Leftover Turkey Cornbread Casserole

Leftover turkey cornbread casserole is a cozy, comforting dish with tender turkey, veggies, and gravy, baked under a cornbread topping. So easy to make and perfect for using holiday leftovers.

Prep Time 15

Cook Time 1

Serving Size servings

Ingredients

Cornbread Topping

4 large eggs
1 cup milk
1 teaspoon vanilla extract
3/4 cup butter melted
1 cup cornmeal
2 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1 teaspoon salt

Filling

4 cups cooked turkey chopped
3 cups gravy
4 cups frozen mixed vegetables
1/8 teaspoon sage
1/4 teaspoon garlic powder
1/4 teaspoon salt

Instructions

Preheat the oven to 350°F.
In a medium-sized mixing bowl, add the flour, cornmeal, sugar, baking powder, and salt, and stir until well combined.
In a large mixing bowl, whisk together the eggs, milk, melted butter, and vanilla until well combined.
Slowly stir in the dry ingredients into the wet ingredients mix until it’s combined but still lumpy. Then set aside.
Spread the cooked turkey over the bottom of the 9x13 casserole dish.
Next, layer the mixed vegetables over top and sprinkle with the sage, garlic powder, and salt.
Pour the gravy over top.
Then pour the cornbread mixture over the top of the turkey filling, making sure the topping is evenly spread out.
Bake for 60 minutes or until the cornbread tests done in the center.

Nutrition