So after a day or two I get bored eating the Thanksgiving leftovers as is. I’m ready to start cooking again and get creative in the kitchen, so what can I make with all that leftover turkey? How about a yummy casserole!?!
This recipe uses pretty basic ingredients that most folks will have in their kitchen. I hope you enjoy it as much as my famly and I do!
Turkey and Cornbread Casserole
1/2 meidum onion, chopped
1 tbsp canola oil
3 cups crumbled cornbread, packed
1 tbsp poultry seasoning (if you don’t have this, see my tip below)
3 1/2 cups cooked turkey
1 1/4 cups low-sodium chicken broth (or use your turkey broth you made with your carcass!)
1 cup sour cream (I use fat free)
1 egg, beaten
1/2 cup sliced mushrooms
1/4 tsp crushed red pepper
1/4 tsp salt
1 cup reduced fat shredded cheddar cheese
Cook onion in hot oil in a skillet over medium-high heat until tender. Set aside. Combine cornbread and poultry seasoning in a large bowl. Layer half of cornbread mixture on bottom of a 11×7 baking dish sprayed with cooking spray. Combine onion mixture, chicken, and next 6 ingredients in a bowl. Spoon mixture evenly over top of cornbread mixture in baking dish. Top evenly with the rest of the cornbread mixture. Bake covered at 350 degrees for 30 minutes or until bubbly. Remove frrom oven and top with shredded cheese. Bake uncovered 10 minutes more or until cheese is melted and starting to turn golden. Makes approximately 6 servings.
Poultrry Seasoning Tip: I once found myself without poultry seasoning and looked up how to make it with other spices.
- 3/4 tsp sage
- 1/4 tsp thyme
- 1/4 tsp black pepper
- dash marjoram
- dash ground cloves