Turkey Stew with Succotash and Buttermilk Cornbread

Serves:

• For Filling:
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 1 large green bell pepper, seeded and chopped
• 3 tablespoons unsalted butter
• 1 teaspoon chopped fresh thyme
• 3 tablespoons all-purpose flour
• 1 10-ounce package frozen corn kernels, thawed
• 1 10-ounce package frozen baby lima beans, thawed
• 3 cups hot turkey or chicken stock or reduced-sodium chicken broth
• 1 smoked turkey leg, thigh or wing, skin and bone discarded, meat cut into 1/2 pieces, about 2 cups
• For Topping:
• 1 cup yellow cornmeal, preferably stone-ground
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1/2 stick unsalted butter, melted
• 1 1/4 cups well-shaken buttermilk