Pull as much meat as possible off the bones of the leftover turkey and set aside.
Heat a pot with a little olive oil and sautee the onions, garlic and peppers. Add the thyme, oregano, black pepper, chili powder and continue to cook. Add the corn and black beans and continue to cook, allowing the bottom of the pot to brown a little, without burning the ingredients.
Add the turkey meat, bones, neck wings etc., this includes any garlic, herbs used to cook the turkey. In this case, the sage, parsley, thyme etc. Continue to brown without burning.
Add the diced tomatoes and enough broth to cover the contents of the pot. Add a little tomato paste and seasoning and adjust as need, to your taste. Cover and allow to simmer on medium-low heat for 45-60 minutes. Remove bones from chili before serving.
Make buttermilk substitute:
Add the coconut milk and vinegar to a measuring cup and allow to sit for 10-15 minutes.
Make cornbread:
Preheat the oven to 435ºF and prepare a a baking pan with a generous brushing of butter. Set aside.
Whisk together the dry ingredients in a medium bowl. Melt the butter in a tall microwave-safe measuring cup and lightly whisk in the buttermilk substitute, eggs and honey. Fold into the dry ingredients, until combined, but still lumpy.
Scrape into prepared pan and bake in preheated oven for 25-30 minutes, or until an inserted toothpick or cake tester comes out clean and the top begins to brown. My baking pan is deep, if using a shallow pan, check for doneness at 20 minutes.
Remove from oven, allow to cool in pan for a few minutes and enjoy while still warm. Any leftovers can be dried in the oven or dehydrator to make croutons to top future soups and salads!