Recipe Background
A quick and easy pot pie to make your Thanksgiving leftovers truly delish! Who could say no to that? Not us! Turkey Cornbread Bake has a creamy, savory turkey filling bubbling away beneath a golden and cheesy cornbread. Nothing tastes or feels more festive than Turkey Cornbread Bake! Slice in and savor the joy!
A quick and easy pot pie to make your Thanksgiving leftovers truly delish! Who could say no to that? Not us! Turkey Cornbread Bake has a creamy, savory turkey filling bubbling away beneath a golden and cheesy cornbread. Nothing tastes or feels more festive than Turkey Cornbread Bake! Slice in and savor the joy!
Ingredients
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 2 cups turkey cooked and chopped
- 1 1/4 cups frozen mixed vegetables thawed
- 1/2 teaspoon onion powder
- 1/4 teaspoon poultry seasoning
- 1 (8.5-ounce) package honey corn muffin mix
- 3/4 cup milk
- 1 egg
- 3/4 cup cheddar cheese shredded
Directions
- Preheat the oven to 375 degrees F.
- Grease a 9-inch deep-dish pie plate.
- In a bowl, add the cream of mushroom soup, the turkey, the vegetable mix, the onion powder, and the poultry seasoning and stir to combine.
- Add the turkey mixture to the prepared pie plate, spreading it out evenly.
- In a separate bowl, add the corn muffin mix, the milk, the egg, and the cheese, and stir until just combined.
- Add the cornbread batter over the turkey mixture, spreading it out evenly.
- Bake until the cornbread topping is cooked through, about 40 minutes.
- Allow the bake to rest for 5-10 minutes.
- Serve.
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