Shelly's Recipe

CORNBREAD TURKEY POT PIE

Category: Casseroles - Chicken and Turkey

2 cups leftover cooked turkey
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
12 oz jar turkey gravy
16 oz pkg frozen mixed vegetables, thawed and drained
1/2 cup sour cream
1/2 tsp dried thyme leaves
6 oz pkg corn bread mix
1/3 cup milk
2 tbsp butter, melted
1 egg
1/4 cup grated Parmesan cheese

Preheat oven to 400. Heat olive oil in large skillet and saute onions and garlic until tender. Stir in cooked turkey and add jar of gravy and bring to a boil. Cover skillet and cook 5 minutes, stirring occasionally. Add vegetables, thyme, and sour cream to skillet and heat, stirring occasionally, for 3-4 minutes.

In medium bowl, combine corn bread mix, milk, melted butter, egg, and cheese until just combined.

Place turkey mixture into 13x9 inch baking dish. Drop cornbread mixture by spoonfuls over turkey mixture. Bake at 400 for 20-25 minutes until corn bread topping is deep golden brown and turkey mixture is bubbling. Serves 4