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