Leftover Turkey Cornbread Casserole
PREP
15 mins
TOTAL TIME
1 hr 10 mins
SERVINGS
9"x13" casserole dish
2 packages
Krusteaz® Southern Cornbread Mix
2 cups
Milk
⅔ cup (5½ oz)
Butter, melted
4
Eggs
LEFTOVERS
4 cups (18 oz)
Cooked turkey, diced
2 cups (10 oz)
Cooked sweet potatoes, sliced
2 cups
Cooked stuffing
1 cup
Cooked green beans
¼ cup
Cranberry sauce
Leftover gravy, warmed (optional)
STEP 1
Heat oven to 375° Lightly grease 13x9-inch baking pan/casserole dish or 2, 14 oz cast iron skillets.
STEP 2
Whisk milk, melted butter and eggs together. Add 2 packages of cornbread mix and stir until combined. Spread half of batter into prepared dish. If using skillets, spoon about 1/4 batter into each skillet.
STEP 3
Layer leftovers evenly on top of batter.
STEP 4
Spoon remaining batter over leftovers and spread evenly.
STEP 5
Bake 55-65 (for 13x9-inch pan) or 18-25 minutes (for skillets) or until cornbread is cooked all the way through (when toothpick inserted into center comes out clean).
STEP 6
Let cool 5 minutes. Serve with warm gravy on the side.
