Here's one easy turkey recipe that totally transforms those Thanksgiving leftovers into a new meal. I was able to use the dark meat of the turkey here (not my family's favorite part of the turkey) and even the stock I made. The cornbread topping is one of my favorite parts because it's goes perfectly on top and is so easy to make. I made individual pot pies, but you can make a large casserole style pot pie as well if you're feeding a crowd.
Ingredients:
3-4 cups shredded or diced leftover turkey
1 cup diced celery
1 cup diced carrots
1 cup diced onion
1 cup sliced green onion whites and green
1-2 cloves garlic grated
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMM3nGlZ1pwquxJQ2XEg6PuBu4OUxt4LVR4HVZ9srKRYdfCREYp-Hc5gXEiGwretJZljkZlm499x5fZug9nrcR88udwFIPnj0bL83pThOhly1RHx8bJdQA8XuXTQyvOVwXrPzwekis6vc/s200/100_7935.jpg)
red chili flakes to taste
1/2 tsp dried thyme
salt and black pepper to taste
2-3 Tbs flour
2 Tbs canola oil
2 Tbs butter
1/2 cup leftover gravy (optional)
1-2 cups stock (chicken or turkey stock)
1 cup milk
1 cup frozen peas
1 box Jiffy Cornbread mix
1 egg
1/3 cup oil
1 egg
(** do not add water as package recommends)
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2TxOgvP4UnejqMu5asqZFfonTLM-ZfAKABB7w1rZujpcMEOFrEZiwokAoyjkagfa38CPZ37ZUhIuu0F6rpvK0_F-EtOda7sjUdwLo278INOoIKqtN8p3PuXcnwQcc_1fKGmOjr-dUU3I/s200/100_7940.jpg)
Saute the chopped carrots, celery, onion and green onion in canola oil and a little salt until vegetables start to get tender. Then add garlic, red chili flakes black pepper and thyme and saute for another minute.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kFhitKo5Qdm2fvjrh3aFjrXHIK01ul62xVl3QWDt4Ye1U7R2pjgqjXtocDgAiQ3O78i1DyKZHLDMfjdYjiF_AmnYXuW8kx-rsOjel3aaQdlXu__s7vy-KlqBv2bqMkE8n9O9waMqqPU/s200/100_7943.jpg)
Add butter and melt well, then add flour and stir well. Add stock and milk to pan and stir until a gravy thickens Add some leftover gravy if you have it here. Taste for salt and seasoning. **note add 1 cup of stock first and add more as needed to form desired gravy consistency.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZB0yLRGN232qt0lmsUbZfHwS9jap0MtYoCQgTWUzY1ozWMSq45voVPZKOoU8OCRlsml8SDdb6DtGuXHXvf24UxB1TE3IhBV2VKJ3TH3ErTwyhbFdfbu-0Ifj5L9W-JDI3cea3xe8YUnw/s200/100_7948.jpg)
Add turkey and frozen peas. Pour into oven safe dishes or large casserole dish. Prepare cornbread mix with egg and oil. I recommend sifting it for a lump free texture.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLW3kgxxAPQCv2jJgPioXrdmiR8hqZXLGRSrwcnQuflGlH3s4-yi2fDUhNQLOfxsgQh3T4cXe-L5F3jAj92blfu1dZkOIdVBg6TQ02H1rjqxE-1uxD8EUaY-w0zitVY2YF0nW7lsWJqqg/s200/100_7957.jpg)
Top casserole(s) with cornbread mixture. Bake in a 350 degree oven until cornbread is baked. Tip: bake on a baking sheet for any drips. Serve hot. Enjoy.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.