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Turkey and Cornbread Kush

Turkey and Cornbread Kush

Ready in 45 mins

Prep: 15 mins

Cook: 30 mins

:

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Servings

Servings 6

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Home \ Recipes \ Turkey and Cornbread Kush

Ingredients  

  • 4 tbsp butter plus ¼ cup melted butte
  • 1 white onion roughly chopped
  • 1 red bell pepper roughly chopped
  • 1 ½ cup corn fresh or frozen
  • 2 tsp salt
  • 1 tbsp sage chopped
  • 1 tbsp rosemary chopped
  • 1 tbsp thyme chopped
  • ¼ cup fresh parsley chopped
  • 2 cups turkey leftovers cut into cubes, mixed with leftover gravy
  • ½ – ¾ cup turkey stock

Garnish

  • ⅓ cup chives sliced

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Instructions

  • Preheat the oven to 375 degrees.
  • Heat the butter, in a large skillet and sauté the onions, peppers and corn until they are translucent, adding salt and herbs.
  • As the onions begin to turn translucent, add leftover turkey and any remaining gravy to the pan.
  • Slowly incorporate the crumbled cornbread into the skilled until all it is completely incorporated. Add stock to moisten.
  • Cook over a low heat and stir frequently until the stock has been fully absorbed. Season to taste as necessary.
  • Place kush into roasting pan and pour remaining butter on top allowing top to brown. Garnish with chives and serve immediately.

Tips & Tricks

If you are able to access fresh corn, save the husk and scoop Cornbread Kush into husk and bake them in a roasting pan allowing each guest to have their own personal Kush for Thanksgiving.

Nutrition Per Serving

Calories: 623kcalCarbohydrates: 71gProtein: 26gFat: 27gSodium: 1750mg

Credit:

Suzanne Barr

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