Cornbread Turkey Casserole
Transform your leftovers into a comforting, homestyle meal with this Cornbread Turkey Casserole recipe! Featuring tender shredded turkey, a medley of sautéed vegetables, and a luxurious, herb-infused gravy, all topped with a layer of golden cornbread, this dish is the ultimate way to savor cozy fall flavors. It's perfect for weeknight dinners or post-holiday feasts, requiring just 20 minutes of prep time before baking to perfection. The cornbread topping adds a delightful sweetness and hearty texture that pairs beautifully with the savory turkey filling. Serve it warm and watch as it becomes a family favorite, ideal for using up Thanksgiving leftovers or simply indulging in a delicious casserole any time of year.
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Recipe Information
Ingredients
- 3 cups cooked turkey, shredded or cubed
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup frozen or fresh corn kernels
- 1 box cornbread mix
- eggs (as per cornbread mix instructions)
- milk (as per cornbread mix instructions)
- vegetable oil or melted butter (as per cornbread mix instructions)
Instructions
1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
2. Heat a large skillet over medium heat and melt the butter. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes, or until the vegetables are softened.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
4. Sprinkle the flour over the vegetables in the skillet. Stir well to coat evenly, then cook for 1-2 minutes to remove the raw flour taste.
5. Gradually whisk in the broth and milk, ensuring no lumps form. Simmer the mixture until thickened, about 5 minutes.
6. Add the shredded turkey, corn kernels, dried thyme, dried sage, salt, and pepper to the skillet. Stir to combine and remove from heat.
7. Pour the turkey and vegetable mixture into the prepared baking dish, spreading it out evenly.
8. In a mixing bowl, prepare the cornbread batter according to the package instructions, combining the mix with eggs, milk, and oil or butter as indicated.
9. Pour the cornbread batter evenly over the turkey mixture in the baking dish, spreading it gently to cover.
10. Bake in the preheated oven for 25-30 minutes, or until the cornbread topping is golden brown and cooked through.
11. Remove the casserole from the oven and let rest for 5-10 minutes before serving.
12. Slice into portions and serve warm. Enjoy your Cornbread Turkey Casserole!
Nutrition Facts
Calories |
3226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 6414 mg | 279% | |
| Total Carbohydrate | 304.3 g | 111% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 100.9 g | ||
| Protein | 258.8 g | 518% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1480 mg | 114% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 5323 mg | 113% | |
*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.
