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Turkey Cornbread Bake

TurkeyDiner-StyleThanksgiving

Time: 1 hour 5 minutes

Yield: 8 servings

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About

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!

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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

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Grease a 9-inch deep-dish pie plate.

Step 3 -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.

Step 4 -Add the turkey mixture to the prepared pie plate, spreading it out evenly.

Step 5 -In a separate bowl, add the corn muffin mix, the milk, the egg, and the cheese, and stir until just combined.

Step 6 -Add the cornbread batter over the turkey mixture, spreading it out evenly.

Step 7 -Bake until the cornbread topping is cooked through, about 40 minutes.

Step 8 -Allow the bake to rest for 5-10 minutes.

Step 9 -Serve.

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