a tsp or two) and top with another tsp batter.
- Smooth batter over the top of the chili with a butter knife so that it forms a muffin cap.
- Bake in a 375 oven about 17 minutes; until a toothpick inserted into the dough comes out clean.
- Serve warm from the oven. Garnish with fresh sour These freeze beautifully. Cool completely and freeze on baking sheets. Once frozen, store in heavy duty freezer bags.cream if desired.
- Makes 36-40
- Any leftover filling can be frozen and used for another time
