1. Cook bacon in large skillet until crisp and fat is rendered, about 4 minutes. Remove bacon to paper toweling to drain; crumble and reserve. Reserve fat in skillet.
2. Reserve 1 tablespoon flour; mix remaining flour, the garlic salt and lemon pepper in large bowl. Add turkey pieces; toss to coat. Shake off excess flour mixture.
3. Heat bacon fat in skillet over medium-high heat. Working in batches, brown turkey pieces, adding vegetable oil if needed. Transfer to a plate. Add onion, leeks and celery to remaining fat in skillet, adding vegetable oil if needed; cook, stirring lightly, until tender and lightly browned, 10 to 12 minutes. Add garlic, rosemary and reserved 1 tablespoon flour; cook, stirring, until flour browns lightly, 2 to 3 minutes. Add wine; bring to boiling, stirring up any browned bits from bottom of skillet. Add chicken broth mixture; bring to simmer.
4. Return turkey along with any juices that have collected and crumbled bacon to skillet; simmer 15 minutes. Stir in soy sauce, lemon rind, lemon juice, softened cranberries, salt and pepper. Turn into 3-quart casserole. (Can be prepared up to this point a day ahead. Cover and refrigerate.)
5. Heat oven to 400 degrees F.
6. Bake in 400 degrees F oven for 30 minutes or until corn bread is browned and crisp and filling is hot.
1. Heat corn oil in small skillet over medium heat. Add onion and dried cranberries; cook until onion is softened, 3 to 5 minutes. Stir together cornmeal, flour, sugar, baking powder and salt in medium-size bowl. Mix in the onion mixture, including the oil left in the skillet. Stir in egg and milk to make loose batter. Spread batter over stew.