November 8, 2009

Cornbread Turkey Pot Pie

You can use 2 cups leftover cooked turkey in this recipe; add to skillet along with gravy.


* 1 Tbsp. olive oil
* 1 lb. boneless, skinless turkey breast, cut into 1/2" pieces
* 1 onion, chopped
* 3 cloves garlic, minced
* 12 oz. jar turkey gravy
* 16 oz. pkg. frozen mixed vegetables, thawed and drained
* 1/2 cup sour cream
* 1/2 tsp. dried thyme leaves
* 6 oz. pkg. corn bread mix
* 1/3 cup milk
* 2 Tbsp. butter, melted
* 1 egg
* 1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees F. Heat olive oil in large skillet; add turkey, onion and garlic and cook and stir over medium heat for about 5 minutes until turkey is cooked.

Add jar of gravy and bring to a boil. Cover skillet and cook 5 minutes, stirring occasionally. Add vegetables, thyme, and sour cream to skillet and heat, stirring occasionally, for 3-4 minutes.

In medium bowl, combine corn bread mix, milk, melted butter, egg, and cheese until just combined.

Place turkey mixture into 13x9" glass baking dish. Drop cornbread mixture by spoonfuls over turkey mixture. Bake at 400 degrees F for 20-25 minutes until corn bread topping is deep golden brown and turkey mixture is bubbling. 4 servings

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