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In large deep skillet, heat oil over medium heat; cook onion and garlic, stirring occasionally, for 3 minutes. Add jalapeno, chili powder, salt and pepper; cook, stirring, for 1 minute. Add celery, carrot and turkey; cook, stirring to break up turkey, for about 10 minutes or until no longer pink. Stir in tomatoes, breaking up with spoon; stir in tomato sauce. Bring to boil; reduce heat to low and simmer for 5 minutes. Stir in kidney beans and coriander. Pour into 13 x 9 inch baking dish. Cornbread Topping: In bowl, whisk together corn, flour, buttermilk, cornmeal, egg, butter, baking powder, baking soda and salt; spoon evenly over filling. Sprinkle with cheese. Bake in 400F oven for 30 to 35 minutes or until set and deep golden. Let stand for 10 minutes. Makes 8 servings. Typed in MMFormat by email@example.com Source: Canadian Living 20th Anniversary Cookbook Posted to MM-Recipes Digest by "Cindy Hartlin"
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|Serving Size: 1 Serving (505g)|
|Recipe Makes: 8|
|Calories from Fat: 173 (34%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 8.5g||42 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 121.4mg||37 %|
|Sodium 1845.6mg||64 %|
|Potassium 1426.3mg||38 %|
|Total Carbohydrate 52.3g||15 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 42.5g|
|Protein 33.8g||48 %|
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Calories per serving: 502
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