Baked Swiss Cornbread with Turkey Cream Sauce
Elevate your comfort food game with this irresistible recipe for Baked Swiss Cornbread with Turkey Cream Sauce! A golden, moist cornbread loaded with shredded Swiss cheese serves as the perfect base for a rich and creamy turkey sauce. Crafted with a buttery roux, savory broth, and a touch of heavy cream, the sauce perfectly complements the cornbread’s slightly sweet, cheesy flavor. This wholesome dish features a medley of textures, from the fluffy cornbread to the hearty, shredded turkey, all brought together with a sprinkle of fresh parsley for a vibrant finish. Ideal for using leftover turkey or creating a hearty family dinner, this 20-minute-prep recipe is comforting, flavorful, and ready to impress. Make it the centerpiece of your next gathering or a soul-warming weeknight meal!
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 2 large Eggs
- 1 cup Milk
- 3 tablespoons Unsalted butter, melted
- 1 cup Shredded Swiss cheese
- 2 cups Cooked turkey, shredded or diced
- 3 tablespoons Unsalted butter for sauce
- 3 tablespoons All-purpose flour for sauce
- 2 cups Chicken or turkey broth
- 1 cup Heavy cream
- 0.5 teaspoons Salt (for sauce)
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish and set aside.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, beat the eggs. Mix in the milk and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded Swiss cheese.
Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Let cool slightly before slicing.
While the cornbread bakes, prepare the turkey cream sauce. Melt 3 tablespoons of butter in a medium saucepan over medium heat.
Add 3 tablespoons of flour to the melted butter and whisk continuously to form a roux. Cook for about 1 minute, being careful not to let it brown.
Gradually pour in the broth while continuing to whisk to avoid lumps. Bring the mixture to a simmer, allowing it to thicken slightly.
Lower the heat and stir in the heavy cream. Add the shredded or diced turkey and season with salt and pepper. Cook for an additional 5 minutes, stirring occasionally, until the turkey is heated through.
Remove the turkey cream sauce from heat and stir in the chopped parsley.
To serve, slice the baked cornbread and ladle the turkey cream sauce over each serving. Serve warm and enjoy!
Nutrition Facts
Calories |
4278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.7 g | 289% | |
| Saturated Fat | 124.7 g | 624% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1329 mg | 443% | |
| Sodium | 5626 mg | 245% | |
| Total Carbohydrate | 318.1 g | 116% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 40.0 g | ||
| Protein | 228.0 g | 456% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1544 mg | 119% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2928 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
